Recipe
Eggplant Parmesan Lasagna
Prep Time: 15 min
Cook Time: 1 hr
Serves: 8
You won’t miss the noodles in this gluten-free lasagna. Thin slices of eggplant are layered with fennel scented ground chicken and pepper packed marinara sauce, smothered with parmesan cheese and baked to bubbly perfection.
Contributed By: By Christina Frantzis
Ingredients
2
medium eggplants, ends trimmed and cut into ¼-inch thick slices
3 tbsp (45 mL)
olive oil, divided
1/4 tsp (1.25 mL)
pepper
1/2 tsp (2.5 mL)
paprika
1
yellow pepper, stem and seeds removed and sliced
1
red pepper, stem and seeds removed and sliced
450 g
ground chicken
1 tsp (5 mL)
fennel seeds
1
garlic clove, minced
3/4 tsp (4 mL)
salt, divided
2.5 cups (500 mL)
strained tomatoes
1/2 cup (125 mL)
water
3
basil leaves, torn
2 cups (500 mL)
grated parmesan cheese
Instructions
1
Place eggplant slices on 2 paper towel lined baking sheets. Cover with paper towel and place one on top of the other. Place a third baking sheet on top and press down placing an empty pot on top to weigh down. Let sit for 10 minutes.
2
Preheat oven to 350F. Line 2 baking sheets with parchment paper. Stir 2 tablespoons of the oil with pepper, paprika and ¼ teaspoon of the salt. Lay eggplant slices in single layer in prepared pans and lightly brush with oil mixture. Bake until golden, about 30 minutes, alternating pans halfway through.
3
Meanwhile, heat remaining 1 tablespoon of oil in a large saucepan over medium heat. Cook peppers until they begin to soften, about 5 minutes. Add chicken stirring to break up, cook for 5 minutes. Stir in fennel seeds, garlic and remaining ½ teaspoon salt. Cook until no pink remains in chicken, about 3 minutes. Stir in strained tomatoes, water and basil leaves. Bring to a boil, reduce heat and simmer for 20 minutes.
4
Preheat oven to 375F. Spread a thin layer of sauce in the bottom of a 9”x13” baking dish. Place eggplant strips in a single layer over sauce, top with 2 cups of the sauce and half cup of the cheese. Top with another layer of eggplant, 1 cup of sauce and another ½ cup of cheese. Layer remaining eggplant, sauce and cheese and bake until golden and bubbly, about 30 minutes. Let cool for 20 minutes before serving.