Are looking for a eggplant lasagna recipe that is interesting? How to prepare it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious eggplant lasagna should has aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of eggplant lasagna, first from the type of ingredients, next selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want prepare eggplant lasagna which is delicious as long as you know the trick and how to make this dish can become serving special.

Ingredients and seasonings used for prepare

1. Take 2 Chinese Eggplants
2. Take 1 bunch Kale
3. Prepare 1 lb ground turkey
4. Use 1/3 chopped bell pepper
5. Prepare 1/3 chopped onion
6. Prepare 2 tbsp sun dried tomato pesto sauce
7. Use 1/2 cup ricotta cheese
8. Take 2 cup grated cheese (I used Colby/Monterey)
9. Use 1/2 cup Croutons
10. Prepare 1 tbsp Parmesan cheese
11. Prepare 1 tsp olive oil

When ready to bake, let the lasagna stand at room temperature while you preheat the oven. Cooked Eggplant Lasagna can be stored in the refrigerator for up to four days. Refrigerate until ready to assemble lasagna. Pat dry with paper towels to remove excess liquid.

How to make eggplant lasagna:

1. preheat oven to 375
2. boil a pot of water
3. brown the turkey. season to taste (I use season salt, pepper, & table salt) adding the onion & bell pepper. drain
4. remove & dispose stems of the kale. put in boiling water until it softens. abt 7minutes. drain
5. peel the eggplant & cut lengthwise to imitate lasagna noodles.
6. combine the sun dried tomatoes and ricotta cheese in a small bowl. mix
7. grease your baking dish with the olive oil & add the 1st layer of eggplant.
8. layer the eggplant with the ricotta/tomato mixture. turkey. kale. shredded cheese. REPEAT
9. cover with foil & bake for 30min
10. crush the croutons & combine the parmesan cheese. sprinkle on top , bake uncovered for 5more min
11. Done and ready to serve!

Lightly grease a griddle pan with olive oil and heat over medium heat. Then place the first layer of lasagna. Cover the lasagna with a little ricotta cream. Then add a layer of fried eggplant slices. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer.

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