Blanc Eggplant Lasagna
Servings Prep Time
12 2hours
Cook Time Passive Time
50minutes 15minutes
Servings Prep Time
12 2hours
Cook Time Passive Time
50minutes 15minutes
Ingredients
For the Eggplant:
For the sauce:
For the Vegetable Mixture:
And
Instructions
  1. Turn on the broiler and set the rack about 10” from the top.
  2. Grease 3 cookie sheets with olive oil.
  3. Dip eggplant rounds in egg mixture and then lightly into cheese and place in a single layer on the cookie sheet.
  4. Broil for 5 to 8 minutes or until golden and crispy.
  5. Remove from oven to cool.
  6. Once they are all broiled turn the oven to bake at 350.
  7. In a small sauce pan place 1¾ cup chicken bone broth, cream and Parmesan cheese.
  8. Cook over low to medium heat stirring frequently until thickened.
  9. Remove from heat.
  10. Place 2 tablespoon grass fed butter in a large pan and heat over medium high heat until melted.
  11. Add vegetable mixture and cook for bout 3 to 5 minutes until fully wilted.
  12. Add the additional ¾ cup chicken bone broth and braise for 3 to 5 minutes until well cooked through, stirring occasionally.
  13. Remove from heat.
ASSEMBLY:
  1. In a large casserole dish place a single layer of eggplant.
  2. Top the eggplant with half the shredded chicken.
  3. Top the chicken with half the mozzarella.
  4. Top that with half the vegetable mixture. Carefully spoon half the sauce over the dish.
  5. Repeat a second layer, reserving a small amount of sauce and cheese for topping.
  6. Top with remaining layer of eggplant a little mozzarella and grated Parmesan.
  7. Bake in a 350 degree oven for 40 minutes until bubbly and top is melted and cooked.
  8. Let cool for 15 to 20 minutes before serving.
Recipe Notes

IMPORTANT NOTE: There is a lot of parmesan cheese in this recipe, and this is salty to begin with, so use a light hand when adding the Celtic sea salt. Otherwise the finished product will be too salty.