ounds crazy, right? Well, give it a shot, with EGGPLANT LASAGNA. I have to admit, I've never used eggplant before, and was a bit skeptical, but our family gives this a 10 THUMBS UP because it's really quite delicious (and soooo easy to make!)
So give it a try!
(oh, you can substitute Turkey for the chicken - a great way to use leftovers!)
EGGPLANT LASAGNA
(serves 4)
1 large eggplant
1/2 can diced tomatoes
1 can mushrooms
9 oz baby spinach
2 boneless chicken breasts, cooked
1 onion, diced
1 green bell pepper, diced
1 clove garlic, minced
120 grams light cheese, grated
frylight
1. Peel eggplant (a carrot peeler works well), and slice lengthways in thin strips. Place in salted boiling water for 20 mins.
2. meanwhile... place peppers, onion, garlic and 1/2 tsp of the oil in frying pan on medium-high heat. Fry until onions are translucent. Remove from frying pan.
3. place baby spinach in frying pan with remaining 1/2 tsp of oil for about 3 mins (or until reduced).
4. pre-heat oven to 350 degrees. Use two forks to shred apart chicken
5. Drain eggplant from water. Line 8x8 casserolle dish with strips of eggplant (1/3 of the eggplant). Layer half of chicken, pepper and onion mixture, spinach, tomatoes and mushrooms. Top with 1/2 the cheese. add another layer of eggplant and repeat. End with a final layer of eggplant
6. Pop into the oven for about 20 mins. Let sit 5 mins before serving.
per serving: 1 syn per serving on extra easy (for the cheese)
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