Blanc Eggplant Lasagna

As the owner of the Joy of Organics Food Buying Club, I had ordered eggplant as part of the share. When it arrived it was not good quality so I called my vendor and he replaced the eggplant with delicious crisp celery. They did not want the eggplant back. Since they came wrapped in white paper I had already distributed them amongst the shares. I was simply grateful that I did not have to pull them all out. I informed everyone of the glitch and reminded them to use the eggplant right away.

I was all ready to make a good eggplant parm or eggplant lasagna when I looked in my calendar and realized I was scheduled for a colonoscopy. That means no tomatoes or large seeds for a week. So that left me with a challenge of what to do with the eggplant. This is what I came up with. It’s a little labor intensive but worth every minute in the end. It is a big casserole, so excellent for leftovers or a large party. You will note that I cook with the cleanest ingredients possible. Words cannot express the delectable flavors that come from REAL non-industrial food. Just think of the benefits of health to your body as well as the much better treatment of the animals raised on sustainable farms.

Enjoy!

Blanc Eggplant Lasagna

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 50 minutes mins

Total Time 3 hours hrs 5 minutes mins

Servings: 12

Course: Main Dish

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

1x2x3x?

For the Eggplant:

• 2 medium eggplants cut into ¼" rounds I used a mandolin
• 3 pastured eggs whisked with a little water
• 1 cup good Parmesan cheese grated

For the sauce:

• 2 cups good homemade chicken bone broth
• 3 tablespoons raw cream
• 1/2 cup good Parmesan cheese grated
• 1 tablespoon grass fed butter
• Celtic kosher sea salt and pepper to taste

For the Vegetable Mixture:

• 1 bunch greens (cleaned,stemmed and chopped)
• 1/2 cup chopped organic mushrooms I used a large portobello stem and all
• 1 organic shallot minced
• 3 cloves organic garlic minched
• 1/4 cup fresh basil and fresh parsley chopped
• 2 tablespoons grass fed butter
• Celtic kosher sea salt and pepper to taste

And

• 1 lb package grass fed mozzarella cheese grated
• 1 1/2 cup cooked chicken - shredded I used two poached pastured chicken breasts

Method

 

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.

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.

Tried this recipe?

Let us know how it was!