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Blanc Eggplant Lasagna

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Prep Time 2 hours
Cook Time 50 minutes
Total Time 3 hours 5 minutes
Servings: 12
Course: Main Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

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.

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