Eggplant

My last recipe post was for very fabulous ratatouille. Well if you are like me you probably had leftovers. The leftovers can be used for a whole plethora of things but my favorite has to be lasagna. I love the big hearty pieces of vegetables cooked together with Italian sausage and some rich cheeses. This ended up being the best lasagna I have ever had! You can make one large lasagna in a 9” x 13” baking dish or two small ones in 8” x 8” dishes. I opted to make 2 so that I could freeze one for another night. That means I get to enjoy this delish dish twice! Oh lucky me! Gotta love this French meal turned Italian.

Note: When I make lasagna I like to double up the noodles on the top and bottom layers. I feel like it helps hold it together better for ease of serving. This requires that you cook one and a half boxes of noodles since just one isn’t enough for this method. If you don’t want to double up then one box is completely adequate.

INGREDIENTS
1 lb Italian sausage
15 oz can tomato sauce
4 c leftover ratatouille
1 1/2 boxes wavy lasagna noodles
15 oz container ricotta cheese
1/4 c fresh basil chopped
salt and pepper
4 c mozzarella, shredded

STEPS

In a large skillet brown your sausage and drain off any excess grease.
Add tomato sauce and ratatouille to skillet and warm through over medium heat.
While the ratatouille is heating through cook your lasagna noodles according to the package instructions, drain, and separate.
In a small bowl combine the ricotta, basil, salt and pepper.
Preheat oven to 400º.
Prepare a 9” x 13” baking dish with butter or cooking spray.
Cover the bottom of the baking dish with a layer of the cooked noodles and then place a second layer of the cooked noodles on top of that going the opposite direction.
Spoon in about 1/3 of your ratatouille sauce over your lasagna noodles and spread evenly.
Top sauce with half the ricotta mixture and sprinkle a handful of the mozzarella over the top of the ricotta.
Place a single layer of noodles over the ricotta and spoon in about 1/3 of your ratatouille sauce over your lasagna noodles and spread evenly.
Top sauce with half the ricotta mixture and sprinkle a handful of the mozzarella over the top of the ricotta.
Top the lasagna with cooked noodles and place a second layer of the cooked noodles on top of that going the opposite direction.
Spoon remaining sauce over the top and sprinkle with remaining cheese.
Bake for 25–30 minutes or until the top is bubbling and the cheese is golden brown.
Allow to cool for at least 10 minutes before serving.

Mediterranean chicken stackers are one of the more complex recipes that I have shared. It’ not necessarily complicated, it’s just lots of little steps. It’s certainly worth it though if you like Mediterranean inspired food. I love this served over noodles that have been tossed in garlic and olive oil. There are so many flavors in the chicken stacker itself, that you really don’t need a sauce for your noodles. Think of this as a play on chicken and eggplant parmigiana in one. What’s not to love?!?!

Note: If you aren’t a fan of goat cheese then I recommend using mozzarella instead. Mozzarella has a much more mild flavor.

INGREDIENTS
1 eggplant, cut into 1/2 inch slices (you will need one slice per chicken breast)
salt and pepper
olive oil
1 c croutons, coarsely crushed
1 tsp garlic, minced
3 oz herb goat cheese at room temperature or sliced mozzarella
4–5 thin sliced chicken breasts
1 beefsteak tomato (you will need one 1/4″ thick slice per chicken breast and the rest of the tomato finely diced)

STEPS

Lightly sprinkle the eggplant slices with salt and allow them to sit for 15 minutes.
In a large skillet heat 2 tbsp of olive oil over medium-high heat.
Add the crushed croutons and minced garlic to the pan and cook until lightly toasted, about 6–8 minutes.
Transfer the cooked croutons to a small bowl and set aside.
Pat your eggplant dry.
In that same skillet heat 2 tbsp of olive oil over medium heat.
Add the eggplant and cook until golden and tender only turning once or twice, about 6–7 minutes.
Transfer the eggplant to a large plate and spread an even layer of goat cheese over each slice (1–2 tbsp), or add a slice of mozzarella to each if you opted for that.
Lightly cover the eggplant with a sheet of foil to keep warm.
Season your chicken breast with salt and pepper.
Using the same skillet add 2 tbsp olive oil and heat over medium-high heat.
Put your chicken in the skillet and cook turning once or twice for 8–10 minutes or until cooked through.
Add a chicken breast to each slice of cheese covered eggplant and again cover with foil to keep warm.
Place the tomato slices in the skillet and cook turning once to warm through.
Add the tomato slices to the top of each chicken breast and again cover with foil to keep warm.
Add the diced tomatoes and 1/4 cup of water to the pan and scrape up all the bits in the pan using a spatula. Bring to a boil
Cook stirring occasionally until thickened, about 3 minutes. Lightly season with salt and pepper.
Add your previously cooked croutons to the tomatoes and stir together.
Plate your chicken stacker and top with the crouton and tomato mixture.