Tag Archives: eggplant

Oven baked eggplant, onions and tomatoes with airfried chicken breasts

Main Dish, , , ,

It’s a weeknight and I (Karen) have some fresh vegetables from Gazy Brothers Farm and some chicken breasts from Costco. What can I get prepped fast so I can relax before dinner?

Pulled out my sheet pan, to rough chop vegetables. Toss some olive oil, herbs, salt and pepper. Bake at 350 to 400° for 30 to 40 minutes depending on thickness of vegetable chops. As it cooks, the vegetables caramelize.

Step 1 – clean veggies!

Rough chop them, coat with oil, herbs, salt and pepper.

Bake at 350 to 400 degrees for 30-40 minutes tossing once midway through. Then if you want extra charting put under broiler for 3 minutes! Watch so it doesn’t burn.

Perfection!

Step 2 – Chicken breasts from Costco. These are thick and they come out juicy from the airfryer when spritzed with oil, spices, salt and pepper. Don’t forget to use the smoked paprika too.

Airfry at 300 degrees for 8 minutes and then at 360 degrees for another 8 minutes. Perfection!

Eggplant and Zucchini Lasagna

Fresh vegetables make all the difference to the taste of this lasagna. See it being made and then try it yourself!

Ingredients (serves 4)
2 medium zucchini, sliced lengthwise
1 large eggplant, sliced lengthwise
Optional: 1 large portabella mushroom, cubed
1-1/2 cups pasta sauce or seasoned crushed tomatoes
1 cup mozzarella cheese, cubed or shredded
2 tbsp Parmigiano-Reggiano cheese
1 cup ricotta cheese
1 egg, beaten
1/2 tsp roasted garlic powder (or fresh garlic clove minced)
1/2 tsp onion powder
1 tbsp chopped fresh basil (or 1/2 tsp dried)
1/4 tsp lemon extract (optional, if you like lemon ricotta)
Salt and pepper to taste

Directions
Preheat Oven to 425 degrees. Slice zucchini and eggplant lengthwise into 1/4 inch thick pieces. Salt and pepper them to taste and bake on an oiled baking sheet until tender, about 8-10 minutes per side – but timing varies so watch for doneness. While that is cooking combine the ricotta cheese with the beaten egg, garlic, onion, basil and lemon extract, then salt and pepper to taste. Now create the masterpiece – layering sauce, eggplant, zucchini, mozzarella cheese (reserve 1/3 cup for topping). Repeat process until vegetables are stacked. Top with 1/3 cup of mozzarella cheese and sprinkle with the Parmigiano-Reggiano cheese. Cover with aluminum foil and bake for 25 minutes covered and then 5 minutes uncovered to brown cheese. Let cool 10 minutes to help it set and distribute liquids.

Note: because this is vegetable based there is extra liquid – very tasty liquid. After refrigerating the liquid seemed to magically disappear and the leftovers were even tastier.