Berenjena and Pollo Light lasagna is very easy and fast to do, besides economically! By not taking the pasta sheets, the result is a low carbohydrate lasagna, perfect for thinning or maintenance diets whenever a light cheese is used (or this ingredient is removed). On the other hand, the white sauce that we propose is also lighter than the traditional one, since we do it with oatmeal, but if you prefer you can opt for another even more healthy bechamel sauce that we suggest in the steps. Learn in recipes how to do the eggplants and chicken, we promise you will love it!
| 🚻 3 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make eggplant and chicken light: |
| 1 eggplant 1 chicken breast ½ onion ⅓ Red pepper 1 large mushroom 2 tablespoons of olive oil 100 grams of grated cheese light 1 pinch of black pepper 1 pinch of salt para the bechamel :: 1 tablespoon of margarine 1 tablespoon oatmeal soup or corn starch 1 cup hot skimmed milk 1 pinch of nutmeg 1 pinch of black pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make eggplant and chicken light:
1. Cook the chicken breast in a pot with water and salt for 15-20 minutes. In this way, the eggplant lasagna will be even lighter, although if you prefer you can also cook it grilled.
2. We cut the sliced eggplant and place them in a bowl with water and salt. We let stand while preparing the following steps. In this way, we will reduce the bitter taste.
Trick: Place a plate on the eggplant so that it is completely submerged in the water.
3. We prepare the Bechamel Light sauce. To do this, we take a pot or saucepan and melt the butter. Then, we incorporate the flour and mix vigorously with manual rods. Little by little and still mix, add the hot milk. We beat until the salsa thickens and season with nutmeg, salt and pepper to taste. Another totally valid option for this eggplant and chicken lasagna is the zucchini bechamel.
Trick: School the flour previously to avoid lumps.
4. We put a pan on the fire with olive oil and sauté the chopped onion and pimienter. When they are ready, we add the washed and laminated mushroom. Add salt and pepper to taste and cook for 1-2 more minutes. Then we incorporate the crumbled cooked chicken.
5. We dry the eggplants with absorbent paper, place them in a tray and bake them or cook grilled. The important thing for the eggplant and chicken lasagna is light is not to cook the fried slices. Likewise, remember to do them on both sides.
6. Finally, we set up the lasagna. To do this, in an greased oven fountain, we place half of the stew with chicken and cover it with 1/3 of the white sauce. Add a eggplant layer, cover with the sauce, add the remaining stew and the eggplant that remains. We finish with the remaining sauce and sprinkle cheese to taste.
7. Bake the eggplant and chicken at 180 ºC for 15-20 minutes, or until the Gratine cheese. And ready! We have already prepared this delicious and simple dish, in addition to low carbohydrates. Do not hesitate, you make this eggplant recipe with chicken to lose weight and start enjoying food without regrets. To accompany, you can prepare a simple and exquisite arugula salad and avocado.
