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Eggciting Pesto Eggplant Lasagna
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INGREDIENTS
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| 4 | pieces | big eggplant with skin, sliced and grilled |
| 1 | x | |
| 1 | l | |
| 1/4 | cup | Butter |
| 1/2 | cup | white onion, chopped |
| 2 | tablespoons | Flour |
| 1 | cup | shredded roast chicken |
| 4 | packets | NESTLÉ® All Purpose Cream |
| 1/2 | cup | White Wine |
| 1/2 | cup | to 3/4 |
| 2 | tablespoons | basil, cut into strips |
| 1 | tablespoon | chopped tarragon |
| 1 | To Taste | Salt |
| 1 | To Taste | Pepper |
| 4 | pieces | big eggplant with skin, sliced and grilled |
| 1 | x | |
| 1 | l |
| 1/4 | cup | Butter |
| 1/2 | cup | white onion, chopped |
| 2 | tablespoons | Flour |
| 1 | cup | shredded roast chicken |
| 4 | packets | NESTLÉ® All Purpose Cream |
| 1/2 | cup | White Wine |
| 1/2 | cup | to 3/4 |
| 2 | tablespoons | basil, cut into strips |
| 1 | tablespoon | chopped tarragon |
| 1 | To Taste | Salt |
| 1 | To Taste | Pepper |
STEPS
| Step 1 | Prepare the pesto cream by melting butter in pan, cooking onions for 2 minutes. |
| Step 2 | Add in flour and cook for 30 seconds. Add in NESTLÉ® All Purpose Cream and white wine. Wait for it to boil. |
| Step 3 | Add chicken, pesto, basil and tarragon. Season with salt and pepper to taste. |
| Step 4 | Simmer for 3 minutes, or until thick. Set aside. |
| Step 5 | Prepare eggplant: Brush eggplant with olive oil. Grill for 2-3 minutes on both sides. Repeat for the rest of the eggplants. |
| Step 6 | Assembly: Layer eggplant in a casserole, top with pesto cream. Repeat two more times until you get 3 levels. |
| Step 7 | Top with grated mozzarella cheese and sliced pimiento. Bake on the middle rack of 350° Fahrenheit oven for 15-20 minutes or until cheese is melted and browned. |
| Step 8 | Serve immediately. |
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