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Eggciting Pesto Eggplant Lasagna

Name: Eggciting Pesto Eggplant Lasagna
Total time: 50 s
Yield: 8
Ingredients: big eggplant with skin sliced and grilled; Extra grated mozzarella; Sliced pimiento for topping; 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 cup pesto; 2 tablespoons basil cut into strips; 1 tablespoon chopped tarragon; 1 To Taste Salt; 1 To Taste Pepper

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Prep Time

Cooking Time

Skill Level

Challenging

Nuts / Peanuts-Free
Fish-free
Egg-Free
Crustaceans-Free
receta de sopa sencilla
Pasta

INGREDIENTS

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4	pieces	sliced eggplant
1		grated mozzarella cheese
1		chopped canned pimiento
1/4	cup	Butter, melted
1/2	cup	large white onion, minced
2	tablespoons	Flour
1	cup	shredded roast chicken
4	packets	NESTLÉ All Purpose Cream 125ml
1/2	cup	dry white wine or chicken broth
1/2	cup	to 3/4 cup pesto
2	tablespoons	picked basil leaves, rinsed and drained well
1	tablespoon	dried or freshly chopped Tarragon
1	To Taste	fine salt
1	To Taste	freshly ground black pepper

4	pieces	sliced eggplant
1		grated mozzarella cheese
1		chopped canned pimiento

1/4	cup	Butter, melted
1/2	cup	large white onion, minced
2	tablespoons	Flour
1	cup	shredded roast chicken
4	packets	NESTLÉ All Purpose Cream 125ml
1/2	cup	dry white wine or chicken broth
1/2	cup	to 3/4 cup pesto
2	tablespoons	picked basil leaves, rinsed and drained well
1	tablespoon	dried or freshly chopped Tarragon
1	To Taste	fine salt
1	To Taste	freshly ground black 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.