LASAÑA DE BERENJENA CON POLLO FÁCIL Y SALUDABLE

Ingredients: 4 eggplants 4 ripe tomatoes, diced 300g cooked and shredded chicken breast 1 medium onion, finely chopped 4 cloves garlic, crushed 2 bay leaves 400g mozzarella cheese, preferably sliced 2 large onions, julienned, to caramelize quickly with 1 tablespoon of vinegar and 1 tablespoon of water 200g grated mozzarella cheese Olive oil or any oil of your choice 3 tablespoons tomato paste or pulp Worcestershire sauce to taste 1 teaspoon sweet paprika Ground oregano to taste Pepper to taste Salt to taste Preparation: Preheat the oven to 250°C (480°F) Slice the eggplants onto a baking sheet coated with oil, place the eggplant slices on top, drizzle with oil, and place in the oven. for 20 to 30 minutes, depending on your oven. Remove from the oven and set aside. In a frying pan, heat a little oil and add the onion. Let it sauté for about 5 minutes, stirring constantly. Add the vinegar and water and let it sauté until soft and caramelized. Set aside. In a deep frying pan, heat the oil. Add the onion and garlic with the bay leaves. Mix well. Add the shredded chicken and a touch of oregano, pepper, and a pinch of salt. Sauté for a few minutes. Add the tomatoes and mix well. Let it cook a little, then add the tomato paste, the teaspoon of sweet paprika, and the Worcestershire sauce. Let it cook for 5 minutes, and it's ready. Assembly: In a deep baking dish, add olive oil and spread it over the bottom. Start placing eggplant slices until the bottom is well covered. Then, spread chicken in tomato sauce over the eggplant, add slices of mozzarella cheese, and on top of the cheese, add caramelized onion. Place more eggplant slices and place another layer of chicken in tomato sauce, and on top of this, more slices of mozzarella cheese. Sprinkle caramelized onions on the last layer of eggplant slices. Add the remaining chicken in tomato sauce and sprinkle with grated mozzarella cheese. Cover with aluminum foil and bake for 30 minutes at 250°C. Then, remove the foil and let it grill for 10 more minutes. Remove from the oven and it's ready to serve. PORTUGUESE: Ingredients: 4 beringels 4 ripe tomatoes cut into cubes 300g cooked and peeled frango peito 1 medium onion, chopped 4 cloves of flaked alcohol 2 sheets of parrot 400g of mozzarella cheese, preferably fatiated 2 large julienned onions to caramelize quickly with 1 tablespoon of vinegar soup and 1 tablespoon of water soup 200g grated mozzarella cheese Oil or any oil of your choice to savor 3 tablespoons of tomato extract or pulp soup Molho english a gosto 1 tablespoon of twelve pimentão cha ground oregano Pepper to taste Hall taste preparation: Lique or oven at 250ºc to cook As the beringelas are fried on a board dipped in oil and watered with oil, they are cooked for 20 or 30 minutes, depending on the oven. Remove the oven and reserve. In the refrigerator, place a little oil, let it cool and add the onion, let it cook for about 5 minutes, always stirring, add the vinegar and the water and let it cook until it is browned and caramelized, set aside. In the refrigerator, add the oil and the heat, add the onion and the olive oil, mix well, add the desfiado frango and add a touch of oregano, pepper and a pinch of salt, cook for a few minutes, add the tomatoes and mix well, cook a little and add the tomato extract, add the Chá de paprica twelve e o molho inglês, let it cook for 5 minutes and it will be soon. Montagem: In an assadeira, cover the addition of oil and distribute the mixture and begin to place the rings of beringela on the bottom of the fique with a cover, then spread on the berinjela of frango and tomato mold, increasing the rings of mussarela cheese and on the cheese and added caramelized onion, place more rings of beringela and place it again layer of frango in tomato mold and on this more rounds of mozzarella cheese, sprinkle with caramelized onion and add again to the last layer of berinjela rounds to the rest of the frango in tomato paste and powdered with grated mozzarella cheese, covered with aluminum foil and put in the oven for 30 minutes at 250ºc, immediately or aluminum foil It is removed and left for more than 10 minutes to gratinate, remove from the oven and ready to serve. #TemperoseFlavors #EggplantLasagna