Deconstructed Moussaka Pasta with Eggplant, Tomatoes and Homemade Chicken "Sausage"
Cut Lasagne Noodles are tossed with a rich yet light tomato based sauce with layered flavors including fennel enriched Chicken"Sausage"and sautéed Eggplant. Garnished with Feta crumbles and fresh Oregano
Servings: 4 servings
Ingredients
- 12 whole lasagne noodles (about 10 ounces) to be cut lengthwise (about 4 1/2 cups cooked) I used Tinkyada Brown Rice Pasta Lasagne - gluten free. (Can use Malfaldine pasta instead)
- 3 cups globe eggplant cut into 4 lengthwise: 1/2"wide. (can use Malfaldine pasta)
- 4 teaspoons extra virgin olive oil divided
- 1 tablespoon garlic peeled; thinly sliced
- 1 tablespoon scallions chopped
- 1 tablespoon sun-dried tomatoes (about 2 medium)
- 1/8 teaspoon chili flakes add 1/4 t. for spicier
- 2 tablespoons red wine medium body
- 1 1/ 2 cups marinara sauce such as Rao's
- 2 tablespoons filtered water
Homemade Chicken Sausage:
- 1/4 pound chicken tenderloins* 3 large; tendons removed
- 3/4 teaspoon ground fresh fennel
- 1 tablespoon scallions chopped
- 2 sun-dried tomatoes chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper ( can add a pinch of chili flakes too)
Garnishes
- 1 tablespoon fresh small oregano leaves
- 1/4 cup Greek feta cheese crumbled
Instructions
Eggplant:
- Peel much of the eggplant horizontally (see photos.) Cut into 1/2 inch circles, then into 1/2 inch strips. Add 2 teaspoons of evoo in a cast iron skillet (I use a Circulon one.) Add eggplant, toss to coat all the pieces. Then, cook over medium heat, spacing them until golden brown. Turn over and cook until all golden and limp; remove to a plate. Salt lightly if desired.
Chicken Sausage:
- Add all ingredients (includes chopped scallions and sun dried tomatoes) to a small food processor, mine is a 3 1/2 cup one. Pulse 6 or 7 times until well blended and smooth with some texture.Cook sausage: Heat 1 teaspoon of evoo in same skillet to medium. Drop mixture in 2 teaspoon dollops into the hot pan - pressing down slightly to flatten them. Cook until golden, flip over and brown until cooked through. Remove to a plate, crumble when cook into large chunks.
Sauce & Finished Dish:
- Cook lasagne noodles in plenty of water, drain in colander and cool water to stop cooking. Cut each noodle lengthwise into 4's, add to bowl. If doing so ahead of time add a few drops of evoo and toss.
- In the same skillet add 1 teaspoon evoo. add sliced garlic and scallions and cook over low heat until softened, 1 minute. Add sun dried tomatoes and chili flakes, stir cook 1 minute. Add red wine, stir in then marinara sauce and water. Sir upon well and cook over a low simmer to combine the flavors and slightly reduce, 3 minutes.
- Add the chicken sausage crumbles and cooked eggplant, toss in. Cook for 3 minutes then taste the sauce for salt.Add the cooked noodles and gently stir in and warm them with the sauce.
To Serve:
- Add the pasta to individual bowls or large one. Add the feta cheese so it slightly melts in. Garnish with fresh oregano leaves (or parsley.) Enjoy!
Notes
*Chicken tenderloins - are exceptionally tender and my choice for making chicken sausage; remember to remove the white tendons. I prefer this to commercially bought ground chicken.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 195kcal | Carbohydrates: 22g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 26mg | Sodium: 530mg | Potassium: 879mg | Fiber: 6g | Sugar: 11g | Vitamin A: 538IU | Vitamin C: 20mg | Calcium: 144mg | Iron: 3mg