Crispy Eggplant And Mushroom Lasagna
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
48
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour1.5 cups
Panko Bread Crumbs1 tbsp
Water1 cup
Milk1 cup
Pesto (store-bought)1 cup
Grated ParmesanDirections:
1
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F
2
Preheat the oven to 400 degrees F
3
Put the flour, eggs, and bread crumbs in 3 separate shallow dishes
4
Add the water to egg dish
5
Dredge the eggplant slices through the flour, shaking off the excess
6
Then coat the eggplant with the eggs and then the bread crumbs
7
Put the breaded slices on a quarter sheet tray and set aside
8
Repeat the same procedure with the portobello caps
9
Working in several batches, fry the eggplant slices and mushroom slices in the fryer until golden brown, about 2 to 3 minutes
10
Remove them from the fryer to a half sheet tray lined with paper towels
11
Season the eggplant and mushrooms with the tablespoon of salt and pepper, after removing them from the fryer
12
Set aside
13
In a medium-sized saucepan, whisk together the soup and the milk
14
Bring it to a simmer over low heat
15
Stir in the pesto and tomatoes until well incorporated
16
Season with salt and pepper, to taste
17
Remove from the heat and set aside
18
Ladle a few ounces of pesto sauce on the bottom of a casserole dish
19
Put a layer of fried eggplant on top of the sauce
20
Spoon an even amount of tomatoes over the eggplant
21
Ladle a few ounces of pesto sauce over the tomatoes
22
Sprinkle with some Parmesan and add a few slices of mozzarella
23
Top the cheese with the fried mushrooms and more sauce
24
Repeat with the remainder of ingredients finishing with pesto sauce and cheese
25
Bake for 20 to 25 minutes until the cheese begins to brown and sauce is bubbling