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Crispy Eggplant and Mushroom Lasagna

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Crispy Eggplant and Mushroom Lasagna

Crispy Eggplant and Mushroom Lasagna

Crispy Eggplant and Mushroom Lasagna requires roughly 55 minutes from start to finish. One portion of this dish contains about 39g of protein, 57g of fat, and a total of 858 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a Mediterranean main course. Head to the store and pick up bean soup, mozzarella, milk, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

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. Preheat the oven to 400 degrees F.
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Canola OilCanola Oil
Equipment you will use
OvenOven
PotPot
2
Put the flour, eggs, and bread crumbs in 3 separate shallow dishes.
Ingredients you will need
BreadcrumbsBreadcrumbs
All Purpose FlourAll Purpose Flour
EggEgg
3
Add the water to egg dish. Dredge the eggplant slices through the flour, shaking off the excess. Then coat the eggplant with the eggs and then the bread crumbs.
Ingredients you will need
BreadcrumbsBreadcrumbs
EggplantEggplant
All Purpose FlourAll Purpose Flour
WaterWater
EggEgg
4
Put the breaded slices on a quarter sheet tray and set aside. Repeat the same procedure with the portobello caps. Working in several batches, fry the eggplant slices and mushroom slices in the fryer until golden brown, about 2 to 3 minutes.
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EggplantEggplant
MushroomsMushrooms
5
Remove them from the fryer to a half sheet tray lined with paper towels. Season the eggplant and mushrooms with the tablespoon of salt and pepper, after removing them from the fryer. Set aside.
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Salt And PepperSalt And Pepper
MushroomsMushrooms
EggplantEggplant
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Paper TowelsPaper Towels
6
In a medium-sized saucepan, whisk together the soup and the milk. Bring it to a simmer over low heat. Stir in the pesto and tomatoes until well incorporated. Season with salt and pepper, to taste.
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Salt And PepperSalt And Pepper
TomatoTomato
PestoPesto
MilkMilk
SoupSoup
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Sauce PanSauce Pan
WhiskWhisk
7
Remove from the heat and set aside.
8
Ladle a few ounces of pesto sauce on the bottom of a casserole dish. Put a layer of fried eggplant on top of the sauce. Spoon an even amount of tomatoes over the eggplant. Ladle a few ounces of pesto sauce over the tomatoes.
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PestoPesto
EggplantEggplant
TomatoTomato
SauceSauce
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Casserole DishCasserole Dish
LadleLadle
9
Sprinkle with some Parmesan and add a few slices of mozzarella. Top the cheese with the fried mushrooms and more sauce. Repeat with the remainder of ingredients finishing with pesto sauce and cheese.
Ingredients you will need
PestoPesto
MozzarellaMozzarella
MushroomsMushrooms
ParmesanParmesan
CheeseCheese
SauceSauce
10
Bake for 20 to 25 minutes until the cheese begins to brown and sauce is bubbling.
Ingredients you will need
CheeseCheese
SauceSauce
Equipment you will use
OvenOven
DifficultyExpert
Ready In55 m.
Servings6
Health Score28
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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