Crispy Eggplant and Mushroom Lasagna

Name: Crispy Eggplant and Mushroom Lasagna
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings Canola oil; 1 eggplant, peeled, sliced into 1/8-inch discs; 5 eggs, beaten; 411 grams fire roasted tomatoes; 237 milliliters all-purpose flour; 454 grams fresh mozzarella, thinly sliced; 1 Tbsp kosher salt, plus more for seasoning; 237 milliliters white bean soup; 237 milliliters milk; 355 milliliters panko bread crumbs; 237 milliliters grated Parmesan; 1 Tbsp cracked black pepper, plus more for seasoning; 237 milliliters pesto, store-bought; 8 portobello mushroom caps, gills removed; 1 Tbsp water

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

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.

Ingredients you will need

Canola Oil

Equipment you will use

Oven

Pot

Put the flour, eggs, and bread crumbs in 3 separate shallow dishes.

Ingredients you will need

Breadcrumbs

All Purpose Flour

Egg

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

Breadcrumbs

Eggplant

All Purpose Flour

Water

Egg

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.

Ingredients you will need

Eggplant

Mushrooms

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Eggplant

Equipment you will use

Paper Towels

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 Pepper

Tomato

Pesto

Milk

Soup

Equipment you will use

Sauce Pan

Whisk

Remove from the heat and set aside.

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.

Ingredients you will need

Pesto

Eggplant

Tomato

Sauce

Equipment you will use

Casserole Dish

Ladle

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

Pesto

Mozzarella