CRISPY EGGPLANT AND MUSHROOM LASAGNA
Provided by Aaron McCargo Jr.
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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.
- Put the flour, eggs, and bread crumbs in 3 separate shallow dishes. 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. 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. 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.
- 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. 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. 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. Bake for 20 to 25 minutes until the cheese begins to brown and sauce is bubbling.
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Hira Jutt
[email protected]This lasagna was easy to make and turned out great. The flavors were amazing and the lasagna was so cheesy and delicious.
Itzz Dsmngcp Sai
[email protected]This lasagna was delicious! I especially loved the crispy eggplant. I will definitely be making this again.
Solomon Sol
[email protected]I've made this lasagna several times now and it's always a hit. It's a great way to use up leftover eggplant and mushrooms.
Alexander Kojin
[email protected]This lasagna was a bit time-consuming to make, but it was worth it. It was so delicious and everyone at my dinner party loved it.
vinod kumar J
[email protected]I'm not a huge fan of eggplant, but this lasagna was surprisingly good. The mushrooms and cheese really helped to balance out the flavor of the eggplant.
Susan Njoki
[email protected]This recipe is a great starting point, but I made a few changes to suit my own taste. I added some chopped spinach and zucchini to the filling, and I used a different type of cheese blend.
Aimal khan_7
[email protected]I followed the recipe exactly, but my lasagna didn't turn out as good as I hoped. I think I might have overcooked the eggplant.
Mustafa Bhat
[email protected]This lasagna was a bit bland for my taste. I think it could have used more seasoning.
Umaimakanwal Umaimakanwal786
[email protected]I love this lasagna! It's so easy to make and it always turns out great.
Shahzaib Bacha
[email protected]This lasagna was delicious! The eggplant and mushrooms were cooked perfectly and the cheese was melted and gooey. I would definitely recommend this recipe.
MDZ MAHIN
[email protected]I made this lasagna for a party and it was a huge success. Everyone loved it! I will definitely be making this again.
Joyce Myers
[email protected]This lasagna was easy to make and turned out great. The instructions were clear and easy to follow. I would recommend this recipe to anyone.
Imalka Vlogs
[email protected]I love eggplant and mushrooms, so I was excited to try this lasagna. It did not disappoint! The flavors were amazing and the lasagna was so cheesy and delicious.
Abdul Allah
[email protected]This lasagna was a hit with my family! The eggplant and mushrooms were cooked perfectly and the cheese was gooey and melted. I will definitely be making this again.