Eggplant Lasagna with Crispy Mushroom & Panko Gratin
Cheesy vegetarian eggplant lasagna with crispy mushroom and panko gratin.
Difficulty:
Easy
Time:
30-35 min
This dish is Vegetarian
Calories: 710
Fat: 13g
Carbs: 49g
Protein: 15g
Panko is a Japanese-style bread crumb, lighter and flakier than standard bread crumbs, giving it a crunchy, delicate texture that’s excellent for frying or browning. In this case, we’re creating a flavorful gratin with fresh herbs and layering it over cheesy eggplant and tomato sauce for a quick cooking, on-the-table-now weeknight lasagna.
Ingredients
Panko Breadcrumbs
Italian seasoning
Eggplant
Basil
Garlic
Cremini mushrooms
Mozzarella cheese
Tomato sauce
Cooking terms for this recipe
Chiffonade
To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Toast
To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.
Gratin
An ingredient topped with a browned crust, often using bread crumbs, grated cheese, egg and/or butter.
What you need
Deep sauté pan or baking dish
Medium sauté pan
Small bowl