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

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.

Deep sauté pan or baking dish

Medium sauté pan

Small bowl

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Remove top and stem from eggplant; then, slice lengthwise into ½" pieces. Cut cremini mushrooms into quarters. Chiffonade basil. Mince or grate garlic.

Step 2: PRESS EGGPLANT

Place 2 cups warm, salted water in a medium bowl or baking dish. Add eggplant slices and set a heavy pan or pot on top to apply pressure. Allow to press for 5-10 min to release bitterness. While eggplant is pressing cook filling.

Step 3: COOK MUSHROOM

Place 1 Tbsp. oil in medium sauté pan over medium heat. Once hot, add garlic, mushrooms and half Italian seasoning. Cook 1-2 min until softened; then, add Panko and cook stirring constantly for 4-5 min until toasted. Remove from pan and set aside.

Step 4: COOK EGGPLANT

Drain eggplant and pat dry. Drizzle 1 Tbsp. oil, remaining Italian seasoning and a pinch of salt and pepper over the eggplant slices. Heat 1 Tsp. oil in medium pan over medium heat. Once hot, add eggplant and cook 2-3 min per side until softened and lightly browned. Remove from pan.

Step 5: ASSEMBLE LASAGNA

Add ¼ cup water to tomato sauce and stir to dissolve. Place one layer cooked eggplant in the bottom of a deep sauté pan or baking dish, one layer of tomato sauce, and one layer of cheese. Repeat the process until you have used all the eggplant slices; then, top with mushroom-panko mix, basil and one last layer of cheese. Place in the oven and bake for 15-20 min until the eggplant is tender.

Step 6: PLATE YOUR DISH

Divide eggplant lasagna between two plates. Enjoy!