Eggplant Lasagna with Mushroom

Ingredients

Chopped Pork 12g, Oyster Mushroom 15g, Shiitake Mushroom 10g, King Oyster Mushroom 15g, Eggplant 15g, Flour 6g, Butter 0.5g, Milk 25g, Parmesan Cheese 3g, Mozzarella Cheese 7g, Tomato Sauce 20g, Basil 2g, Oregano 0.5g, Bread Crumbs 4g

Instructions

1. 1

   Score the eggplant lengthwise and sprinkle with salt.

   
2. 2

   Julienne the shiitake mushroom and oyster mushroom, and cut the king oyster mushroom lengthwise.

   
3. 3

   Finely chop the pork and stir-fry.

   
4. 4

   Add butter to a pan, and once melted, add flour and stir-fry to make a roux, then add milk to make white sauce.

   
5. 5

   Lay white sauce in an oven dish, top with eggplant, and add mushroom, tomato sauce, white sauce, and mushroom between the eggplant.

   
6. 6

   Top with the remaining white sauce, cheese, and bread crumbs in order, and bake in an oven preheated to 180℃ until the top turns golden.