Photo: Korea Ministry of Food and Drug Safety

Eggplant Lasagna with Mushrooms

Name: Eggplant Lasagna with Mushrooms
Cuisine: South Korea
Ingredients: 12 g ground pork; 15 g oyster mushrooms; 10 g shiitake mushrooms; 15 g king oyster mushrooms; 15 g eggplant; 6 g wheat flour; 0.5 g butter; 25 g milk; 3 g Parmesan cheese; 7 g mozzarella cheese; 20 g tomato sauce; 2 g basil; 0.5 g oregano; 4 g breadcrumbs

버섯을 넣은 가지 라자냐

Main dish · Grilled

MainsCourse

136kcal · per serving

Not spicySpice

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Recipe

Eggplant Lasagna with Mushrooms

Not spicyContains: dairy, gluten

Ingredients Tap an ingredient to check it off

Servings1

ground pork돼지고기다진것
12 g
oyster mushrooms느타리벗서
15 g
shiitake mushrooms표고버섯
10 g
king oyster mushrooms새송이버섯
15 g
eggplant가지
15 g
wheat flour밀가루
6 g
butter버터
0.5 g
milk우유
25 g
Parmesan cheese파마산치즈
3 g
mozzarella cheese모짜렐라 치즈
7 g
tomato sauce토마토소스
20 g
basil바질
2 g
oregano오레가노
0.5 g
breadcrumbs빵가루
4 g

Nutrition per serving

136kcal

14.8gCarbs

8.1gProtein

5.1gFat

243mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Score the eggplant lengthwise and sprinkle with salt.
Julienne the shiitake and oyster mushrooms and cut the king oyster mushrooms lengthwise.
Finely mince the pork and stir-fry it.
Melt the butter in a pan, add the flour and stir-fry to make a roux, then add milk to make a white sauce.
Spread white sauce in an ovenproof dish, place the eggplant on top, and between the eggplant layers add mushrooms, tomato sauce, white sauce, and mushrooms.
Top with the remaining white sauce, cheese, and breadcrumbs in that order and bake in an oven preheated to 180C until the top is golden.

💡 TipChicken can be used in the lasagna instead of pork.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.