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1
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.
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2
Put the flour, eggs, and bread crumbs in 3 separate shallow dishes.
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3
Add the water to egg dish.
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4
Dredge the eggplant slices through the flour, shaking off the excess.
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5
Then coat the eggplant with the eggs and then the bread crumbs.
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6
Put the breaded slices on a quarter sheet tray and set aside.
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7
Repeat the same procedure with the portobello caps.
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8
Working in several batches, fry the eggplant slices and mushroom slices in the fryer until golden brown, about 2 to 3 minutes.
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9
Remove them from the fryer to a half sheet tray lined with paper towels.
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10
Season the eggplant and mushrooms with the tablespoon of salt and pepper, after removing them from the fryer.
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11
Set aside.
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12
In a medium-sized saucepan, whisk together the soup and the milk.
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13
Bring it to a simmer over low heat.
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14
Stir in the pesto and tomatoes until well incorporated.
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15
Season with salt and pepper, to taste.
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16
Remove from the heat and set aside.
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17
Ladle a few ounces of pesto sauce on the bottom of a casserole dish.
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18
Put a layer of fried eggplant on top of the sauce.
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19
Spoon an even amount of tomatoes over the eggplant.
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20
Ladle a few ounces of pesto sauce over the tomatoes.
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21
Sprinkle with some Parmesan and add a few slices of mozzarella.
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22
Top the cheese with the fried mushrooms and more sauce.
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23
Repeat with the remainder of ingredients finishing with pesto sauce and cheese.
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24
Bake for 20 to 25 minutes until the cheese begins to brown and sauce is bubbling.
