Classic Eggplant Parmesan Bake Recipe

About this recipe

A hearty and flavorful dinner featuring baked eggplant slices layered with Italian tomato sauce, mozzarella, and parmesan cheese. Perfect for solution seekers looking for a satisfying vegetarian meal.

Ingredients

• 250 g Small-Purple Brinjal (Baingan)
• 500 ml Mother Dairy Full Cream Milk
• 50 g The Select Aisle Bread Crumbs
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 2 x 140 g D'Lecta Shredded Mozzarella Shredded Cheese - Pack Of 2
• 200 g Old Hill Parmesan Cheese
• 14 g On1Y Basil Leaves
• 16 g Orika Oregano

Instructions

1. 1. Preheat oven to 375 degrees Fahrenheit. Lightly oil a baking tray and a 9 x 13 inch pan.
2. 2. Slice 2 large eggplants into 1/4-inch thick rounds. Dip each slice into 3/4 cup milk, then coat with 2 cups bread crumbs seasoned with 1 tsp oregano and 1/2 tsp oregano.
3. 3. Arrange the breaded eggplant slices on the baking tray and bake for 20 minutes, flipping halfway through, until golden and tender.
4. 4. Spread a thin layer of 1 batch Italian tomato sauce in the bottom of the 9 x 13 inch pan. Layer half of the baked eggplant slices over the sauce.
5. 5. Sprinkle 1/2 cup grated parmesan cheese and half of 1 lb shredded mozzarella cheese over the eggplant. Add another layer of tomato sauce, eggplant slices, and the remaining cheeses.
6. 6. Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
7. 7. Let the dish cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.