Crispy Eggplant Mozzarella Bake Recipe

About this recipe

A hearty and satisfying dinner featuring crispy fried eggplant slices layered with rich tomato sauce, melted mozzarella, and a hint of oregano. Perfect for those seeking a comforting, eggetarian meal.

Ingredients

• 6 pcs Table Brown Brown Eggs
• 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
• 200 g Mooz Pizza Mozzarella Cheese Block
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Slice 2 medium eggplants into 1/4-inch thick rounds and set aside.
2. 2. In a shallow bowl, beat 5 eggs until well combined. In another bowl, mix 2 cups of bread crumbs with 1 tsp dried oregano and a pinch of salt.
3. 3. Dip each eggplant slice into the beaten egg, then coat it thoroughly with the seasoned bread crumbs.
4. 4. Heat 1/2 cup of oil in a large frying pan over medium heat. Fry the breaded eggplant slices for about 2 minutes on each side, until golden brown. Drain on paper towels to remove excess oil.
5. 5. Preheat your oven to 375°F (190°C). In a glass baking dish, spread 1 cup of tomato sauce evenly on the bottom.
6. 6. Layer the fried eggplant slices over the sauce, then pour another 1 cup of tomato sauce on top. Sprinkle 1 1/2 cups of grated mozzarella cheese evenly over the dish and finish with a pinch of dried oregano.
7. 7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool for 5 minutes before serving.