Crispy Eggplant Parmesan Bake Recipe

About this recipe

A delightful dinner option featuring crispy baked eggplant slices layered with rich tomato sauce and gooey mozzarella cheese, perfect for solution seekers craving a hearty vegetarian meal.

Ingredients

• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Old Hill Parmesan Cheese
• 500 g Organically Grown Small Brinjal
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 75 Nos Oregano Sachet
• 200 g Mooz Pizza Mozzarella Cheese Block
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 kg Whole Farm Grocery Sugar (Packet)
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Preheat the oven to 375°F (190°C). Pour 3 tbsp of melted butter into a 10 x 8 x 2-inch baking dish and set aside.
2. 2. In a shallow bowl, combine 1/2 cup cornflake crumbs, 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp paprika. Mix well.
3. 3. Slice 1 medium eggplant into 1/4-inch thick rounds. Dip each slice into 1 beaten egg, then coat with the cornflake crumb mixture.
4. 4. Arrange the coated eggplant slices in the prepared baking dish. Bake for 20 minutes, flipping halfway through, until golden and crispy.
5. 5. Remove the dish from the oven and pour 1 cup of tomato sauce evenly over the eggplant slices. Sprinkle 1/2 tsp oregano and 1/2 tsp sugar over the sauce.
6. 6. Top with 2 cups of shredded mozzarella cheese. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
7. 7. Serve hot, garnished with extra Parmesan cheese if desired.