Crispy Eggplant Parmesan Rounds Recipe

Name: Crispy Eggplant Parmesan Rounds
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 500 g Small Purple Brinjal (Lahan Jambhli Vangi); 6 pcs Licious Brown Eggs; 50 g The Select Aisle Bread Crumbs; 250 g Organically Grown Green Capsicum; 1 Pack Button Mushroom (Anabe); 525 g Veeba Herby Tomato Pizza & Pasta Sauce; 75 Nos Oregano Sachet; 200 g Mooz Pizza Mozzarella Cheese Block; 141 g Pam Grilling Grillades Cooking Spray; 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Italian cuisine · 600 calories

About this recipe

A delightful eggetarian dinner option featuring crispy eggplant slices topped with savory tomato sauce, sautéed vegetables, and melted mozzarella cheese. Perfect for those seeking a quick and satisfying meal.

Ingredients

500 g Small Purple Brinjal (Lahan Jambhli Vangi)
6 pcs Licious Brown Eggs
50 g The Select Aisle Bread Crumbs
250 g Organically Grown Green Capsicum
1 Pack Button Mushroom (Anabe)
525 g Veeba Herby Tomato Pizza & Pasta Sauce
75 Nos Oregano Sachet
200 g Mooz Pizza Mozzarella Cheese Block
141 g Pam Grilling Grillades Cooking Spray
850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. Wash the eggplant thoroughly and pat it dry.
2. Cut off the ends of the eggplant and slice it into 1/3-inch thick rounds, leaving the skin on.
3. Crack 2 eggs into a bowl and whisk them until smooth. Place 2 cups of bread crumbs in a separate shallow dish.
4. Dip each eggplant slice into the whisked eggs, ensuring it is fully coated, then press it into the bread crumbs to coat both sides evenly.
5. Spray a baking sheet with cooking spray and arrange the breaded eggplant slices in a single layer. Broil them on high for about 1 minute per side, or until the bread crumbs are golden brown.
6. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add 1 diced green pepper and 4 ounces of sliced mushrooms, and sauté for 5-7 minutes until softened. Set aside.
7. Remove the broiled eggplant slices from the oven. Spoon a small amount of tomato sauce (from 2 cups total) onto each slice and sprinkle a pinch of oregano on top.
8. Distribute the sautéed green peppers and mushrooms evenly over the eggplant slices.
9. Top each slice with shredded mozzarella cheese (from 6 ounces total).
10. Return the baking sheet to the broiler and broil for 1-2 minutes, or until the cheese is melted and bubbly.
11. Serve the crispy eggplant rounds hot as a main dish or alongside a fresh salad for a complete dinner.