Eggplant Parmigiana Bake Recipe

Name: Eggplant Parmigiana Bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Italian
Ingredients: 100 g Old Hill Parmesan Cheese; 50 g The Select Aisle Bread Crumbs; 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo; 100 g Sambar Onion Peeled; 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese; 16 g Orika Oregano; 525 g Veeba Herby Tomato Pizza & Pasta Sauce; 50 g Basil; 850 g Oleev Smart Vitafit Edibale Vegetable Oil; 750 ml Catch Clear Lemon N Lime Flavoured Water; 1 kg Tata Salt (Vacuum Evaporated Iodised); 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Italian cuisine · 550 calories

About this recipe

A hearty and flavorful dinner option featuring breaded and baked eggplant slices, smothered in a rich tomato sauce and topped with melted mozzarella and parmesan cheese. Perfect for those seeking a satisfying vegetarian meal.

Ingredients

100 g Old Hill Parmesan Cheese
50 g The Select Aisle Bread Crumbs
50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
100 g Sambar Onion Peeled
1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
16 g Orika Oregano
525 g Veeba Herby Tomato Pizza & Pasta Sauce
50 g Basil
850 g Oleev Smart Vitafit Edibale Vegetable Oil
750 ml Catch Clear Lemon N Lime Flavoured Water
1 kg Tata Salt (Vacuum Evaporated Iodised)
200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. Slice 500 g of eggplant into 1/4-inch thick rounds and sprinkle with salt. Let sit for 20 minutes to draw out moisture, then pat dry with a paper towel.
2. In a shallow bowl, combine 1/3 cup grated parmesan cheese, 1/3 cup bread crumbs, 1/2 tsp dried oregano, and 1/4 tsp dried oregano.
3. Beat 1 egg in a separate bowl. Dip each eggplant slice into the egg, then coat with the bread crumb mixture.
4. Heat 1/3 cup oil in a skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Transfer to a shallow baking dish.
5. In the same skillet, add 1 finely chopped onion and sauté until softened, about 5 minutes.
6. Stir in 1 can (6 oz) tomato sauce, 2 cups water, 1 tsp salt, 1/2 tsp sugar, 1/4 tsp paprika, 1/2 tsp dried oregano, and 1/4 tsp dried oregano. Bring to a boil, then simmer for 5 minutes, scraping the pan to incorporate any browned bits.
7. Pour the tomato sauce over the fried eggplant slices in the baking dish, reserving a small amount of sauce for topping.
8. Sprinkle 1/2 lb shredded mozzarella cheese over the eggplant and drizzle the reserved sauce on top.
9. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the cheese is melted and bubbly.
10. Serve hot as a main dish, garnished with fresh basil if desired.