Herbed Eggplant And Mushroom Bake Recipe

Name: Herbed Eggplant and Mushroom Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 50 g The Select Aisle Bread Crumbs; 100 g x 2 Milky Mist Butter Chiplet Pack; 500 g Brinjal - Bharta (Bhartachi Vangi); 75 Nos Oregano Sachet; 125 g Cremini Mushroom; 100 g D'Lecta Parmesan Extra Hard Cheese Block; 16 g Orika Oregano; 100 g Zoff Garlic Powder

Italian cuisine · 550 calories

Herbed Eggplant and Mushroom Bake recipe

About this recipe

A delightful vegetarian dinner featuring tender eggplant slices and savory mushrooms, baked with a flavorful herb and cheese crust. Perfect for solution seekers looking for a quick yet satisfying meal.

Ingredients

50 g The Select Aisle Bread Crumbs
100 g x 2 Milky Mist Butter Chiplet Pack
500 g Brinjal - Bharta (Bhartachi Vangi)
75 Nos Oregano Sachet
125 g Cremini Mushroom
100 g D'Lecta Parmesan Extra Hard Cheese Block
16 g Orika Oregano
100 g Zoff Garlic Powder

Instructions

1. Preheat your oven to 375°F (190°C) and grease a jelly roll pan (15 1/2 x 10 1/2 x 1-inch) with butter.
2. In a bowl, mix 1/2 cup bread crumbs, 1/2 teaspoon oregano, 1/2 teaspoon oregano, and 1/2 teaspoon garlic powder.
3. Slice 1 eggplant into 1/4-inch thick rounds. Dip each slice into melted butter, then coat with the crumb mixture.
4. Arrange the coated eggplant slices in a single layer on the prepared pan. Scatter 1 cup of sliced mushrooms evenly over the eggplant.
5. Sprinkle 1 cup shredded Monterey Jack cheese and 2 tablespoons grated Parmesan cheese over the eggplant and mushrooms.
6. Bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and the cheese is golden and bubbly.
7. Remove from the oven and let cool for 5 minutes before serving. Enjoy your herbed eggplant and mushroom bake!