Herbed Eggplant And Vegetable Parmesan Recipe

About this recipe

A hearty and flavorful dinner dish featuring sautéed eggplant, a medley of vegetables, and a rich tomato sauce, topped with melted mozzarella and parmesan cheese. Perfect for an eggetarian meal solution.

Ingredients

• 5Ltr Vittorio Pomace Olive Oil
• 500 g Organically Grown Small Brinjal
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 200 g Orange Carrot (Gajar)
• 100 g Garlic - Single Clove
• 75 Nos Oregano Sachet
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 140 g D'Lecta Shredded Mozzarella Shredded Cheese
• 200 g Old Hill Parmesan Cheese
• 400 g Pastazara Finely Chopped Tomatoes
• 10 g Fresh Thyme
• 10 g Rosemary

Instructions

1. 1. Heat a large skillet over medium heat and add 1/4 cup olive oil. Add 1 medium eggplant, diced, and sauté until golden brown and soft, about 8-10 minutes. Remove and set aside.
2. 2. In the same skillet, add 1/2 onion, finely chopped, 1 green pepper, diced, and 1 carrot, grated. Sauté for 5 minutes until softened.
3. 3. Add 2 cloves of minced garlic, 1/4 teaspoon oregano, 1/4 teaspoon thyme, and 1/4 teaspoon rosemary to the skillet. Stir for 1 minute until fragrant.
4. 4. Stir in tomatoes and 1 cup of tomato sauce. Simmer the mixture for 15 minutes, stirring occasionally.
5. 5. Preheat your oven to 375°F (190°C). In a baking dish, layer the sautéed eggplant, the vegetable-tomato mixture, and 1/2 lb shredded mozzarella cheese. Repeat the layers if needed.
6. 6. Sprinkle 1/4 cup grated parmesan cheese evenly on top. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let cool for 5 minutes before serving. Enjoy your Herbed Eggplant and Vegetable Parmesan!