Herbed Eggplant Mozzarella Bake Recipe

About this recipe

A hearty and flavorful dinner dish featuring layers of tender eggplant, rich tomato sauce, and gooey mozzarella cheese, perfect for an Eggetarian meal solution.

Ingredients

• 14 g On1Y Basil Leaves
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 200 g Mooz Pizza Mozzarella Cheese Block
• 16 g Orika Oregano
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 kg Akar Powder Salt
• 1 kg Whole Farm Grocery Sugar (Packet)

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Slice 1 large eggplant into 1/4-inch thick rounds and sprinkle both sides with a pinch of salt. Let them sit for 15 minutes to draw out moisture, then pat dry with a paper towel.
3. 3. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Saute 1 cup of chopped onion and 1 minced garlic clove until softened, about 5 minutes.
4. 4. Add 2 cups of tomato sauce to the skillet. Stir in 1/2 teaspoon of salt, 1 teaspoon of dried oregano, 1/2 teaspoon of dried oregano, and 1 tablespoon of sugar. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
5. 5. In a baking dish, spread a thin layer of the tomato sauce mixture. Arrange a layer of eggplant slices over the sauce, followed by a layer of sliced mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
6. 6. Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.