Savory Eggplant Stacks With Basil Crumbs Recipe

About this recipe

A delightful baked eggplant dish layered with fresh tomato, onion, and Swiss cheese, topped with a crispy basil-infused breadcrumb mixture. Perfect for a satisfying vegetarian dinner.

Ingredients

• 2.5 Kg Austin Whole Peeled Tomato
• 100 g Sambar Onion Peeled
• 50 g The Select Aisle Bread Crumbs
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 200 g Mooz Pizza Mozzarella Cheese Block
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 50G Primi Piatti Basil Flakes
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Peel the eggplant and slice it into 1/2 to 5/8 inch thick rounds.
2. 2. Sprinkle the slices with salt and let them sit for 10 minutes to draw out moisture. Pat them dry with a paper towel.
3. 3. Heat a heavy skillet over medium heat and lightly brown each eggplant slice on one side.
4. 4. Preheat your oven to 350°F (175°C) and spray a baking dish with non-stick cooking spray.
5. 5. Arrange the eggplant slices, browned side up, in a single layer in the prepared baking dish.
6. 6. Place one slice of onion and one slice of tomato on top of each eggplant slice.
7. 7. Add a thin slice of Swiss cheese over the tomato layer.
8. 8. In a small bowl, melt 2 tablespoons of margarine and mix in 2 tablespoons of bread crumbs, 1 tablespoon of grated Parmesan cheese, and 1 teaspoon of finely chopped fresh basil.
9. 9. Sprinkle the breadcrumb mixture evenly over the cheese-topped eggplant stacks.
10. 10. Bake in the preheated oven for about 10 minutes, or until the cheese is melted and the breadcrumb topping is golden brown.
11. 11. Serve warm as a hearty vegetarian main dish or side.