Baked Eggplant Mozzarella Delight Recipe

About this recipe

A hearty and flavorful baked eggplant dish layered with rich tomato sauce, melted mozzarella, and Parmesan cheese. Perfect for a satisfying Eggetarian dinner.

Ingredients

• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 500 g Organically Grown Small Brinjal
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 kg Milky Mist Mozarella Sheredded
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a shallow dish, mix 1/2 cup flour and 1 teaspoon salt.
3. 3. Beat 1 egg in a separate bowl. Dip the eggplant slices into the egg, then coat them in the flour mixture.
4. 4. Heat 1/2 cup olive oil in a skillet over medium heat. Fry the coated eggplant slices until golden brown on both sides, then drain them on paper towels.
5. 5. In an 8 x 8-inch glass baking dish, arrange a layer of fried eggplant slices. Sprinkle 3 tablespoons of Parmesan cheese over the eggplant, then spread 1/2 cup tomato sauce and 3 ounces of shredded mozzarella cheese on top.
6. 6. Repeat the layering process with the remaining eggplant, Parmesan cheese, tomato sauce, and mozzarella cheese.
7. 7. Bake the dish in the preheated oven for 15 to 20 minutes, or until the cheese is completely melted and bubbly.
8. 8. Remove from the oven and let it cool for a few minutes before serving. Enjoy your baked eggplant mozzarella delight!