Baked Eggplant Parmesan Dinner Recipe

About this recipe

A hearty and flavorful baked eggplant dish, perfect for an eggetarian dinner. Layers of crispy eggplant, rich pasta sauce, and Parmesan cheese make this a satisfying meal.

Ingredients

• 500 g Organically Grown Small Brinjal
• 100 g Old Hill Parmesan Cheese
• 6 pcs Licious Brown Eggs
• 1 Combo Basil Pasta Sauce & Arrabbiata Pasta Sauce
• 50 g The Select Aisle Bread Crumbs
• 80 g Knorr Vegetables Stock Cubes
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. Slice the eggplant into even rounds and layer them on paper towels. Sprinkle lightly with salt and let them drain for about 40 minutes to remove excess moisture.
2. 2. In a medium bowl, combine bread crumbs with 1/2 cup of grated Parmesan cheese.
3. 3. In another bowl, whisk together 2 eggs and 2 tablespoons of vegetable stock until well combined.
4. 4. Dip each eggplant slice into the egg mixture, then coat it in the bread crumb mixture. Ensure each slice is evenly coated.
5. 5. Heat cooking oil in a skillet over medium heat. Fry the breaded eggplant slices on both sides until golden brown. Drain the fried slices on paper towels to remove excess oil.
6. 6. Preheat your oven to 375°F (190°C). Spread 1/2 cup of pasta sauce evenly on the bottom of a baking dish.
7. 7. Layer half of the fried eggplant slices over the sauce. Top with 1 cup of pasta sauce and sprinkle with 1/4 cup of Parmesan cheese.
8. 8. Repeat the layering process with the remaining eggplant slices, 1 cup of pasta sauce, and 1/4 cup of Parmesan cheese.
9. 9. Cover the baking dish with foil and bake in the preheated oven for 45 minutes, or until the dish is bubbly and heated through.
10. 10. Remove from the oven and let it rest for a few minutes before serving. Enjoy your baked eggplant Parmesan as a delightful dinner option.