Cheesy Baked Eggplant Delight Recipe

About this recipe

A hearty and satisfying eggplant casserole featuring layers of melted cheese, breadcrumbs, and a touch of tomato. Perfect for a comforting dinner that’s both vegetarian and eggetarian-friendly.

Ingredients

• 50 g The Select Aisle Bread Crumbs
• 125 g Mooz Butter Garlic & Herbes
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 100 g Sambar Onion Peeled
• 250 g Zucchini Green
• 200 g Mooz Pizza Mozzarella Cheese Block
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)

Instructions

1. 1. Peel the eggplant and cut it into 1-inch cubes.
2. 2. Cook the eggplant cubes in boiling salted water for 5 minutes, then drain thoroughly.
3. 3. In a large mixing bowl, combine the cooked eggplant, 1 cup of grated cheese, and 2 tablespoons of melted butter. Mix gently until the cheese begins to melt.
4. 4. Beat 1 egg in a separate bowl and add it to the eggplant mixture along with 1 cup of breadcrumbs, 1 cup of diced tomatoes, and 2 tablespoons of finely chopped onion. Mix until well combined.
5. 5. Transfer the mixture into a greased baking dish, spreading it out evenly.
6. 6. Sprinkle the remaining 1/2 cup of grated cheese over the top of the casserole.
7. 7. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the top is golden and bubbly.
8. 8. Remove from the oven and let it cool slightly before serving.