Baked Eggplant And Tomato Medley Recipe

About this recipe

A hearty and flavorful baked dish featuring layers of tender eggplant and juicy tomatoes, topped with a creamy sauce. Perfect for a satisfying dinner.

Ingredients

• 500 g Organically Grown Small Brinjal
• 500 g Pluckk Organic Hybrid Tomatoes
• 285 g Dr. Oetker Funfoods Pasta & Pizza White Sauce

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Peel and slice 2 medium eggplants into 1/4-inch thick rounds.
3. 3. Slice 6 medium tomatoes into 1/4-inch thick rounds.
4. 4. In a 2-quart baking dish, alternate layers of eggplant and tomato slices until the dish is full.
5. 5. Cover the dish with aluminum foil and bake for 45 minutes.
6. 6. Remove the dish from the oven and carefully drain any excess liquid.
7. 7. In a bowl, mix 1 cup of white sauce with 1 1/2 cups of hollandaise sauce until smooth.
8. 8. Pour the sauce mixture evenly over the baked eggplant and tomato layers.
9. 9. Place the dish under the broiler for 3-5 minutes, or until the top is golden and bubbly.
10. 10. Remove from the oven and let it cool slightly before serving.