Baked Eggplant With Mozzarella And Parmesan Recipe

About this recipe

This high-protein vegetarian dish features layers of golden-brown eggplant, rich tomato sauce, and melted cheeses. Perfect for a satisfying dinner solution.

Ingredients

• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 1 Combo True Elements Raw Chia Seeds & Basil Seeds Raw
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 100 g Parmesan Cheese
• 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 of flour and 1 teaspoon of salt.
3. 3. Slice the eggplant into 1/4-inch thick rounds. Dip each slice into 2 tablespoons of chia seeds mixed with 6 tablespoons of water, then coat it in the flour mixture.
4. 4. Heat 1/2 cup of olive oil in a skillet over medium heat. Fry the coated eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
5. 5. In an 8 x 8-inch glass baking dish, arrange a single layer of fried eggplant slices. Sprinkle with 3 tablespoons of grated Parmesan cheese, pour 1/2 cup of tomato sauce over the layer, and top with 3 ounces of shredded mozzarella cheese.
6. 6. Repeat the layering process with the remaining eggplant, Parmesan cheese, tomato sauce, and mozzarella cheese.
7. 7. Bake in the preheated oven for 15-20 minutes, or until the cheese is fully melted and bubbly.
8. 8. Remove from the oven and let it cool for a few minutes before serving. Enjoy your hearty and delicious baked eggplant dish!