Eggplant Egg Parmesan Bake Recipe

About this recipe

A comforting baked dish with layers of roasted eggplant, boiled eggs, and tangy marinara sauce topped with a crispy oat and herb crust.

Ingredients

• - Brinjal
• 6 pcs White Eggs
• 250 ml Olive Oil
• 100 g Garlic
• - Basil Leaves
• 100 g Salt
• 50 g Black Pepper
• 30G Chili Flakes

Instructions

1. 1. Preheat your oven to 200°C and brush a baking dish with olive oil.
2. 2. Slice the eggplant into thin rounds and sprinkle them lightly with salt; let sit for 10 minutes.
3. 3. Boil the eggs in water for 8 minutes, then peel and slice them into halves.
4. 4. Pat dry the eggplant slices and roast them on a baking tray for 10 minutes until softened.
5. 5. Mince the garlic and sauté it in olive oil until fragrant, then add marinara sauce and simmer for 5 minutes.
6. 6. Layer roasted eggplant slices at the bottom of the baking dish, followed by sliced eggs and marinara sauce.
7. 7. In a small bowl, combine oat flour, chili flakes, black pepper, and chopped basil leaves.
8. 8. Spread the oat flour mixture evenly over the top layer of the bake.
9. 9. Drizzle olive oil over the crust and bake in the oven for 15 minutes until golden brown.
10. 10. Let the dish cool slightly before serving, garnished with fresh basil leaves.