High-Protein Eggplant Bake Recipe

About this recipe

This hearty and protein-packed eggplant bake is perfect for dinner. Layers of tender eggplant, rich tomato sauce, and a blend of cheeses make this a satisfying vegetarian dish.

Ingredients

• 500 g Organically Grown Small Brinjal
• 6 pcs Licious Brown Eggs
• 50 g The Select Aisle Bread Crumbs
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 200 g Old Hill Parmesan Cheese
• 200 g Hommade Tomato Puree
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Peel and cut the eggplant into 1/4-inch slices.
3. 3. Crack 2 eggs into a bowl and whisk them until smooth. Place 1 1/4 cups of tomato puree in a separate shallow dish.
4. 4. Dip each eggplant slice into the whisked eggs, then coat it evenly with tomato puree.
5. 5. Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Cook the breaded eggplant slices for 2 to 3 minutes on each side until golden brown. Drain on paper towels.
6. 6. Spread 1/3 cup of tomato puree over the bottom of a 13 x 9-inch baking dish. Arrange half of the cooked eggplant slices in the dish.
7. 7. Cover the eggplant with half of the remaining tomato puree, 1 cup of shredded mozzarella cheese, and 1/3 cup of grated Parmesan cheese.
8. 8. Repeat the layers with the remaining eggplant slices, tomato puree, mozzarella cheese, and Parmesan cheese.
9. 9. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
10. 10. Let the dish cool for 5 minutes before serving. Enjoy your high-protein eggplant bake!