Baked Eggplant And Tomato Casserole Recipe

About this recipe

A hearty and flavorful dinner casserole featuring layers of tender eggplant, juicy tomatoes, and melted cheese, perfect for an eggetarian meal solution.

Ingredients

• 500 g Organically Grown Small Brinjal
• 100 g Mother Dairy Salted Butter
• 100 g Sambar Onion Peeled
• 400 g Pastazara Finely Chopped Tomatoes
• 50 g The Select Aisle Bread Crumbs
• 200 g Mooz Pizza Mozzarella Cheese Block
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Peel the eggplant and slice it into 1/2-inch thick rounds. Dice the slices to make approximately 5 cups.
3. 3. Heat 3 tablespoons of butter in a skillet over medium heat. Add the diced eggplant and sauté for 5 minutes until slightly softened.
4. 4. In a casserole dish, layer the sautéed eggplant, sliced onions, and diced tomatoes. Sprinkle mozzarella cheese over each layer, reserving 1/4 cup of mozzarella cheese for the topping. Season each layer with salt and pepper.
5. 5. In a small bowl, mix the bread crumbs with the remaining 1/4 cup of mozzarella cheese. Sprinkle this mixture evenly over the top of the casserole. Dot the surface with the remaining 3 tablespoons of butter.
6. 6. Bake the casserole in the preheated oven for 35 to 40 minutes, or until the vegetables are tender and the top is golden brown.
7. 7. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your delicious baked eggplant and tomato casserole!