Baked Eggplant And Zucchini Casserole Recipe

About this recipe

A hearty and flavorful Jain-friendly casserole featuring layers of eggplant and zucchini, topped with a crunchy cornflake crust and a creamy mushroom sauce. Perfect for a satisfying dinner.

Ingredients

• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 250 g Zucchini Green
• 800 g Bagrry'S Corn Flakes Plus Original & Healthier (With Fibre Power)
• 400 Ml Chaokoh Coconut Cream
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 200 g Grand Masala Handmade Garam Masala

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Steam 300 g of sliced eggplant and 300 g of sliced zucchini until tender, about 5-7 minutes.
3. 3. In a casserole dish, spread the steamed eggplant and zucchini evenly. Sprinkle with 1/2 tsp of black pepper and a pinch of garam masala for added flavor.
4. 4. Sprinkle 1 cup of crumbled cornflakes evenly over the vegetables.
5. 5. Add 1 cup of grated cheese on top of the cornflakes.
6. 6. Spread 1 can (about 300 ml) of undiluted coconut cream evenly over the cheese layer.
7. 7. Bake the casserole in the preheated oven for 30 minutes, or until the top is golden and bubbly.
8. 8. Remove from the oven and let it cool for 5 minutes before serving.