Baked Eggplant Dinner Sandwiches Recipe
Fusion cuisine · 800 calories
About this recipe
A delightful baked eggplant sandwich recipe perfect for dinner. This Eggetarian dish combines crispy eggplant slices with a rich tomato sauce, all served on a soft roll.
Ingredients
- 500 g Organically Grown Small Brinjal
- 6 pcs Licious Brown Eggs
- 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
- 50 g The Select Aisle Bread Crumbs
- 200 g Hommade Tomato Puree
- 100 g The Baker'S Dozen Zero Maida Pita Bread, Whole Wheat
Instructions
- 1. Peel the eggplant and cut it into 1/8-inch slices. Sprinkle with a pinch of salt and let it sit for 15 minutes to release excess moisture, then pat dry with a paper towel.
- 2. Beat 2 eggs in a shallow bowl. Dip each eggplant slice into the beaten eggs, ensuring both sides are coated.
- 3. Heat 2 tablespoons of oil in a skillet over medium heat. Fry the eggplant slices for 1-2 minutes on each side until lightly browned. Remove and set aside.
- 4. Dip the fried eggplant slices back into the beaten eggs, then coat them with 1 cup of bread crumbs. Fry them again in the skillet for 1-2 minutes on each side until golden brown.
- 5. Preheat your oven to 350°F (175°C). In a casserole dish, spread a thin layer of tomato puree. Add a layer of the prepared eggplant slices, then repeat the layers until all the eggplant and sauce are used, finishing with a layer of sauce on top.
- 6. Cover the casserole dish with foil and bake for 1 hour. Remove from the oven and let it cool slightly.
- 7. Serve the baked eggplant with 3-4 slices on pita bread for a hearty dinner.