Baked Eggplant Parmesan Delight Recipe

About this recipe

A hearty and satisfying dinner featuring crispy baked eggplant layered with rich tomato sauce and two types of cheese, perfect for an eggetarian meal.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 200 g Old Hill Parmesan Cheese
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 1 Kg Red Lotus Special Flour
• 100 g Zoff Garlic Powder

Instructions

1. 1. Preheat your oven to 325°F (165°C).
2. 2. In a shallow bowl, mix 1/3 cup of flour with 1/4 teaspoon of garlic powder.
3. 3. Slice 1 medium eggplant into 1/2-inch thick rounds. Coat each slice in the flour mixture, ensuring an even layer.
4. 4. Heat a skillet over medium heat with a drizzle of olive oil. Cook the coated eggplant slices in batches, turning once, until golden brown on both sides, about 3-4 minutes per side.
5. 5. In an ungreased 13.5 x 9 x 2-inch baking dish, spread half of the 1 cup of tomato sauce evenly across the bottom.
6. 6. Arrange the cooked eggplant slices over the tomato sauce in a single layer.
7. 7. Sprinkle 1/3 cup of grated Parmesan cheese evenly over the eggplant.
8. 8. Pour the remaining tomato sauce over the Parmesan layer, spreading it evenly.
9. 9. Sprinkle 1/2 teaspoon of dried oregano and 2 cups of shredded mozzarella cheese over the top.
10. 10. Bake the dish, uncovered, in the preheated oven until hot and bubbly, about 25 minutes.
11. 11. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your baked eggplant parmesan delight!