Baked Eggplant Stacks With Basil And Tomato Recipe

About this recipe

A delightful baked eggplant dish layered with cheese, fresh basil, and seasoned tomatoes, perfect for a satisfying eggetarian dinner.

Ingredients

• 14 g On1Y Basil Leaves
• 6 pcs Licious Brown Eggs
• 400 g Pastazara Finely Chopped Tomatoes
• 50 g On1Y Black Peppercorns With Grinder
• 200 g Mooz Pizza Mozzarella Cheese Block
• 500 g Whole Farm Premium Maida/Refined Wheat Flour
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 1 pack (500 g) Naga Maida
• 50 g Black Pepper

Instructions

1. 1. Preheat the oven to 450°F (230°C).
2. 2. Replace the eggplant slices with small rounds of mozzarella cheese. Arrange the cheese rounds on a baking sheet and bake for 5-7 minutes, or until they are light golden brown.
3. 3. While the cheese rounds are baking, prepare the dredging station. Place 1 cup of all-purpose flour in one shallow dish and beat 2 eggs in another shallow dish.
4. 4. Once the cheese rounds are cool enough to handle, create sandwiches by placing a small spoonful of chopped tomatoes between two cheese rounds.
5. 5. Dredge each sandwich in the flour, ensuring an even coating, and then dip it into the beaten eggs.
6. 6. Heat 1 cup of canola oil in a large skillet over medium-high heat until shimmering. Fry the cheese sandwiches in batches until golden brown on both sides, about 2-3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
7. 7. Arrange the fried cheese sandwiches in a ceramic baking dish. Sprinkle 12 dried basil leaves evenly over the sandwiches.
8. 8. In a bowl, season 2 cups of diced fresh tomatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Spoon the seasoned tomatoes over the cheese sandwiches.
9. 9. Sprinkle 1/2 cup of diced Mooz Pizza Mozzarella cheese over the top of the sandwiches.
10. 10. Bake the dish in the preheated oven for 17-20 minutes, or until the cheese is melted and bubbly. Serve warm.