Cheesy Eggplant Bake Recipe

About this recipe

A hearty and flavorful eggplant casserole, perfect for dinner. This Eggetarian dish combines tender eggplant, tangy tomatoes, and melted cheddar cheese, topped with golden breadcrumbs for a satisfying crunch.

Ingredients

• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 100 g Sambar Onion Peeled
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 1 pack (1 kg) Amul Diced Cheddar
• 50 g The Select Aisle Bread Crumbs
• 6 pcs Licious Brown Eggs
• 500 g Dairy Craft Unsalted White Butter
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Peel 500 g of eggplant and cut it into small pieces.
2. 2. In a pot, combine the chopped eggplant and 1 diced onion. Boil them in salted water until tender, about 10 minutes.
3. 3. Drain the boiled eggplant and onion, then mash them together in the pot.
4. 4. Add 1 chopped tomato, 1 cup shredded cheddar cheese, and 1/3 cup bread crumbs to the mashed mixture. Stir well to combine.
5. 5. Heat the mixture over medium heat and stir in 2 beaten eggs. Cook until the eggs are fully incorporated and set, about 3-4 minutes.
6. 6. Transfer the mixture to a greased 2-quart baking dish and spread it evenly.
7. 7. In a small bowl, mix 1/4 cup melted butter with 1 cup bread crumbs. Spread this mixture evenly over the top of the casserole.
8. 8. Bake the casserole in a preheated oven at 350°F (175°C) for about 1 hour, or until the top is golden brown.
9. 9. Remove from the oven and let it cool slightly before serving.