Cheesy Eggplant Dinner Bake Recipe

About this recipe

This hearty and flavorful eggplant casserole is perfect for dinner. Packed with tender eggplant, golden onions, and a cheesy breadcrumb topping, it's an ideal choice for an eggetarian meal.

Ingredients

• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 100 g Sambar Onion Peeled
• 125 g Mooz Butter Garlic & Herbes
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 100 g Milky Mist Cooking Unsalted Butter
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
• 75 g On1Y Whole Black Pepper
• 1 kg Nutty Yogi Oats Flour (Gluten Free)

Instructions

1. 1. Peel the eggplant and cut it into 1-inch cubes.
2. 2. Boil the eggplant cubes in salted water until just tender, about 5-7 minutes. Drain and let cool.
3. 3. In a small pan, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
4. 4. In a mixing bowl, combine the cooked eggplant, sautéed onions, 1 beaten egg, 1/2 cup milk, 1/2 cup oats flour, and a pinch of salt and pepper. Mix well.
5. 5. Preheat the oven to 375°F (190°C). Grease a baking dish with a little butter and pour the eggplant mixture into it.
6. 6. In a small bowl, mix 1/2 cup oats flour with 1 tablespoon melted butter. Sprinkle this mixture evenly over the casserole.
7. 7. Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
8. 8. Remove from the oven and let it cool for a few minutes before serving. Enjoy your cheesy eggplant dinner bake!