Eggplant Parmesan With Mozzarella Recipe

About this recipe

A hearty and flavorful vegetarian dinner featuring breaded and pan-fried eggplant slices topped with melted mozzarella and a rich tomato sauce. Perfect for a comforting evening meal.

Ingredients

• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 50 g The Select Aisle Bread Crumbs
• 100 g Old Hill Parmesan Cheese
• 100 g Milky Mist Cooking Unsalted Butter
• 200 g Mooz Pizza Mozzarella Cheese Block
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 Combo True Elements Raw Chia Seeds & Basil Seeds Raw
• 200 g Hommade Tomato Puree
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Preheat your stovetop to medium heat.
2. 2. In a shallow bowl, mix 1/2 cup bread crumbs, 1/2 cup grated Parmesan cheese, 3/4 tsp salt, and 3/4 tsp paprika.
3. 3. Slice 500 g eggplant into 1 cm thick rounds. Dip each slice into 2 tbsp chia seeds mixed with 6 tbsp water, then coat it thoroughly in the bread crumb mixture.
4. 4. Heat 3 tbsp butter in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
5. 5. In a saucepan, combine 1 package of tomato puree with 1 cup of tomato sauce. Heat gently, stirring occasionally. If the sauce is too thick, add a little water to reach your desired consistency.
6. 6. Arrange the fried eggplant slices in a single layer in a large skillet or oven-safe dish. Top each slice with a thin slice of mozzarella cheese.
7. 7. Pour the warmed tomato sauce mixture evenly over the eggplant slices. Cover and simmer on low heat for about 20 minutes, or until the cheese is melted and the dish is heated through.
8. 8. Serve hot as a main dish, optionally with a side of pasta or crusty bread.