Layered Eggplant Dinner Bake Recipe

About this recipe

A hearty and satisfying eggplant casserole layered with rich tomato sauce, melted cheeses, and aromatic oregano. Perfect for a comforting vegetarian dinner.

Ingredients

• 500 g Organically Grown Small Brinjal
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 200 g Brik Oven Pizza Mozzerala Cheese (Freshly Made)

Instructions

1. 1. Peel the eggplant and slice it into 1/8-inch thick rounds.
2. 2. Spread 2 tablespoons of tomato sauce evenly across the bottom of a 2-quart casserole dish.
3. 3. Layer half of the eggplant slices over the sauce, followed by 1 can of tomato sauce, half of the oregano, and half of the mozzarella cheese.
4. 4. Repeat the layers with the remaining eggplant slices, 1 can of tomato sauce, the rest of the oregano, and the remaining mozzarella cheese. Cover the dish with a lid or microwave-safe wrap.
5. 5. Place the casserole in the microwave and cook on high for 14 to 16 minutes, or until the eggplant is tender.
6. 6. Remove the cover, sprinkle the mozzarella cheese evenly over the top, and microwave for an additional 1 to 2 minutes, or until the cheese has melted.
7. 7. Let the casserole rest for a few minutes before serving. Enjoy your warm and cheesy eggplant bake!