Vegetarian Eggplant And Mushroom Bake Recipe
Italian cuisine · 800 calories
About this recipe
A hearty vegetarian dinner featuring golden fried eggplant layered with sautéed mushrooms, tomatoes, and a cheesy topping, baked to perfection.
Ingredients
- 500 g Brinjal - Bharta (Bhartachi Vangi)
- 400 g Pastazara Finely Chopped Tomatoes
- 125 g White Shimeji Mushroom (Anabe)
- 100 g Garlic - Single Clove
- 525 g Veeba Herby Tomato Pizza & Pasta Sauce
- 35 g On1Y Grinder Italian Seasoning Flakes
- 5Ltr Vittorio Pomace Olive Oil
- 450 g American Garden Green Pitted Olives
- 80 g Knorr Vegetables Stock Cubes
- 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
- 150 g Spring Onion (Kandychi Path)
- 1 kg Tata Salt (Vacuum Evaporated Iodised)
- 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
Instructions
- 1. Trim the ends of the eggplant and slice into 1/2-inch rounds. Sprinkle slices with salt and pepper, then roll in flour.
- 2. Heat 1/2 cup cooking oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- 4. Add 4 diced tomatoes, 1 cup tomato sauce, 1/2 cup white wine, 1 tablespoon capers, and 1 teaspoon Italian herbs to the skillet. Stir and simmer for 10 minutes until the sauce thickens slightly.
- 5. Preheat the oven to 375°F (190°C). Line the bottom and sides of a 1 1/2-quart casserole dish with the fried eggplant slices.
- 6. Layer the mushroom and tomato mixture over the eggplant. Sprinkle 1/2 lb shredded cheese evenly on top.