Baked Eggplant And Mozzarella Medley Recipe

About this recipe

A hearty and flavorful baked dish featuring tender eggplant, vibrant green peppers, and melted mozzarella cheese, perfect for a satisfying dinner. This vegetarian recipe is ideal for those seeking a simple yet delicious solution.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Filippo Berio Garlic Flavoured Olive Oil

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Slice 1 medium eggplant into thin rounds and arrange them evenly on the bottom of a baking dish.
3. 3. Pour 1 can of diced tomatoes over the eggplant slices, spreading them out to cover the eggplant.
4. 4. Slice 1 onion and 1 green pepper into thin strips, then layer them on top of the tomatoes.
5. 5. Sprinkle 200 g of shredded mozzarella cheese evenly over the vegetables.
6. 6. Drizzle 2 tablespoons of olive oil over the cheese and vegetables.
7. 7. Bake the dish in the preheated oven for 40 minutes, or until the cheese is melted and golden brown.
8. 8. Remove from the oven and let cool for 5 minutes before serving.