Baked Eggplant With Mozzarella And Herbs Recipe

About this recipe

A hearty Northern Italian-inspired dinner featuring tender baked eggplant topped with a flavorful blend of mozzarella, tomato, and herbs. Perfect for solution seekers looking for a satisfying eggetarian meal.

Ingredients

• 2 Medium Aubergine/Eggplant Medium (Pack Of 2)
• 100 G Jumbo Garlic 100g
• 425G Isle Of Wight Tomato Organic Large Vine
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 50G Picard Chopped Flat Parsley
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 50G Pepper Black Ground BWFO
• - Rao'S Homemade Marinara Tomato Sauce
• - Tata Salt
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Halve 4 eggplants lengthwise and score the flesh in a crisscross pattern with a sharp knife.
3. 3. Place the eggplants in a large skillet, add water to half their depth, and bring to a boil. Cover and simmer for 10 to 15 minutes until the eggplants are tender enough to pierce with a fork.
4. 4. Remove the eggplants from the skillet and drain them well.
5. 5. Heat 1 tbsp olive oil in a pan over medium heat. Add 1 minced clove of garlic and sauté until golden and fragrant.
6. 6. Dice 1 large tomato and combine it in a bowl with the sautéed garlic, 1/4 cup shredded mozzarella cheese, 1 tbsp chopped parsley, and 1/8 tsp italian seasoning.
7. 7. Pour 1 cup marinara sauce into a large baking dish, spreading it evenly.
8. 8. Sprinkle the drained eggplants with 1/2 tsp salt and a pinch of black pepper, then place them skin-side down in the marinara sauce.
9. 9. Spoon the tomato and cheese mixture evenly over the eggplants.
10. 10. Bake the dish in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
11. 11. Remove from the oven and let cool slightly before serving.
12. 12. Serve warm as a satisfying dinner option.