Crispy Eggplant Mozzarella Bake Recipe

About this recipe

A hearty and satisfying dinner featuring crispy fried eggplant slices layered with rich tomato sauce, melted mozzarella, and a hint of oregano. Perfect for those seeking a comforting, eggetarian meal.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 400G Sabarot Chia Seeds, 400G
• 227G Paxo Golden Breadcrumbs
• - Ktc Vegetable Oil
• 80G Mill & Mortar Red Wine Salt Flakes, 80G
• - Schwartz Italian Seasoning

Instructions

1. 1. Slice 2 medium eggplants into 1/4-inch thick rounds and set aside.
2. 2. In a shallow bowl, mix 5 tablespoons of chia seeds with 15 tablespoons of water and let it sit for 5 minutes until it thickens. In another bowl, mix 2 cups of bread crumbs with 1 tsp Italian seasoning and a pinch of salt.
3. 3. Dip each eggplant slice into the chia seed mixture, then coat it thoroughly with the seasoned bread crumbs.
4. 4. Heat 1/2 cup of oil in a large frying pan over medium heat. Fry the breaded eggplant slices for about 2 minutes on each side, until golden brown. Drain on paper towels to remove excess oil.
5. 5. Preheat your oven to 375°F (190°C). In a glass baking dish, spread 1 cup of tomato sauce evenly on the bottom.
6. 6. Layer the fried eggplant slices over the sauce, then pour another 1 cup of tomato sauce on top. Sprinkle 1 1/2 cups of grated mozzarella cheese evenly over the dish and finish with a pinch of dried oregano.
7. 7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool for 5 minutes before serving.