Herbed Eggplant And Vegetable Parmesan Recipe

About this recipe

A hearty and flavorful dinner dish featuring sautéed eggplant, a medley of vegetables, and a rich tomato sauce, topped with melted mozzarella and parmesan cheese. Perfect for an eggetarian meal solution.

Ingredients

• - Oregano 100g
• - Thyme Bunched Herb
• 30G Mill & Mortar Organic Rosemary, 30G
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 100 G Jumbo Garlic 100g
• - 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
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. Heat a large skillet over medium heat and add 1/4 cup olive oil. Add 1 medium eggplant, diced, and sauté until golden brown and soft, about 8-10 minutes. Remove and set aside.
2. 2. In the same skillet, add 1/2 onion, finely chopped, 1 green pepper, diced, and 1 carrot, grated. Sauté for 5 minutes until softened.
3. 3. Add 2 cloves of minced garlic, 1/4 teaspoon oregano, 1/4 teaspoon thyme, and 1/4 teaspoon rosemary to the skillet. Stir for 1 minute until fragrant.
4. 4. Stir in chopped tomatoes and 1 cup of tomato sauce. Simmer the mixture for 15 minutes, stirring occasionally.
5. 5. Preheat your oven to 375°F (190°C). In a baking dish, layer the sautéed eggplant, the vegetable-tomato mixture, and 1/2 lb shredded mozzarella cheese. Repeat the layers if needed.
6. 6. Sprinkle 1/4 cup grated parmesan cheese evenly on top. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let cool for 5 minutes before serving. Enjoy your Herbed Eggplant and Vegetable Parmesan!