Herbed Eggplant Mozzarella Bake Recipe

About this recipe

A hearty and flavorful dinner dish featuring layers of tender eggplant, rich tomato sauce, and gooey mozzarella cheese, perfect for an Eggetarian meal solution.

Ingredients

• 114G Thai Taste Basil Leaves, 114G
• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Sussex Wholefoods Organic Dried Basil
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Ktc Vegetable Oil
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Silver Spoon Granulated Sugar
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Slice 1 large eggplant into 1/4-inch thick rounds and sprinkle both sides with a pinch of salt. Let them sit for 15 minutes to draw out moisture, then pat dry with a paper towel.
3. 3. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Saute 1 cup of chopped onion and 1 minced garlic clove until softened, about 5 minutes.
4. 4. Add 1 can of chopped tomatoes and 1 cup of tomato sauce to the skillet. Stir in 1/2 teaspoon of salt, 1/2 teaspoon of dried basil, 1/2 teaspoon of italian seasoning, and 1 tablespoon of sugar. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
5. 5. In a baking dish, spread a thin layer of the tomato sauce mixture. Arrange a layer of eggplant slices over the sauce, followed by a layer of sliced mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
6. 6. Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.