Layered Eggplant And Cheese Bake Recipe
Italian cuisine · 1050 calories
About this recipe
A hearty and satisfying dinner option featuring tender eggplant slices layered with rich tomato sauce, gooey mozzarella, and savory Parmesan cheese. Perfect for those seeking a comforting, eggetarian-friendly meal.
Ingredients
- Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
- - Dolls House Miniature Handmade Parmesan Cheese Wheel
- - Bazachi Arla Pro Mozzarella Professional Grated Cheese
- 400G Sabarot Chia Seeds, 400G
- - Petti Delicato Extra Fine Passata
- 227G Paxo Golden Breadcrumbs
- - Ktc Vegetable Oil
Instructions
- 1. Peel the eggplant and cut it into 1/4-inch slices.
- 2. Crack the eggs into a bowl and whisk them until smooth. Place the bread crumbs in a separate shallow dish.
- 3. Dip each eggplant slice into the whisked eggs, ensuring it is fully coated, then press it into the bread crumbs to coat both sides evenly.
- 4. Heat the vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices for 2 to 3 minutes on each side until golden brown. Remove and drain on paper towels.
- 5. Preheat your oven to 375°F (190°C). Spread 1/3 cup of spaghetti sauce over the bottom of a 13 x 9-inch baking dish.
- 6. Arrange half of the fried eggplant slices in the dish. Cover them with half of the remaining spaghetti sauce, followed by half of the shredded mozzarella cheese and grated Parmesan cheese.
- 7. Repeat the layering process with the remaining eggplant slices, spaghetti sauce, mozzarella cheese, and Parmesan cheese.
- 8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- 9. Remove from the oven and let the dish rest for 5 minutes before serving. Enjoy your layered eggplant and cheese bake!