Baked Eggplant Mozzarella Delight Recipe

About this recipe

A hearty and flavorful baked eggplant dish layered with rich tomato sauce, melted mozzarella, and Parmesan cheese. Perfect for a satisfying Eggetarian dinner.

Ingredients

• Pack Tray Of 30 Medium Free Range Eggs
• 314 ml Aubergine Slice La Contadina 314 Ml
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - 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
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 100G Terre Exotique Winemaker'S Salt, 100G
• 1 L Ktc Sunflower Oil

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a shallow dish, mix 1/2 cup flour and 1 teaspoon salt.
3. 3. Beat 1 egg in a separate bowl. Dip the eggplant slices into the egg, then coat them in the flour mixture.
4. 4. Heat 1/2 cup sunflower oil in a skillet over medium heat. Fry the coated eggplant slices until golden brown on both sides, then drain them on paper towels.
5. 5. In an 8 x 8-inch glass baking dish, arrange a layer of fried eggplant slices. Sprinkle 3 tablespoons of Parmesan cheese over the eggplant, then spread 1/2 cup tomato sauce and 3 ounces of shredded mozzarella cheese on top.
6. 6. Repeat the layering process with the remaining eggplant, Parmesan cheese, tomato sauce, and mozzarella cheese.
7. 7. Bake the dish in the preheated oven for 15 to 20 minutes, or until the cheese is completely melted and bubbly.
8. 8. Remove from the oven and let it cool for a few minutes before serving. Enjoy your baked eggplant mozzarella delight!