Eggplant And Mozzarella Dinner Bake Recipe

About this recipe

A hearty and satisfying eggplant bake layered with mozzarella cheese and a rich tomato-egg sauce, perfect for a comforting dinner. Serve with crusty bread and a fresh salad for a complete meal.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 830G Turkish Tomato Paste, 830G
• 50G Pepper Black Ground BWFO
• 1 Kg Tomatoes 1kg
• 400G Sabarot Chia Seeds, 400G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Ktc Vegetable Oil
• - Tata Salt

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Lightly grease a shallow baking pan with a small amount of oil.
3. 3. Slice the eggplant into 1/4-inch thick rounds.
4. 4. Heat 1/2 cup of oil in a skillet over medium heat. Add a layer of eggplant slices and sauté for 3 to 4 minutes on each side until golden brown. Remove and drain on paper towels. Repeat with remaining eggplant slices.
5. 5. In a casserole dish, layer the sautéed eggplant slices and 6 oz of shredded mozzarella cheese alternately, finishing with a layer of cheese on top.
6. 6. In a blender, combine 2 tbsp of chia seeds, 8 oz of canned tomatoes, 1/2 a chopped onion, 1 tbsp of tomato paste, and 1 tbsp of vegetable broth. Blend until smooth.
7. 7. Season the blended mixture with salt and pepper to taste, then pour it evenly over the layered eggplant and cheese in the casserole dish.
8. 8. Arrange thin slices of fresh tomato on top of the casserole.
9. 9. Bake the dish, uncovered, in the preheated oven for 25 minutes, or until the top is bubbly and slightly golden.
10. 10. Remove from the oven and let it cool for a few minutes before serving. Pair with French bread and a crisp salad for a complete meal.