Cheesy Eggplant Protein Stacks Recipe

About this recipe

A high-protein vegetarian dinner featuring layers of roasted eggplant, savory tomato sauce, and melted cheddar cheese. Perfect for those seeking a satisfying and nutritious meal.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 30G & 80 Ml Ladolea Set Of 2 Greek Fleur De Sel Sea Salt & Extra Virgin Olive Oil, 30G & 80Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Cathedral City Mature Cheddar Cheese
• - Tata Salt

Instructions

1. 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2. Slice 1 large eggplant into 3/8-inch thick rounds and brush both sides with 4 tbsp salad oil. Arrange the slices on the prepared baking sheet, sprinkle with 1 tsp salt, and roast for 20 minutes, flipping halfway through.
3. 3. While the eggplant is roasting, finely dice 1/4 cup onion and sauté it in 2 tbsp salad oil over medium heat until softened, about 5 minutes.
4. 4. Add 1 cup tomato sauce to the sautéed onion and simmer for 5 minutes to combine the flavors.
5. 5. Remove the roasted eggplant from the oven and layer the slices in a baking dish. Start with a layer of eggplant, followed by a spoonful of the tomato-onion sauce, and a sprinkle of 1/4 lb shredded cheddar cheese. Repeat until all ingredients are used, finishing with a layer of cheese on top.
6. 6. Bake the assembled stacks in the oven at 400°F (200°C) for 10-15 minutes, or until the cheese is melted and bubbly.
7. 7. Serve the cheesy eggplant stacks hot, garnished with fresh herbs if desired.