Baked Eggplant Mozzarella Casserole Recipe

About this recipe

A hearty and satisfying dinner featuring layers of tender eggplant, rich tomato sauce, and gooey mozzarella cheese, perfect for an eggetarian solution seeker.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• - Filippo Berio Garlic Flavoured Olive Oil
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Dolls House Miniature Handmade Parmesan Cheese Wheel

Instructions

1. 1. Wash and slice 500 g of eggplant into 1/2-inch thick rounds.
2. 2. Sprinkle the slices with salt and let them drain on a paper towel for 20 minutes to remove excess moisture.
3. 3. Heat 2 tbsp olive oil in a skillet over medium heat and sauté the eggplant slices until slightly browned on both sides, about 3-4 minutes per side.
4. 4. Arrange the sautéed eggplant slices in a single layer on the bottom of a 9 x 13-inch glass baking dish.
5. 5. Sprinkle 1 1/2 cups of shredded mozzarella cheese evenly over the eggplant layer.
6. 6. Beat 4 eggs in a bowl and pour them evenly over the eggplant and cheese mixture.
7. 7. Pour 2 cups of stewed tomatoes over the eggplant and eggs, spreading it out evenly.
8. 8. Sprinkle 1/2 cup of grated Parmesan cheese and an additional 1/2 cup of shredded mozzarella cheese on top.
9. 9. Bake the casserole in a preheated oven at 350°F (175°C) for 45 minutes, until the cheese is melted and bubbly. Serve hot.