Baked Eggplant With Mozzarella And Mushrooms Recipe

About this recipe

This high-protein vegetarian dinner features tender baked eggplant layered with a savory mushroom and green onion sauce, creamy cottage cheese, and melted mozzarella. Perfect for solution seekers looking for a wholesome and satisfying meal.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• - Cooks & Co Sliced Mushrooms
• - Mantova Extra Virgin Olive Oil Spray
• - Longley Farm Cottage Cheese
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Petti Delicato Extra Fine Passata
• 1 Bunch Spring Onions 1 Bunch
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. In a large saucepan over low heat, cook 1/2 cup chopped green onions and 1/2 cup sliced mushrooms in 1/4 cup vegetable broth until tender, about 5 minutes.
3. 3. Add 2 cups of passata to the saucepan, bring to a boil, then reduce heat and simmer for 20 minutes.
4. 4. Meanwhile, sprinkle 1/2 teaspoon of salt over 1 medium eggplant sliced into 1/4-inch rounds. Let sit for 10 minutes, then pat dry with a paper towel.
5. 5. Lightly grease a baking dish with 1 teaspoon of olive oil. Arrange a layer of eggplant slices in the dish, then spread a layer of the mushroom and green onion sauce over the eggplant.
6. 6. Spread 1 cup of cottage cheese evenly over the sauce, then sprinkle 1 cup of shredded mozzarella cheese on top.
7. 7. Repeat the layering process if needed, finishing with a layer of mozzarella cheese on top.
8. 8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Let cool for 5 minutes before serving.