Baked Eggplant With Mozzarella And Parmesan Recipe

About this recipe

This high-protein vegetarian dish features layers of golden-brown eggplant, rich tomato sauce, and melted cheeses. Perfect for a satisfying dinner solution.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 12 Per Pack Daylesford Organic Mixed Weight Eggs
• - 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
• - Cathedral City Mature Cheddar Cheese
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 100G Terre Exotique Winemaker'S Salt, 100G
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a shallow dish, mix 1/2 cup of flour and 1 teaspoon of salt.
3. 3. Slice the eggplant into 1/4-inch thick rounds. Dip each slice into 1 beaten egg, then coat it in the flour mixture.
4. 4. Heat 1/2 cup of olive oil in a skillet over medium heat. Fry the coated eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
5. 5. In an 8 x 8-inch glass baking dish, arrange a single layer of fried eggplant slices. Sprinkle with 3 tablespoons of grated Parmesan cheese, pour 1/2 cup of tomato sauce over the layer, and top with 6 ounces of shredded cheddar cheese.
6. 6. Repeat the layering process with the remaining eggplant, Parmesan cheese, tomato sauce, and cheddar cheese.
7. 7. Bake in the preheated oven for 15-20 minutes, or until the cheese is fully melted and bubbly.
8. 8. Remove from the oven and let it cool for a few minutes before serving. Enjoy your hearty and delicious baked eggplant dish!