Cheesy Eggplant Dinner Stacks Recipe

About this recipe

A hearty and satisfying eggetarian dish featuring layers of roasted eggplant, savory tomato sauce, and melted cheddar cheese. Perfect for a quick and delicious dinner solution.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 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
• Pack Tray Of 30 Medium Free Range Eggs
• - Tata Salt

Instructions

1. 1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2. Slice 1 medium eggplant into 3/8-inch thick rounds and sprinkle both sides with 1 tsp salt. Let sit for 10 minutes, then pat dry with paper towels.
3. 3. Brush both sides of the eggplant slices with 6 tbsp salad oil and arrange them on the prepared baking sheet. Roast in the oven for 20 minutes, flipping halfway through, until tender and lightly browned.
4. 4. While the eggplant is roasting, finely chop 1/4 cup onion and sauté it in 1 tbsp salad oil over medium heat until translucent, about 5 minutes. Add 1 cup tomato sauce and simmer for 5 minutes, stirring occasionally.
5. 5. Grate 1/4 lb cheddar cheese and set aside. In a small bowl, beat 1 egg until smooth.
6. 6. Once the eggplant is roasted, layer each slice with a spoonful of the tomato-onion sauce, a drizzle of beaten egg, and a sprinkle of grated cheddar cheese.
7. 7. Return the stacked eggplant slices to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. 8. Serve the cheesy eggplant stacks warm, garnished with fresh herbs if desired.