Layered Baked Eggplant With Cheese Recipe

About this recipe

A hearty and satisfying baked eggplant dish layered with rich tomato sauce, seasoned breadcrumbs, and a blend of cheeses. Perfect for a comforting dinner solution.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• Pack Tray Of 30 Medium Free Range Eggs
• - Filippo Berio Garlic Flavoured Olive Oil
• 350G Heinz Tomato & Chilli Pasta Sauce
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Parmesan Cheese | The Artisan Smokehouse
• 150G Saitaku Panko Breadcrumbs
• - Schwartz Italian Seasoning

Instructions

1. 1. Wash the eggplant thoroughly and peel off the skin. Slice the eggplant into 1/2-inch thick rounds.
2. 2. In a shallow bowl, beat 1 egg with 2 tablespoons of vegetable broth until well combined.
3. 3. Dip each eggplant slice into the egg mixture, ensuring it is fully coated, then press it into 1/2 cup of panko breadcrumbs to coat evenly.
4. 4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Saute the breaded eggplant slices in batches until golden brown and tender, about 3-4 minutes per side.
5. 5. Preheat your oven to 375°F (190°C). In a casserole dish, layer the cooked eggplant slices, 1 cup of spaghetti sauce, 1/2 teaspoon of Italian seasoning, 1/2 cup of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
6. 6. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 30-40 minutes, until the cheese is melted and bubbly.
7. 7. Remove from the oven and let it rest for 5 minutes before serving. Optionally, serve with cooked pasta for a complete meal.