Savory Eggplant And Cheese Bake Recipe

About this recipe

A hearty dinner dish featuring tender eggplant, creamy cheese, and aromatic sage, perfect for those seeking a satisfying vegetarian meal.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• - Tropical Sun Evaporated Milk
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 200G All Things Butter Unsalted Butter
• - Forest Whole Foods Ltd Organic Dried Sage
• 1 Block Greek Feta Cheese 900g
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Peel the eggplant and slice it into 1/2-inch thick rounds.
2. 2. Soak the eggplant slices in salted water in the refrigerator for 30 minutes to remove bitterness.
3. 3. In a bowl, combine 1/2 cup panko breadcrumbs with 1/4 cup evaporated milk and 1/4 cup whole milk. Let the mixture sit for 10 minutes to soften.
4. 4. Preheat the oven to 375°F (190°C). Grease a baking dish with 1/2 stick of melted butter.
5. 5. Arrange the soaked eggplant slices in the baking dish. Sprinkle 1/4 teaspoon of sage and 1/4 teaspoon of salt evenly over the eggplant.
6. 6. Pour the panko breadcrumb mixture over the eggplant slices, spreading it evenly. Top with 2 ounces of crumbled feta cheese.
7. 7. Bake in the preheated oven for 25-30 minutes, or until the feta cheese is melted and golden brown.
8. 8. Remove from the oven and let cool for 5 minutes before serving.