Cheesy Baked Eggplant Delight Recipe

About this recipe

A hearty and satisfying eggplant casserole featuring layers of melted cheese, breadcrumbs, and a touch of tomato. Perfect for a comforting dinner that’s both vegetarian and eggetarian-friendly.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 125G Daylesford Organic Brandy Butter
• Pack Tray Of 30 Medium Free Range Eggs
• - Cathedral City Mature Cheddar Cheese
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 250G Granoro Breadcrumbs, 250G

Instructions

1. 1. Peel the eggplant and cut it into 1-inch cubes.
2. 2. Cook the eggplant cubes in boiling salted water for 5 minutes, then drain thoroughly.
3. 3. In a large mixing bowl, combine the cooked eggplant, 1 cup of grated cheese, and 2 tablespoons of melted butter. Mix gently until the cheese begins to melt.
4. 4. Beat 1 egg in a separate bowl and add it to the eggplant mixture along with 1 cup of breadcrumbs, 1 cup of diced tomatoes, and 2 tablespoons of finely chopped onion. Mix until well combined.
5. 5. Transfer the mixture into a greased baking dish, spreading it out evenly.
6. 6. Sprinkle the remaining 1/2 cup of grated cheese over the top of the casserole.
7. 7. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the top is golden and bubbly.
8. 8. Remove from the oven and let it cool slightly before serving.