Cheesy Eggplant And Tomato Bake Recipe

About this recipe

A hearty and satisfying eggplant bake layered with tomatoes, onions, and cheddar cheese, perfect for a comforting dinner. This eggetarian dish is baked to perfection with a golden, cheesy crust.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cathedral City Mature Cheddar Cheese
• 400G Sabarot Chia Seeds, 400G
• - Ktc Vegetable Oil
• - Tata Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Wash and slice 2 medium eggplants into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat them dry with a paper towel.
3. 3. In a bowl, mix 3 tablespoons of water with 1 tablespoon of chia seeds and let it sit for 10 minutes to thicken. Once thickened, gently fold in the yolks.
4. 4. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Dip each eggplant slice into the chia mixture, ensuring they are well coated, and fry them in the oil until golden brown on both sides. Work in batches if necessary.
5. 5. In a 9 x 13-inch baking dish, layer the fried eggplant slices, 2 sliced tomatoes, 1 thinly sliced onion, and 200 g of shredded cheddar cheese. Repeat the layers 2 to 3 times, finishing with a layer of cheese on top.
6. 6. Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
7. 7. Let the bake cool for 5 minutes before serving. Enjoy your cheesy eggplant and tomato bake!