Halal Eggplant And Tomato Bake Recipe

About this recipe

A hearty and flavorful casserole featuring tender eggplant, juicy tomatoes, and sweet corn, topped with a golden crust of bread crumbs and parmesan cheese. Perfect for a satisfying dinner.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• - CHATCHAWAN Fresh Thai Round Eggplant
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Silver Spoon Granulated Sugar
• 227G Paxo Golden Breadcrumbs
• - Tata Salt

Instructions

1. 1. Peel and slice 1 medium eggplant into rounds. Place the slices in a bowl of salted water and let them soak for 10 minutes to remove bitterness.
2. 2. Drain the eggplant slices and boil them in a pot of water for 10 minutes until tender. Drain and set aside.
3. 3. Preheat the oven to 300°F (150°C). Grease a baking dish with olive oil.
4. 4. In the prepared baking dish, layer the boiled eggplant slices, 1 cup of whole kernel corn, and 4 medium tomatoes sliced into rounds.
5. 5. Sprinkle 1/2 tsp sugar, 1/4 cup bread crumbs, 1 tsp salt, and 1/2 tsp pepper evenly over the layered vegetables.
6. 6. Top the casserole with 2 tbsp grated parmesan cheese.
7. 7. Bake the dish in the preheated oven for 30 minutes until the top is golden and the vegetables are cooked through.
8. 8. Remove from the oven and let cool slightly before serving. Enjoy your halal-friendly eggplant and tomato bake!