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Eggplant Bake is a baked eggplant or brinjal recipe which is low in fat and calories. Pair the eggplant bake dish with hot soup and a green salad for a perfect healthy meal.
- Set the oven temparature to 250 degrees and turn it on.
- Wash the eggplant and peel it.
- Slice it into 1/4 inch thick slices.
- Brush the slices with olive oil on both sides,sprinkle a pinch of salt on each slice, arrange the slices on a cookie sheet,and bake for 5-6 minutes on one side, and 5- 6 minutes on the other side, just so that the slices are wilted and soft.
- While the eggplant slices are in the oven, heat 1 tablespoon olive oil, and saute the sliced onion. To it, add the julienned carrots and capsicum, and a pinch of salt,stir fry for 3-4 minutes till the veggies are half cooked and remove from fire and set aside.
- Check the eggplant slices in the oven.
- When they are wilted, remove them and set the oven temparature to 350 degrees, again turn it on.
- In another pan, boil the milk.
- When it starts boiling, add the grated mozzarella cheese, and a pinch of salt and pepper.
- Stir it well, and melt all the cheese really well. This is the cheese sauce.
- Set it aside.
- Line the bottom of a baking casserole with breadcrumbs, and arrange 3-4 eggplant slices.
- Add a layer of saute-ed veggies on top of the eggplant slices, and pour some of the cheese sauce on top.
- Add a layer of breadcrumbs, and repeat layering till all the eggplants , saute-ed veggies, and the cheese sauce gets over.
- Shake the casserole gently a few times so that the cheese sauce gets into all the nooks and corners of the veggie layers inside.
- Top the casserole with a final layer of breadcrumbs, flatten the surface,add a layer of butter on top, and bake on the 350 degree oven for 20-30 minutes.
- By now, your kitchen would have been filled with the yummy smell of butter and cheese.
This recipe was contributed by v_saj on 05 Nov 2016
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