#bakedeggplant

A delightful twist on the classic grilled cheese sandwich, this recipe features crispy baked eggplant slices coated in Parmesan breadcrumbs, layered with gooey mozzarella cheese, and topped with a flavorful chili tomato jam.

Ingredients: 1 medium eggplant, sliced into rounds. 1 cup breadcrumbs. 1 cup grated Parmesan cheese. 4 slices of bread. 4 slices of mozzarella cheese. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon chili flakes. Salt and pepper to taste. Butter for grilling.

Instructions: Get the oven ready by heating it up to 400F 200C. Grate Parmesan cheese and put breadcrumbs in a bowl. Spread the breadcrumb mixture over the eggplant slices and gently press them together to stick. Put eggplant slices that have been coated on a baking sheet that has been lined with parchment paper. Bake for 15 to 20 minutes, or until the eggplant is golden brown and crispy. Put olive oil in a saucepan and heat it over medium-low heat. Add the chili flakes and minced garlic. Saut for one to two minutes, until the garlic smells good. Put in the cherry tomatoes and cook them until they soften and their juices come out. With the back of a spoon, mash them a bit. Add pepper and salt to taste. Keep cooking for another 10 to 15 minutes, or until the mixture gets thick enough to spread like jam. On one side of each piece of bread, spread chili tomato jam. Stack slices of baked eggplant, mozzarella cheese, and more mozzarella cheese on top of the eggplant slices. Melt the butter in a pan over medium heat. For about three to four minutes on each side, grill the sandwiches until the bread is golden brown and the cheese melts. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes