Cheesy Eggplant Casserole

Ingredients list for Cheesy Eggplant Casserole

• 1 cup Parmesan cheese powder
• 250 grams Mozzarella cheese
• 150 grams Cheddar cheese
• 1 large Eggplant / Brinjal
• to taste Salt
• to taste Crushed black peppercorns
• 2 Eggs beaten
• 2 tablespoons Olive oil
• 1 cup Pesto sauce
• 10-12 Cherry tomatoes halved

Method

1. Preheat oven to 180°C.
2. Halve eggplant vertically into medium thick slices. Sprinkle salt and crushed peppercorns and set aside.
3. Add salt and crushed peppercorns to beaten eggs in a bowl and mix.
4. Dip the eggplant slices in the beaten eggs and press on the cheese powder.
5. Heat olive oil in a non-stick pan. Place the eggplant slices and cook till the cheese turns a light brown.
6. Arrange some of these eggplant slices in a casserole and spread some pesto on them. Top with some cherry tomatoes, grate some mozzarella and cheddar cheese over and sprinkle salt and crushed peppercorns on top. Repeat the process twice and lastly grate the remaining mozzarella cheese on top.
7. Place the casserole in the preheated oven and bake for 10-15 minutes.
8. Serve hot.