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Dairy
Easy
45 Minutes
Diets 
This delicious eggplant dish is very well presented, and it’s super easy to prepare. It’s definitely a family favorite!
1 large eggplant, sliced into 1/2 inch rounds
2 eggs
2 cups panko bread crumbs, such as Gefen
1/2 cup oil
1 cup mozzarella cheese
2 tablespoons butter
1 small onion, diced
1 cube Gefen Frozen Garlic
1 large tomato, diced
6 ounces Tuscanini Tomato Paste
3/4 cup milk
1 teaspoon salt
1/4 teaspoon onion powder
1/2 teaspoon Gefen Oregano
2 tablespoons sugar
Preheat the oven to 425 degrees Fahrenheit.
Place the eggplant slices on a lined cookie sheet.
In a bowl, whisk the eggs. Brush the egg onto the eggplant rounds, then sprinkle lightly with panko crumbs to cover.
Generously spray the eggplant rounds with cooking spray.
Bake for 10 minutes.
Then turn each slice and repeat for the other side and bake for an additional 10-15 minutes.
Remove from the oven and sprinkle mozzarella cheese on top of the eggplant.
Return to the oven for three to five minutes, or until the cheese is melted.
Sauté onion in butter until soft.
Add garlic and tomatoes, and continue to sauté until the tomatoes are soft. Stir in tomato paste, milk, and spices.
Bring the mixture to a boil for a few minutes and then blend until smooth.
Spoon some sauce onto a plate.
Place an eggplant slice on top of the sauce, then add another spoonful of sauce over the eggplant.
Repeat with three more slices, creating a tower, insert a stick to hold it in place.
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Can I make the sauce a day before and reheat before assembling?
Sure!
Thanks for your response.
I would love to make this for Shabbat. Could it be served room temp or it has to be served right out of the oven?
The best would be right out of the oven so the eggplant stays nice and crispy!
Thx for your quick response