Eggplant Mille Feuille - Luminarc Vitro

Eggplant Mille Feuille - Luminarc Vitro

Ready in: 35 mins| Serving: 4


  • 50 ml. oil
  • 1 cup onion (chopped)
  • ¼ cup garlic (chopped)
  • 3 cups tomato juice
  • Salt (to taste)
  • Pepper (to taste)
  • 8 Eggplants (sliced lengthways)
  • Mozzarella cheese (shredded)
  • Fresh parsley


  1. Heat oil in a medium sized pan. Add onion, garlic and mix well. Pour tomato juice on top, add salt and pepper to taste and mix, Let the mixture simmer
  2. Take the mixture off from the flame. Now in a baking pan, pour some tomato juice at the bottom, add sliced eggplants and layer with some more tomato juice mixture. Now add another layer of eggplants and tomato juice mix. Sprinkle parsley on top along with shredded mozzarella cheese
  3. Repeat the same procedure again. Add a layer of sliced eggplants, tomato juice mix and parsley. Finish off with a good layer of mozzarella cheese
  4. Preheat the oven at 200 degrees and bake for about 30 to 40 minutes until the eggplant is cooked and soft and cheese has melted
  5. Serve immediately

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    • Fahad Shariff
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