Prepared with Quaker Oats


  • 1 large eggplant cut into thick roundels (175 gms)
  • 2 medium size potatoes boiled & sliced (150gms)
  • ¼ cup cheddar cheese
  • 2 tsp olive oil
  • For veg sauce

  • 4 medium sized tomatoes blanched ( 250 gms )
  • 100 gms mushrooms finely chopped
  • 1 tsp minced garlic
  • ¼ cup chopped bell peppers
  • handful of fresh basil leaves
  • ¼ tsp chili flakes (opt)
  • 3 tbsp cumin soup
  • ½ cup water
  • For white sauce
  • 1/3 cup oats
  • 1 ¼ cup milk
  • 35 gms cream cheese
  • Salt & pepper to taste
  • ½ tsp butter


  1. Sprinkle sliced eggplants with salt & set aside for 20 mins .
  2. Pat dry the eggplants and arrange on a greased skillet , cook for 5-8 mins or till tender and browned.
  3. For veg sauce

  4. Peel the blanched tomatoes ,coarsely grind & keep aside .
  5. Heat 1 tsp oil in a pan , add minced garlic and chopped mushrooms and cook till the extra juices evaporate .
  6. Add in tomatoes, chili flakes, salt , pepper and roughly torn basil leaves & cook for 5-6.
  7. Add bell pepper and simmer till the sauce thickens. Keep aside.
  8. For white sauce

  9. Heat butter in a pan and lightly roast Quaker oats for 2 mins , add in milk , salt & pepper & cook till it thickens. Add cream cheese and turn off the flame.
  10. For assembling

  11. Preheat oven to 200C.
  12. Grease the baking dish , place the sliced potatoes at the bottom, top it with some veg sauce and eggplants. Pour the white sauce and repeat the layers.
  13. Finally top with cheese and bake for 22-25 mins or till the top is golden brown.
  14. Rest for 15 mins and serve.

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