Ingredients:

For the Bake:
3 large eggs
1 tbsp mayonnaise
Sea salt, to taste

Ground black pepper, to taste
2 medium eggplants (approx. 600g)
Olive oil, for brushing

180g (1 1/2 cups) mozzarella cheese, shredded
6–8 cherry tomatoes, halved
Oregano, to taste

Fresh basil leaves, for garnish
200g (about 4 cups) white bread, cubed
1/2 cup breadcrumbs

2 cloves garlic, minced
150g (1 1/4 cups) Tilsiter cheese, shredded

For the Ranch Sauce:
2 tbsp sour cream
2 tbsp mayonnaise
2 tbsp fresh spring onions, finely chopped

Sea salt, to taste
2 cloves garlic, minced
A bunch of dill, finely chopped

1/2 tsp ground black pepper
Directions:

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Eggplant:
Slice the eggplants into 1/2-inch thick rounds.

Brush both sides with olive oil and season with sea salt and ground black pepper.

Place the slices on a baking sheet and bake for 15-20 minutes, until tender and lightly browned.
Prepare the Bread Cubes:
Toss cubed white bread with olive oil, minced garlic, and a pinch of sea salt.

Spread the bread cubes on a baking sheet and toast for about 10 minutes, until golden and crisp.
Assemble the Bake:
In a large bowl, whisk together eggs and mayonnaise. Season with sea salt and black pepper.

Grease a baking dish and layer roasted eggplant slices at the bottom.

Sprinkle shredded mozzarella evenly over the eggplant.
Top with cherry tomato halves, sprinkle oregano, and add fresh basil leaves.

Add toasted bread cubes, then sprinkle shredded Tilsiter cheese on top.

Bake:
Pour the egg mixture evenly over the assembled dish.

Sprinkle breadcrumbs on top for a crispy finish.
Bake for 20-25 minutes, until cheese is melted and bubbly, and the top is golden brown.
See also Classic Nougat Recipe

Prepare the Ranch Sauce:
In a small bowl, mix sour cream, mayonnaise, spring onions, minced garlic, dill, sea salt, and black pepper. Combine thoroughly.

Serve:
Allow the bake to cool slightly before serving.

Drizzle ranch sauce over the bake or serve it on the side.
Garnish with basil leaves and extra cherry tomato halves if desired.