METHOD TO PREPARE

Prepare the Paneer Mixture:

• In a large bowl, combine the crumbled Nanak Paneer, cream cheese, Nanak Dahi, vegetable seasoning, and chili flakes. Mix well until smooth and set aside.

1. Prepare the Vegetables:

   • Preheat the broiler.

   • Brush the eggplant and zucchini slices with olive oil and sprinkle with vegetable seasoning.

   • Arrange the eggplant slices on a baking sheet and broil until soft, about 4-5 minutes on each side. Flip the slices halfway through.

   • Repeat with the zucchini slices, broiling on both sides until soft and lightly golden.

   • If using, thinly slice the potatoes and set aside.

2. Make the White Sauce:

   • In a saucepan, melt 1 1/2 teaspoons of butter over medium heat.

   • Add the all-purpose flour and cook, whisking constantly for 1-2 minutes to form a roux.

   • Gradually add the milk, whisking continuously to prevent lumps. Add a pinch of ground nutmeg.

   • Bring the mixture to a low boil, whisking constantly, until it thickens into a smooth sauce. Remove from heat and set aside.

3. Assemble the Bake:

   • Preheat your oven to 375°F (190°C).

   • In a long glass baking pan, spread a layer of arrabbiata sauce on the bottom.

   • Sprinkle some shredded Parmesan cheese over the sauce.

   • Begin layering: Add a layer of broiled eggplant, followed by zucchini, a few spoonfuls of the paneer mixture, and optionally, the sliced potatoes.

   • Repeat the layers: add another layer of eggplant, zucchini, potatoes, and the remaining paneer mixture.

   • Pour the prepared white sauce over the layered vegetables and top with more Parmesan cheese.

4. Bake:

   • Bake the dish uncovered at 375°F (190°C) for 25-30 minutes or until the sauce is bubbly and the top is lightly golden brown.

5. Serve:

   • Once done, remove from the oven and let it sit for a few minutes before serving. Enjoy your hot and flavorful layered vegetable and paneer bake!