Brinjal, tomato and parmesan cheese bake
This bake is your love letter to your family
- 4 brinjals
- 120 g flour, for dusting
- sunflower oil for frying
- 45 ml olive oil
- 1 clove garlic, peeled and sliced
- 2 cans diced tomatoes
- 250 ml water
- fresh basil leaves
- salt and freshly ground black pepper
- 150 g mozzarella cheese, finely diced
- 3 eggs, beaten
- 100 g grated Parmesan cheese
Cut the brinjals into 5mm thick slices.
Arrange the slices on a tray and sprinkle salt in between the layers. Leave for about 30 minutes.
Rinse under running water and pat dry on a kitchen towel.
Place a cup of flour in a bowl and use to coat the brinjal slices, shaking off the excess flour from each slice.
Heat oil in a pan and deep fry brinjals in batches until golden and crisp.
Drain on kitchen paper and season with salt.
For the tomato sauce:
Heat olive oil in a frying pan, add garlic and chopped tomatoes and cook for 2 minutes.
Add water and some fresh basil leaves. Season with salt and pepper.
Cook the tomato sauce for 10 minutes.
In a 30 x 20cm ovenproof dish, spread a few tablespoons of tomato sauce on the bottom.
Arrange a layer of fried brinjals, pour over half of the beaten eggs, sprinkle with half the mozzarella and half the Parmesan.
Repeat layers and finish with tomato sauce, mozzarella and a generous layer of Parmesan