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Brinjal and Parmesan bake

Recipe from: 9/1/2003 12:00:00 AM

Ingredients 7
Servings 4
Time 20 minutes


  • 175
    olive oil
  • 800
    aubergines, thinly sliced, salted and rinsed
  • 410
    canned tomato purée
  • 1
    can artichokes, roughly chopped
  • 125
    fresh basil, roughly chopped
  • 125
    mozzarella cheese, grated
  • 50
    Parmesan cheese, grated


40 minutes
Grease a 32 x 20 cm casserole dish.
Heat half the oil in a large, heavy-based frying pan over a medium heat.
Fry the brinjals in batches, browning on both sides, then drain on absorbent paper.
Arrange a layer of brinjals on the base of the dish and spoon about 100 ml tomato purée on top.
Top with some of the artichokes, basil, mozzarella and Parmesan.
Repeat layers until all the ingredients have been used.
Bake in a preheated 180 °C oven for about 30 minutes.
Serve with pasta or crusty bread.

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