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Brinjal, tomato and parmesan cheese bake

Brinjal, tomato and parmesan cheese bake

Ingredients 12
Servings 8
Time 1 hour


  • 4
  • 120
    flour, for dusting
  • sunflower oil for frying
  • 45
    olive oil
  • 1
    clove garlic, peeled and sliced
  • 2
    cans diced tomatoes
  • 250
  • fresh basil leaves
  • salt and freshly ground black pepper
  • 150
    mozzarella cheese, finely diced
  • 3
    eggs, beaten
  • 100
    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



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