Pilchard and brinjal bake

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4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (17)

salt
2.00 aubergines — medium
2.00 garlic — cloves, crushed
60.00 ml tomato paste
410.00 g tomatoes — whole peeled, finely chopped
425.00 g pilchards in tomato sauce
freshly ground black pepper — to taste
5.00 ml oregano
5.00 ml fresh basil
sugar — pinch
2.00 eggs — beaten
breadcrumbs — fresh
oil — for frying
150.00 g mozzarella cheese — thinly sliced
50.00 g cheddar cheese — grated
30.00 g parmesan cheese
breadcrumbs
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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a large ovenproof dish or two smaller ones with non-stick spray. Sprinkle the brinjals (cut into 5-7 mm slices) with salt, place in a colander and stand for 30 minutes. Meanwhile, sauté the garlic in a little heated oil until soft. Add the tomato paste and the can of tomatoes. Flake the pilchards and add. (Do not remove the bones as these are rich in calcium.) Season with salt and freshly ground black pepper to taste. Add the remaining seasonings. Simmer to form a thick sauce. Pat the brinjal slices dry with a paper towelling. Dip in the beaten egg and then in the soft breadcrumbs. Fry in oil until golden brown. Drain on paper towelling. Arrange alternate layers of brinjal and mozzarella slices in the prepared ovenproof dish. Spoon the tomato sauce mixture over the brinjal and mozzarella. Repeat the layers. Combine the Cheddar and Parmesan cheese and breadcrumbs (if using) and sprinkle on top. Bake for about 30 minutes or until golden brown. Serve with a green salad and wholewheat rolls.
Serves 4.



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