Brinjal and Parmesan bake
|175.00 ml||fresh chillies — 573|
|800.00 g||aubergine — sliced, salted|
|410.00 g||tomato purée — tinned|
|1.00||artichokes — tinned, chopped|
|125.00 ml||fresh basil — roughly chopped|
|125.00 g||mozzarella cheese — grated|
|50.00 g||parmesan cheese — grated|
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.