|120 g||flour — for dusting|
|sunflower oil — for frying|
|45 ml||fresh chillies — 573|
|1||garlic cloves — peeled and sliced|
|2||canned chopped tomatoes|
|sea salt and freshly ground black pepper|
|150 g||mozzarella cheese — finely diced|
|3||eggs — beaten|
|100 g||parmesan cheese — grated|
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