Brinjal, tomato and Parmesan cheese bake

8 servings Prep: 1 hr, Cooking: 45 mins By Food24
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Ingredients (12)

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