Home
Recipes
Parmesan cheese

Spinach and sweet potato soup

Soup recipes

Spinach and sweet potato soup

25 minutes

Braised broccoli on gnocchi with anchovy-garlic oil

Anchovy recipes

Braised broccoli on gnocchi with anchovy-garlic oil

40 minutes

Arancini with easy tomato sauce

Arancini with easy tomato sauce

10 minutes

Risotto with Gorgonzola and mushrooms

Risotto recipes

Risotto with Gorgonzola and mushrooms

40 minutes

Bright green rocket-and-almond pesto

Bright green rocket-and-almond pesto

Braised butternut with sweet potato bake

Butternut recipes

Braised butternut with sweet potato bake

40 minutes

Chicken Caesar salad

Salad recipes

Chicken Caesar salad

6 minutes

Mixed mushroom pasta

Italian recipes

Mixed mushroom pasta

10 minutes

Beef carpaccio with nectarine salad

Beef recipes

Beef carpaccio with nectarine salad

1 minute

Pasta with brinjal, chickpeas and rocket

Pasta recipes

Pasta with brinjal, chickpeas and rocket

30 minutes

Roast vegetable and ricotta bake

Savoury bake

Roast vegetable and ricotta bake

50 minutes

Baked layered brinjal with ham

Brinjal recipes

Baked layered brinjal with ham

45 minutes

Load more

Baked layered brinjal with ham

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

500 g medium brinjal
85 ml olive oil
Sea salt and freshly ground black pepper, to taste
3 garlic cloves, crushed
125 g wafer-thin chargrilled ham, torn
Basil leaves a handful
2 x 200 g Woolworths ready-made Napoletana sauce pouches
1 cup finely grated Parmesan

Method

1. Preheat the oven to 190°C.

2. Slice the brinjal very thinly lengthways. Moisten with olive oil, season and smear with the garlic.

3. Layer the brinjal alternately in an oiled baking dish with the ham, basil leaves, Napoletana sauce and Parmesan. Repeat twice, ending with sauce and cheese. Cover with baking paper and bake for 45 minutes or until the brinjal is very tender.

Cook’s note: Leave out the ham if you prefer a vegetarian dish.