Ingredients

Method

• 6 brinjals, sliced lengthways about 6mm thick
• olive oil
• 30 g butter
• salt, to taste
• 500 g tomato sauce (made with peeled tomatoes, onion, carrot, celery, basil and olive oil)
• 50 g grated parmigiano reggiano
• a handful of basil leaves, chopped
• 250 g fiordilatte mozzarella

Method

Ingredients

Preheat the oven to 180°C.
Place the brinjal on a baking tray then brush with olive oil. Place in the oven until soft. Remove. Butter a baking dish then layer the bottom with the brinjal.
Season with salt. Cover with the tomato, Parmigiano Reggiano, chopped basil and mozzarella. Repeat for at least 3 layers.

Cover the last layer of brinjal with only tomato sauce then place a few rounds of mozzarella slices on top.

Bake in a 180°C oven for 20 minutes. Allow to rest for 10 minutes before serving.

Cook’s note: This will taste even better the following day!