This is a classic Italian vegetarian dish. This recipe uses the most widely used variety of Eggplant in Europe and North America. These are quite larger than the ones available in Sri Lanka. Each of these eggplants can weigh about a pound.
INGREDIENT
4 medium sized eggplants (Aubergins / Brinjals)
250g mozzarella, sliced
750ml jar of pasta sauce
100g shredded parmesan cheese
1 tsp oregano
Salt and pepper
Olive oil
250g mozzarella, sliced
750ml jar of pasta sauce
100g shredded parmesan cheese
1 tsp oregano
Salt and pepper
Olive oil
METHOD
Trim the top of eggplant. Slice 1/2cm thick lengthways.
Keep a large frying pan over medium heat, add a generous amount of oil.
Fry eggplant in batches of 2-3 minutes on both sides or until golden brown.
Place on absorbent paper and leave to soak the excess oil.
Layer a 30cmx20cm baking dish with half the pasta sauce, then half the fried egg plant slice.
Next add a layer of half the mozzarella, half the parmesan cheese and 1/2 tsp oregano.
Repeat layering again and bake for 25 to 30 minutes.
Keep a large frying pan over medium heat, add a generous amount of oil.
Fry eggplant in batches of 2-3 minutes on both sides or until golden brown.
Place on absorbent paper and leave to soak the excess oil.
Layer a 30cmx20cm baking dish with half the pasta sauce, then half the fried egg plant slice.
Next add a layer of half the mozzarella, half the parmesan cheese and 1/2 tsp oregano.
Repeat layering again and bake for 25 to 30 minutes.
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