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
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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