This brinjal parmigiana recipe makes an Italian one-pot dinner that delivers maximum flavour and minimum washing-up.
Ingredients
- 3 brinjals, cut lengthways into 2 cm-thick slices
- 4 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 2 × 400 g cans chopped tomatoes
- 1 tbsp dried oregano
- Handful fresh basil, torn, plus extra to garnish
- 1 tbsp sun-dried tomato paste Pinch caster sugar
- 400 g can lentils, rinsed and drained
- 100 g Parmesan, grated
- 125 g mozzarella ball, torn
Instructions
1 Heat the grill to medium. Lay the brinjal slices on 2 baking trays and brush with half the oil. Grill for 10 min until golden brown, then turn and cook on the other side for a further 10 min.
2 Meanwhile, for the Parmigiana, warm the remaining oil in a pan with the garlic for 1 min. Add the tomatoes, oregano, basil, tomato paste and sugar, and season. Simmer for 10 min. Add the lentils to warm.
3 Layer the Parmigiana in a dish. Start with enough sauce to line the base of the dish, followed by some of the brinjal and Parmesan. Depending on the size of your dish, repeat, finishing with a layer of sauce and Parmesan.
4 Dot the mozzarella over the top and grill for 10 min. Scatter a few basil leaves over the dish just before serving.
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