Mozzarella Baked Eggplant

Recipe by: Claire Winstanley

Serves: 4
Preparation time: 20mins
Cooking time: 40mins

4 large exotic brinjals, cut in half
2 Fior De Latte Mozzarella, sliced
4 Tomatoes, sliced
1 jar Tomato pasta sauce (I use Puttanesca Sauce)
1 cup breadcrumbs
1 cup grated parmesan
Small handful parsley, roughly chopped
Small handful of basil leaves

Preheat the oven to 180’c. Slice the brinjals horizontally without cutting all the way through and place in a roasting dish. Place pieces of the mozzarella and tomato in-between the slices to form layers. Pour the pasta sauce over the brinjal halves. Mix the breadcrumbs, parmesan and parsley and sprinkle over the brinjals. Drizzle with olive oil and bake for 30-40mins until the brinjal is cooked through. Serve with basil leaves torn over the top.