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Categories:Viewed: 42 - Published at: 6 years ago
Ingredients
- 1 large eggplant (I didn't peel mine, but do whatever suits your fancy)
- 12 cup tomato puree, separated
- 3 tablespoons fresh breadcrumbs (canned would be fine too)
- 1 tablespoon olive oil
- pepper
- salt
- dried basil
Method
- Preheat oven to 200C.
- Slice the eggplant into rounds--not too thick, though!
- Lightly grease/spray a small casserole dish.
- Layer the eggplant on the bottom and up the sides of the casserole.
- Sprinkle with spices and pour on 1/4 cup of tomato puree.
- Repeat until eggplant/tomato puree is used up.
- End with tomato sauce (use extra if you need to.
- ).
- Sprinkle breadcrumbs on top and drizzle olive oil over that.
- Cook in oven for approximately 30 minutes, or until the sauce is bubbly and the eggplant is soft.
- To reheat, heat a bit of olive oil in a pan and pan-fry.
