This is an easy bake perfect for get together party or as a side for dinner. Aubergine is a variety of brinjal that is long and purple. This recipe can also be adapted with eggplant. For me anything but brinjal is my favorite, so it was like heaven when its baked along with cheese, yummy! I saw this recipe from BBC food, easy enough to try, so adapted and tried it in small quantity. Pretty much like lasagne, but with brinjal in place of the pasta sheets. I used my arrabiata pasta sauce for this, but any pasta sauce or pizza sauce can be replaced.

Aubergine Mozzarella bake recipe

Recipe Cuisine: Italian  |  Recipe Category: Sides
Prep Time: 15 mins    |  Cook time: 20 mins    |  Serves: 2

Ingredients

Long variety brinjal/ aubergine	2
Pasta sauce	4 tblsp
Mozzarella cheese, grated	1/2 cup
Olive oil	3 tblsp
Crushed black pepper	1 tsp
Salt	As needed

Method

1. Remove the stem part/ green part of the aubergine, using knife, cut into 1/4 inch slices.

2. Mix the sliced aubergine with olive oil, salt, pepper. You can bake in oven both sides until the sides get golden in colour, at 200 deg. C or toast over tawa.

3. I toasted over a tawa until golden both sides in medium heat. In a oven proof dish, first spread a tblsp of pasta sauce to cover the bottom. Arrange few toasted brinjals as a single layer.

4. Again spread some pasta sauce, sprinkle cheese as a layer. Arrange another layer of brinjal, then pasta sauce, then cheese. Finish to fill the dish, but make sure it stays below the rim of the dish.

5. Bake in a preheated oven at 200 deg C (both pre heat and baking temperature same) for 20 mins or until the cheese turns golden/ cheese bubbles.

Notes

• If using eggplant or other variety, cut into circles and proceed with the recipe.
  
• This can be easily doubled or tripled and baked in larger pan to serve a large crowd.

Serve hot, tastes great as such or best served as side with any pasta. Serve with salt and pepper.

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