Sunday, July 16, 2006



1.2 kg eggplant, sliced into roundels

150 gms flour

1 liter tomato sauce

200 gms parmesan cheese

200 gms fresh basil leaves

300 gms mozzarella chess

Salt and pepper, to taste


Dust eggplant with a mixture of flour and salt and deep-fry.
Drain on a kitchen towel and keep aside. in a cocotte, layer eggplant, tomato sauce, parmesan and basil. Sprinkle mozzarella cheese on top. Bake in a preheated oven at 220 degree Celsius for 5 minutes or till it begins to brown. Gratinate before serving.

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