Ingredients:

  • 2 medium brinjals (500 grams), sliced into ½-inch rounds
  • 4 tablespoons olive oil (60 ml)
  • 1 teaspoon salt (5 grams)
  • ½ teaspoon black pepper (2 grams)
  • 1 teaspoon paprika (5 grams)
  • 1 teaspoon dried oregano (5 grams)
  • 1 cup (100 grams) breadcrumbs
  • ½ cup (50 grams) grated parmesan cheese
  • Fresh basil or parsley for garnish (optional)
  • 2 cups (500 ml) canned crushed tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon sugar (5 grams)
  • 1 teaspoon dried basil (5 grams)
  • Salt and pepper to taste

Instructions:

  1. Slice brinjals and sprinkle with salt. Let them sit for 10 minutes to draw out moisture and bitterness.
  2. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté minced garlic until fragrant. Add crushed tomatoes, sugar, dried basil, salt, and pepper. Simmer for about 15 minutes until thickened.
  3. Preheat the oven to 400°F (200°C).
  4. Rinse and pat dry the sliced brinjals. In a bowl, combine with the remaining olive oil, black pepper, and paprika.
  5. On a baking sheet, arrange a layer of brinjal slices. Spoon tomato sauce over, followed by a sprinkle of breadcrumbs and parmesan. Repeat layers until all ingredients are used, finishing with breadcrumbs and cheese on top.
  6. Bake for 25-30 minutes, until golden and bubbly. Check for doneness; the cheese should be melted, and the edges crispy.
  7. Allow to cool slightly. Garnish with fresh basil or parsley before serving.