Eggplant & Mozzarella Bake

A wonderful meat-free main meal, or serve on the side with any cooked meat
Serves 4-5 as a main, 6-8 as a side dish

INGREDIENTS

• 1 large or two medium eggplant
  
• Prenzel Tuscan Salt
  
• Prenzel Tuscan Rice Bran Oil
  
• 4 cloves garlic
  
• 1/4 cup Prenzel Tuscan Rice Bran Oil
  
• 1 kg ripe tomatoes peeled and chopped (or 800g tinned tomatoes)
  
• Freshly ground black pepper
  
• 300g grated mozzarella
  
• 1/4 cup fresh basil leaves
  
• Prenzel Red Vincon Cooking Concentrate

METHOD

Wash eggplant, cut off the tops and slice 1cm thick. Sprinkle with salt and let stand for 2 hours. Tilt the plate so the juices run off.
Dry the eggplant and fry in hot Tuscan Infused Rice Bran Oil until golden on both sides, then drain on paper towels.

In saucepan heat ¼ cup Tuscan Infused Rice Bran Oil and garlic, and add the tomatoes, salt and pepper to taste.

Simmer the sauce for about 30 minutes to reduce, (if using tinned tomatoes approx 15 minutes) add a splash of Prenzel Red Vincon and then reduce the mixture a little further.

Preheat oven to 200°C and spread half of the sauce onto the bottom of a baking dish.

Add a layer of eggplant, mozzarella and basil leaves and then repeat the layers. Bake for 20 minutes and serve hot.

BBQ Variation:
Brush the eggplant with Tuscan Oil and cook on the BBQ, serve with tomato sauce and grated parmesan instead of mozzarella.