Brinjal and babymarrow lasagne

Name: Brinjal and babymarrow lasagne
Total time: 1800 s
Yield: 4 servings
Cuisine: South African
Ingredients: 4 medium-sized babymarrows; 15 ml fresh garlic, crushed; 30 ml fresh chives, diced; medium-sized brinjal, sliced thinly; to taste Salt and pepper; 15 ml olive oil of choice; 60 ml bread crumbs; 250 ml ready-made Napolitana sauce; 30 ml parmesan cheese, grated; 100 g sundried tomato-infused feta cheese

rochellevanvei@gmail.com @cook_14407812

Pretoria

○ LOW CARB
○ PLANT-BASED
○ ITALIAN INSPIRED DISH

rochellevanvei@gmail.com @cook_14407812

Pretoria

○ LOW CARB
○ PLANT-BASED
○ ITALIAN INSPIRED DISH

Saved

Ingredients

30 minutes

4 servings

fresh ingredients
4medium-sized babymarrows
15 mlfresh garlic, crushed
30 mlfresh chives, diced
medium-sized brinjal, sliced thinly
general ingredients
to tasteSalt and pepper
15 mlolive oil of choice
60 mlbread crumbs
250 mlready-made Napolitana sauce
dairy products
30 mlparmesan cheese, grated
100 gsundried tomato-infused feta cheese

Saved

Steps

30 minutes

1

Layer the thinly-sliced brinjal in a baking dish, followed by thinly sliced babymarrow • Drizzle with 5 ml olive oil and sprinkle with salt
2

Spread Napolitana sauce evenly across brinjal and babymarrow layer • Sprinkle with garlic and fresh chives
3

Cut the feta cheese into thin slices and spread evenly over the Napolitana sauce
4

Now layer the remaining Brinjal and babymarrows on top op the feta, add salt, pepper and chives
5

Cover brinjal layer with the remaining Napolitana sauce • Evenly spread the breadcrumbs, sprinkle with salt, pepper and parmesan cheese • bake in the preheated oven (180°C) for 25-30 minutes until fully cooked and crispy