Yoghurt Melanzane Parmigiana
Pick n Pay - Nov 12th, 13:08
A cheat's white sauce means a one-way ticket to Italy.
3 PnP Baby Brinjals, cut into 3mm slices
1 dash of Cerebos Spice Salt and Pepper
20ml of Snowflake Cornflour
250ml of Double Cream Plain Yoghurt
1 can of Serena Chopped Tomatoes, (400g)
45ml of PnP Tomato Paste
250g of Parmesan Shaker
250g of Lancewood Mozzarella Ball
1 handful of basil, to serve
Season brinjals, shallow-fry until golden and set aside.
Whisk cornflour and 4 tsp (20ml) water together and add to yoghurt.
Mix tomatoes and tomato paste together and season.
Place a quarter of the brinjals in an ovenproof dish.
Top with a layer of tomato mixture, then yoghurt and then half the cheese. Repeat to create 3 layers and finish with a fourth layer of brinjal.
Scatter with remaining cheese.
Bake at 180°C for 25-30 minutes until golden on top.
Serve with fresh basil.Click here for more Pick n Pay recipes
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