The traditional way to make this is to slice the brinjal thickly, rub with salt and then put a weight on top and leave for a while. This takes any bitter taste out of the vegetable. Each slice is first tossed in flour, then beaten egg, then tossed in flour again after which it is gently fried. Most people now dispense with the flour and eggs and just brown the slices on each side in the oil.
Prepare a tomato sauce with tomatoes, onion and garlic. Slice and fry one onion with some garlic and then add about half kg of tomatoes peeled and sliced. Cook slowly for about twenty minutes and then add finely diced carrot and celery. You can also add basil and other herbs as well as salt and pepper to taste. Simmer for a further 30 minutes or until the sauce is thick.
Take a casserole and put in a layer of the cooked sliced brinjal, cover with tomato sauce and then a layer of grated parmesan cheese. Continue with these layers until the casserole is filled and finish with a layer of parmesan cheese.
Cook in the oven for about 45 minutes.
brinjal – one per person depending on size
tomatoes, onion, garlic, celery and carrot for tomato sauce
parmesan cheese (this is where the name of the dish comes from)
olive oil, salt and pepper