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Preheat the oven to 180°C.
Place the brinjal on a baking tray then brush with olive oil. Place in the oven until soft. Remove. Butter a baking dish then layer the bottom with the brinjal.
Season with salt. Cover with the tomato, Parmigiano Reggiano, chopped basil and mozzarella. Repeat for at least 3 layers.
Cover the last layer of brinjal with only tomato sauce then place a few rounds of mozzarella slices on top.
Bake in a 180°C oven for 20 minutes. Allow to rest for 10 minutes before serving.
Cook’s note: This will taste even better the following day!
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