Cut brinjals into
1.5 cm thick slices, Brush them with olive oil, sprinkle with salt and pepper powder over them.
Heat a non-stick grill
pan, place the brinjal slices in it and grill, turning sides, till golden brown on both sides.
To make tomato
concasse, heat oil in a non-stick pan, add garlic and saute till brown. Add onion and saute till translucent.
Add chilli flakes,
chopped tomatoes, tomato puree, chilli powder, pepper powder , sugar and salt and mix well. Cook till the sauce thickens.
Add oregano and torn
basil leaves and cook for another 2 minutes.
Preheat oven to
To make white sauce
(béchamel sauce), melt butter in another non-stick pan over medium heat.
Add refined flour,
saute stirring constantly with a whisk, for 1 minute taking care that the colour does not change.
Add sugar, pepper
powder and salt and mix. Add milk and cook, stirring continuously, till the sauce thickens. Add cheese slices and mix well till the slices melt and the sauce becomes creamy.
Add the mashed
potatoes and mix well.
Spread a layer of the
grilled brinjal slices at the base of a baking dish, followed by layers of tomato sauce and white sauce. Repeat these layers till all the ingredients are used ending with white sauce.
Lastly sprinkle grated
cheese on top, keep the baking dish in the preheated oven and bake for 15 minutes. Take the baking dish out of the oven.