My house smells of red wine, garlic, tomatoes and cheese. It is a comforting smell, that helps fight the chills brought on by the sound of howling wind and rain lashing against the windows. When deciding what to cook, I was leaving through Sarah Raven’s Garden Cookbook and came across a recipe for eggplant with mozzarella. Grilled eggplant, lots of cheese and tomato sauce. Sounded perfect for a blustery day. And it was- hearty, creamy and bursting with warming flavors. Wanna give it a go?
Start by slicing two eggplants and two balls of buffalo mozzarella, and grating a pile of Parmesan.
Add a third of the tomato sauce, and top with half the slices of mozzarella.
Repeat the process until you have used all the ingredients, and make sure to end with a layer of tomato sauce and grated Parmesan.
Cook for about 20 minutes. Eggplant with mozzarella!