We have been going to the same Italian restaurant - L'Antipasto in Battersea - for as long as I can remember, and my parents for years before that. With half price food four nights a week and a whole chalkboard of daily specials, this is definitely somewhere to go after a hard day at work or for a quiet Sunday lunch.
I am a quarter Italian, and despite never having been to Italy before (I know), I will never get bored of this cuisine. You really can not beat a proper, homemade Italian feast.
One of the best starters there is Melanzane alla Parmigiana (aubergines, mozzarella, tomatoes all baked together) with home made garlic bread. So, I decided to make my own version of this on a lazy Sunday afternoon.
Ingredients:
4 medium sized aubergines
4 cloves of garlic
1 onion
4 balls of mozzarella
2 tins of good quality chopped tomatoes
1½ jars Lloyd Grossman Tomato and Chilli pasta sauce
Method:
1) Slice the aubergine into around 1cm thick slices and fry in a tiny bit of olive oil until softened
2) Chop the garlic and onion and sweat in olive oil
3) Add the chopped tomatoes and pasta sauce into the garlic and onion mixture and heat for around 10 minutes
4) Slice the mozzarella into around 2cm thick slices
5) In a deep rectangular baking tray, spread a thin layer of tomato sauce to the bottom
6) Add slices of aubergine so they are tucked in tightly
7) Layer slice of mozzarella on top of the aubergine and spread another layer of tomato sauce on top of that
8) Repeat the layering until all ingredients are used up and you are left with a topping of tomato sauce and mozzarella. Sprinkle some freshly grated parmesan for an extra crispy finish
9) Whack in the oven at around 180°C for 40 minutes or until golden on top. Top with fresh basil if you have it (I didn't)
10) Enjoy!
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