These stacks of Sweet Potato, Fresh Mozzarella, Eggplant and Tomato Sugo are a delicious little side dish or entree for four people (or double stack for a main for two people). Try these the next time you have a meat-free Monday!
| 125g | Fresh Mozzarella Bag |
| 1 | large sweet potato |
| 2 | eggplants |
| 1 cup | tomato sugo |
| 6 sprigs | rosemary |
| salt and pepper, to taste |
| 1 | Peel and slice sweet potato, season and lay out the rounds onto a greased baking tray and bake for 30-40 minutes at 180C. |
| 2 | Slice eggplants, season (keeping to a similar size as the sweet potato), and lay them out on a baking tray and bake for 10-15 minutes. |
| 3 | Remove Fresh Mozzarella from the bag and slice into thick round slices to match the sliced vegetables. |
| 4 | On a baking tray, layer the sweet potato on top of the eggplant, spoon over a heaped teaspoon of the tomato sugo, and top with Fresh Mozzarella slices and a sprig of rosemary. Double stack to make four large stacks, or do a single stack to make eight. |
| 5 | Place the stacks under the grill in the oven for 7 to 10 minutes or until the cheese starts to melt. Serve immediately. |
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