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. |