Fresh Mozzarella Eggplant Stacks

Fresh Mozzarella Eggplant Stack


2 serves
1 hour


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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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!