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!
Peel and slice sweet potato, season and lay out the rounds onto a greased baking tray and bake for 30-40 minutes at 180C.
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.
Remove Fresh Mozzarella from the bag and slice into thick round slices to match the sliced vegetables.
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.
Place the stacks under the grill in the oven for 7 to 10 minutes or until the cheese starts to melt. Serve immediately.