2 people


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!


Appetiser/Nibbles, Entrees, Salad, Side, Vegetarian, Entertaining, Traditional, Easy

Print Recipe



  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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