Parmagiana Aubergine Stack

aubergine mozzarella and tomato stacks

Ingredients

• 1 Large Aubergine sliced 2-3cm thick
• 1 packet half fat mozzarella cheese,
• 2 1/2 tablespoons olive oil
• Salt and Pepper
• 1 can chopped tomato
• 1 large onion
• Splash of red wine (if you have it no worries if not!)
• 1 tsp Dried Oregano
• Equipment :
• Cookie cutters or very small cake tins

Instructions

STEP 1:

1. Place your sliced aubergine on a foil covered baking tray and lightly drizzle with olive oil … Bake at 200 for 25 mins – turning halfway through

STEP 2:

STEP 3:

2. Whilst the aubergine is cooking you can make the tomato sauce ! Chop the onion finely and shallow fry in olive oil , when the onion has turned transparent add the tin of chopped tomato. Add the oregano and splash of wine if you have it. (makes it yummier!)

STEP 4:

STEP 5:

3. Allow to simmer for 10 mins.

STEP 6:

STEP 7:

4. By now your aubergine should be cooked. Remove it from the oven and allow to cool. This is where we layer our Aubergine , Mozzarella and tomato sauce on a foil covered baking tray. Begin with an aubergine base add and layer of sauce then a layer of mozzarella … repeat this untill you have three layers of aubergine in a stack. This recipe should make 4-6 stacks.

STEP 8:

STEP 9:

5. Support your stacks by placing the cookie cutters around your stacks – this will prevent the stacks from sliding apart whilst baking.

STEP 10:

STEP 11:

6. Bake the stacks for 10 minutes. The mozzarella and tomato sauce will melt down the sides of the stacks (and look very impressive!)

STEP 12:

STEP 13:

7. Serve stacks in the center of the plate with a thin circle of olive oil drizzled around plate to decorate!