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
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  • 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!)
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  • Step 5:

  • 3. Allow to simmer for 10 mins.
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  • 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.
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  • Step 9:

  • 5. Support your stacks by placing the cookie cutters around your stacks – this will prevent the stacks from sliding apart whilst baking.
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  • 6. Bake the stacks for 10 minutes. The mozzarella and tomato sauce will melt down the sides of the stacks (and look very impressive!)
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  • Step 13:

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