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 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 5: 3. Allow to simmer for 10 mins.
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 9: 5. Support your stacks by placing the cookie cutters around your stacks – this will prevent the stacks from sliding apart whilst baking.
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 13: 7. Serve stacks in the center of the plate with a thin circle of olive oil drizzled around plate to decorate!