Aubergine Mozzarella Stacks

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Aubergines sliced – ½ small (4 slices)
Tomatoes sliced – 1 large (6-8 slices)
Mozzarella cheese slice – 2 slices
Saucery Aglio Olio – 4 tbsp
Salt and Pepper – to taste


  • Preheat the oven at 200C. Coat the aubergines in 3 tbsp of Saucery Aglio Olio and set them on a greased baking tray. Roast for 10 minutes until it softens.
  • To assemble, arrange the aubergine slice, tomato slices and cheese slice, followed by another aubergine slice, tomato and cheese slice.
  • Spread 1/s tbsp of Aglio olio after the tomato layer and sprinkle salt and pepper. Pierce a toothpick or satay stick to hold the shape.
  • Place the stacks in an oven for 2 mins at 200C until the cheese melts. Serve immediately when the cheese is still hot and melting.