| 1. |
Preheat oven to 220 ºC. |
| 2. |
In a large bowl, using your hands, combine the mince, parmesan, oats, parsley and eggs. Grate in the garlic, salt and pepper. Do not overwork it or the meat will become compacted and dense. |
| 3. |
Butter a shallow, round baking tin 28 cm diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom. |
| 4. |
Make sure you've drained as much liquid as possible out of the chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread lightly on top of the meat base. |
| 5. |
Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted. |
| 6. |
Remove from the oven and let stand for 5 minutes, then adorn with some basil leaves. |
| 7. |
Note: you can use breadcrumbs instead of oats if you like. |
