Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, aubergine slice with bolognese topped with mozzarella!!!. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. The thinly sliced and pan fried aubergines are layered with a rich tomato sauce and freshly grated parmesan for a dish that is bursting with Italian flavour. Its made by layering the aubergine with an Italian tomato sauce and then topping with sliced tomatoes, breadcrumbs and blobs of mozzarella. This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Aubergine slice with bolognese topped with mozzarella!!! is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have aubergine slice with bolognese topped with mozzarella!!! using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Aubergine slice with bolognese topped with mozzarella!!!:
- Take 1 Aubergine
- Get 300 g plum tomatoes
- Make ready 2 balls of mozzarella
- Prepare handful fresh chopped oregano
- Make ready 1 tbsp tomato purée
- Get 1 tsp dried oregano
- Get 2-3 cloves chopped garlic
- Get 1 bay leaf
- Get 1 beef stock cube
- Get 1 seeded red chili & finely chopped
- Take 80 ml red wine
- Take 50 g Parmesan
Every week we will choose a different pizza's ! Déposer ensuite les aubergines dans un plat à gratin. Par dessus mettre la mozzarella coupée en tranches. Mettre ensuite les tomates coupées en rondelles, sel, poivre, ciboulette.
Instructions to make Aubergine slice with bolognese topped with mozzarella!!!:
- Add the 300g plum tomatoes, the freshly chopped small handful of basil, the 1 tsp dried oregano, the bay leaf, the 2 tbsp tomato purée, the beef stock cube, the deseeded and the finely chopped red chilli, the 80ml red wine and 4 halved cherry tomatoes.
- Stir with a wooden spoon, breaking up the plum tomatoes. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce. - Add the 50g grated parmesan, check the seasoning and stir. finely chopped red chilli (if using), 125ml red wine and 4 halved cherry tomatoes.
- With a sharp knife, slice the Aubergine into roughly, half an inch slices. Place them onto a kitchen paper towel and salt both sides letting the excess water out. Wipe off the water with paper towel, then transfer them onto baking sheet.
- Brush both sides with just a touch of oil. Spoon the bolognese sauce onto the slices, topping with 1-2 cubes of mozzarella.
- Place them into the 200C° preheated oven, baking till the aubergine is soft, and the cheese is crispy. Cool down before serve…
- Can be eaten own it’s own, and great side dish to any kind roasted meat
Par dessus mettre la mozzarella coupée en tranches. Mettre ensuite les tomates coupées en rondelles, sel, poivre, ciboulette. Die Aubergine und die Tomaten waschen. Die Mozzarellascheiben auf einen Teller nebeneinander legen und mit Balsamico (am besten Original Aceto Balsamico die Modena) beträufeln. When aubergine parmigiana is served at the table I quickly choose the largest serving, the one oozing mozzarella and Top with tomato sauce, a few pieces of mozzarella and a lot of Parmigiano.
So that is going to wrap it up for this exceptional food aubergine slice with bolognese topped with mozzarella!!! recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
