Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, aubergine slice with bolognese topped with mozzarella!!!. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Aubergine slice with bolognese topped with mozzarella!!! is something that I’ve loved my entire life. They’re nice and they look wonderful.
Aubergine slice with bolognese topped with mozzarella!!!. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook aubergine slice with bolognese topped with mozzarella!!! using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine slice with bolognese topped with mozzarella!!!:
- Prepare 1 Aubergine
- Prepare 300 g plum tomatoes
- Prepare 2 balls of mozzarella
- Make ready handful fresh chopped oregano
- Prepare 1 tbsp tomato purée
- Make ready 1 tsp dried oregano
- Take 2-3 cloves chopped garlic
- Take 1 bay leaf
- Prepare 1 beef stock cube
- Get 1 seeded red chili & finely chopped
- Prepare 80 ml red wine
- Make ready 50 g Parmesan
Trim the green top off the aubergine. Sprinkle generously with mozzarella and Parmesan. Repeat these layers (aubergine, sauce, mozzarella and Parmesan) until you have used all the aubergine, finishing with a layer of sauce and Parmesan (no mozzarella). When the aubergines are cooked, remove them from the oven and spread each one with the tomato sauce.
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
Scatter over the mozzarella and top with the basil, reserving some of the leaves to garnish. Garnish with the reserved basil leaves, then serve. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Serve with couscous and green salad. Which kind of pasta would you like in the recipe?
So that’s going to wrap it up for this special food aubergine slice with bolognese topped with mozzarella!!! recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
