Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, aubergine slice with bolognese topped with mozzarella!!!. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Aubergine slice with bolognese topped with mozzarella!!! is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook aubergine slice with bolognese topped with mozzarella!!! using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine slice with bolognese topped with mozzarella!!!:
- Make ready 1 Aubergine
- Take 300 g plum tomatoes
- Get 2 balls of mozzarella
- Prepare handful fresh chopped oregano
- Make ready 1 tbsp tomato purée
- Take 1 tsp dried oregano
- Take 2-3 cloves chopped garlic
- Take 1 bay leaf
- Get 1 beef stock cube
- Prepare 1 seeded red chili & finely chopped
- Take 80 ml red wine
- Get 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 is going to wrap this up with this exceptional food aubergine slice with bolognese topped with mozzarella!!! recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
