Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, aubergine slice with bolognese topped with mozzarella!!!. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Aubergine slice with bolognese topped with mozzarella!!! is something which I have loved my entire life.
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 it.
The ingredients needed to make Aubergine slice with bolognese topped with mozzarella!!!:
- Prepare 1 Aubergine
- Get 300 g plum tomatoes
- Get 2 balls of mozzarella
- Prepare handful fresh chopped oregano
- Take 1 tbsp tomato purée
- Make ready 1 tsp dried oregano
- Prepare 2-3 cloves chopped garlic
- Get 1 bay leaf
- Prepare 1 beef stock cube
- Make ready 1 seeded red chili & finely chopped
- Prepare 80 ml red wine
- Make ready 50 g Parmesan
Aubergine slice with bolognese topped with mozzarella!!! is something that I've loved my whole life. They're nice and they look fantastic. The Step by step how to make Aubergine slice with bolognese topped with mozzarella!!! Trim the green top off the aubergine.
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
Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Scatter over the torn mozzarella and sprinkle over the breadcrumbs. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Serve with couscous and green salad.
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