Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, aubergine slice with bolognese topped with mozzarella!!!. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Aubergine slice with bolognese topped with mozzarella!!! is something that I have loved my whole life. They are nice and they look wonderful.
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. For a healthier option, lightly brush the aubergine slices with oil and cook them on a griddle instead of frying them. Arrange the eggplant slices in a colander with a good Top with tomato sauce, a few pieces of mozzarella and a lot of Parmigiano.
To begin with this recipe, we must prepare a few components. You can have 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!!!:
- Get 1 Aubergine
- Take 300 g plum tomatoes
- Make ready 2 balls of mozzarella
- Prepare handful fresh chopped oregano
- Prepare 1 tbsp tomato purée
- Get 1 tsp dried oregano
- Make ready 2-3 cloves chopped garlic
- Take 1 bay leaf
- Make ready 1 beef stock cube
- Take 1 seeded red chili & finely chopped
- Make ready 80 ml red wine
- Prepare 50 g Parmesan
Die Mozzarellascheiben auf einen Teller nebeneinander legen und mit Balsamico (am besten Original Aceto Balsamico die Modena) beträufeln. 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. Pat dry the excess moisture with a clean kitchen cloth or paper towel. These grilled eggplant slices are always a hit! Grind black pepper over, and scatter over the aubergine.
So that’s going to wrap it up with this exceptional food aubergine slice with bolognese topped with mozzarella!!! recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
