Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, aubergine slice with bolognese topped with mozzarella!!!. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Aubergine slice with bolognese topped with mozzarella!!! is something which I have loved my whole life. They’re fine and they look wonderful.
While the eggplant`s in the oven grate the mozzarella & parmesan cheeses. Next spoon some Bolognese or other pasta sauce over the top. Finally add some mozzarella & parmesan cheeses.
To get started with this recipe, we must prepare a few ingredients. You can have 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!!!:
- Take 1 Aubergine
- Prepare 300 g plum tomatoes
- Make ready 2 balls of mozzarella
- Make ready handful fresh chopped oregano
- Make ready 1 tbsp tomato purée
- Get 1 tsp dried oregano
- Make ready 2-3 cloves chopped garlic
- Take 1 bay leaf
- Take 1 beef stock cube
- Get 1 seeded red chili & finely chopped
- Take 80 ml red wine
- Get 50 g Parmesan
Repeat the process twice more, finishing with a layer of mozzarella, then scatter over the Cheddar. Cool slightly, then serve with a green. Spread a small tablespoon of Sacla' Vegan Bolognese Sauce on top of an aubergine slice. Sprinkle a bit of cheese then careful roll it up and place in an oven dish. repeat with the rest of the aubergine slices.
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
Top with the rest of the bolognese sauce, cheese and pine nuts. Easy Baked Eggplant Mozzarella Sandwich An Italian in my kitchen. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil. Lightly brush some large non-stick baking sheets with olive oil and arrange the aubergine slices in a single layer on each.
So that’s going to wrap this up with this exceptional food aubergine slice with bolognese topped with mozzarella!!! recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
