Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, aubergine slice with bolognese topped with mozzarella!!!. It is one of my favorites. This time, I will 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 is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Aubergine slice with bolognese topped with mozzarella!!! is something that I have loved my entire life.
Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Slice up some mozzarella and place in between the aubergine slices. Des aubergines fondantes à manger à la petite cuillère, accompagnées d'une sauce tomate aux oignons et à l'ail et gratinées à la mozzarella et parfumées d'un peu de menthe.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook aubergine slice with bolognese topped with mozzarella!!! using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Aubergine slice with bolognese topped with mozzarella!!!:
- Make ready 1 Aubergine
- Get 300 g plum tomatoes
- Make ready 2 balls of mozzarella
- Make ready handful fresh chopped oregano
- Prepare 1 tbsp tomato purée
- Make ready 1 tsp dried oregano
- Get 2-3 cloves chopped garlic
- Take 1 bay leaf
- Take 1 beef stock cube
- Get 1 seeded red chili & finely chopped
- Prepare 80 ml red wine
- Take 50 g Parmesan
Remove the baking sheet with the pans from the oven and top each lasagna with sliced mozzarella and sprinkle with parsley. This aubergine chickpea bake is my take on an Middle Eastern version of mousakka. You've gotta try this vegan and glutenfree pasta sauce, so hearty and full of plant-based protein. A bowl of homemade pasta with bolognese sauce and a carafe of house red wine would take care of us for hours.
Steps 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
Lasagna Bolognese is a hearty Italian classic recipe with layers of fresh pasta, Bolognese sauce, bechamel sauce and Parmesan cheese. You will notice that there is no mozzarella in this lasagna. Attention, les aubergines absorbent énormément d'huile, faites en sortes que de l'huile reste au fond du plat, pour éviter que cela n'accroche!!! Une fois les aubergines cuites, placez les tranches de coppa puis les tranches de mozzarella dessus, et remettez au four avec le papier d'aluminium. Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves with Parmesan shavings on top.
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