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Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, aubergine slice with bolognese topped with mozzarella!!!. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The thinly sliced and pan fried aubergines are layered with a rich tomato sauce and freshly grated parmesan for a dish that is bursting with Italian flavour. Its made by layering the aubergine with an Italian tomato sauce and then topping with sliced tomatoes, breadcrumbs and blobs of mozzarella. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Aubergine slice with bolognese topped with mozzarella!!! is something which I’ve loved my whole life.
To get started with this recipe, we must 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 cook that.
What needs to be prepared of Aubergine slice with bolognese topped with mozzarella!!!:
- Take 1 Aubergine
- Make ready 300 g plum tomatoes
- Take 2 balls of mozzarella
- Prepare handful fresh chopped oregano
- Take 1 tbsp tomato purée
- Prepare 1 tsp dried oregano
- Get 2-3 cloves chopped garlic
- Take 1 bay leaf
- Get 1 beef stock cube
- Prepare 1 seeded red chili & finely chopped
- Get 80 ml red wine
- Get 50 g Parmesan
Giulia, fried eggplant and zucchini slices with cauliflower is a very. 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.
How 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
Recipe with video instructions: Mac and cheese and bolognese had a food baby and it's beautiful. Made with zucchini slices for a healthier option. Spaghetti Layer Cake Because spaghetti pie was so last season, enjoy it now in cake form with layers of pasta, bolognese, mozzarella, ricotta and more. Die Aubergine und die Tomaten waschen. Die Mozzarellascheiben auf einen Teller nebeneinander legen und mit Balsamico (am besten Original Aceto Balsamico die Modena) beträufeln.
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