Hey everyone, hope you’re having an amazing day today. 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 food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Aubergine slice with bolognese topped with mozzarella!!! is something which I have loved my entire life. They are fine and they look fantastic.
Here is how you achieve it. Brush both sides with just a touch of oil. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides.
To get started with this particular recipe, we have to first prepare a few components. You can cook aubergine slice with bolognese topped with mozzarella!!! using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Aubergine slice with bolognese topped with mozzarella!!!:
- Prepare 1 Aubergine
- Prepare 300 g plum tomatoes
- Prepare 2 balls of mozzarella
- Take handful fresh chopped oregano
- Make ready 1 tbsp tomato purée
- Get 1 tsp dried oregano
- Get 2-3 cloves chopped garlic
- Take 1 bay leaf
- Make ready 1 beef stock cube
- Get 1 seeded red chili & finely chopped
- Get 80 ml red wine
- Make ready 50 g Parmesan
Par dessus mettre la mozzarella coupée en tranches. Mettre ensuite les tomates coupées en rondelles, sel, poivre, ciboulette. Die Aubergine und die Tomaten waschen. Die Mozzarellascheiben auf einen Teller nebeneinander legen und mit Balsamico (am besten Original Aceto Balsamico die Modena) beträufeln.
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
Recette Aubergines coppa et mozzarella : découvrez les ingrédients, ustensiles et étapes de préparation. Arrange the eggplant slices in a colander with a good Top with tomato sauce, a few pieces of mozzarella and a lot of Parmigiano. Lasagne met een Parmezaankoekje, bolognesesaus en mozzarella. Vegetarische Lasagne alla Bolognese met fijngehakt. Je suis partie d'un plat de pâtes simple avec de la sauce tomate et des aubergines classique en Italie, il suffit de penser à la pasta alla norma sicilienne.
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