Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, aubergine slice with bolognese topped with mozzarella!!!. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. C'est parti !! ce gratin est trop bon, une délicieuse sauce tomates maison, mélangée aux aubergines fondantes, avec de la bonne mozzarella de bufflonne onctueuse à souhait !! This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Aubergine slice with bolognese topped with mozzarella!!! is something that I have loved my entire life.
To get started with this recipe, we must 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 that.
The ingredients needed to make Aubergine slice with bolognese topped with mozzarella!!!:
- Make ready 1 Aubergine
- Make ready 300 g plum tomatoes
- Take 2 balls of mozzarella
- Get handful fresh chopped oregano
- Make ready 1 tbsp tomato purée
- Take 1 tsp dried oregano
- Get 2-3 cloves chopped garlic
- Make ready 1 bay leaf
- Take 1 beef stock cube
- Get 1 seeded red chili & finely chopped
- Prepare 80 ml red wine
- Prepare 50 g Parmesan
Mettre ensuite les tomates coupées en rondelles, sel, poivre, ciboulette. When aubergine parmigiana is served at the table I quickly choose the largest serving, the one oozing mozzarella and Top with tomato sauce, a few pieces of mozzarella and a lot of Parmigiano. I had dusted the eggplants but still. Giulia, fried eggplant and zucchini slices with cauliflower is a very.
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
Photo "Aubergine with mozzarella" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Die Aubergine und die Tomaten waschen. Die Mozzarellascheiben auf einen Teller nebeneinander legen und mit Balsamico (am besten Original Aceto Balsamico die Modena) beträufeln. Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray. Lay two-thirds of the slices over the tomatoes.
So that is going to wrap this up for this exceptional food aubergine slice with bolognese topped with mozzarella!!! recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
