Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, aubergine slice with bolognese topped with mozzarella!!!. 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 popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Aubergine slice with bolognese topped with mozzarella!!! is something that I’ve loved my entire life. They’re nice and they look fantastic.
Great recipe for Aubergine slice with bolognese topped with mozzarella!!!. A really delicious vegetarian dinner.full of flavours. With a sharp knife, slice the Aubergine into roughly, half an inch slices.
To get started with this particular recipe, we have to first prepare a few components. You can have 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!!!:
- Make ready 1 Aubergine
- Take 300 g plum tomatoes
- Make ready 2 balls of mozzarella
- Prepare handful fresh chopped oregano
- Make ready 1 tbsp tomato purée
- Prepare 1 tsp dried oregano
- Get 2-3 cloves chopped garlic
- Get 1 bay leaf
- Get 1 beef stock cube
- Make ready 1 seeded red chili & finely chopped
- Prepare 80 ml red wine
- Take 50 g Parmesan
This aubergine chickpea bake is my take on an Middle Eastern version of mousakka. Typically made with a minced lamb base, topped with fried aubergine slices then everything is covered with a tomato sauce and baked into a thick sauce, perfect with rice or bread. 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.
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
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. Roasted cauliflower parmigiana, cauliflower slices, parmesan and mozzarella layered with simple tomato sauce. Tender and juicy chicken stuffed with mozzarella cheese, sun-dried tomatoes, and spinach that gets baked in a creamy garlic sauce. For this veggie take on a Bolognese, meaty chunks of roast aubergine are heaped into a rich tomato sauce brimming with organic veg, garlic and rosemary and spooned liberally over a Trim and finely slice the celery.
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