Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, aubergine slice with bolognese topped with mozzarella!!!. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Aubergine slice with bolognese topped with mozzarella!!! is something that I have loved my whole life.
Made With A Hearty Helping Of Beef, Pork And Tomatoes Taste The Delicious, Italian-Inspired Red Pasta Sauce From Classico. Put a wire rack on a baking sheet. Arrange the aubergine rounds on the wire rack and mist with cooking spray.
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 can achieve it.
The ingredients needed to make Aubergine slice with bolognese topped with mozzarella!!!:
- Prepare 1 Aubergine
- Take 300 g plum tomatoes
- Get 2 balls of mozzarella
- Make ready handful fresh chopped oregano
- Make ready 1 tbsp tomato purée
- Make ready 1 tsp dried oregano
- Take 2-3 cloves chopped garlic
- Prepare 1 bay leaf
- Make ready 1 beef stock cube
- Get 1 seeded red chili & finely chopped
- Prepare 80 ml red wine
- Prepare 50 g Parmesan
Return to oven uncovered. or until cheese bubbles. Spread a small tablespoon of Sacla' Vegan Bolognese Sauce on top of an aubergine slice. Sprinkle a bit of cheese then careful roll it up and place in an oven dish. repeat with the rest of the aubergine slices. Top with the rest of the bolognese sauce, cheese and pine nuts.
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
Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Lightly brush some large non-stick baking sheets with olive oil and arrange the aubergine slices in a single layer on each. Combine the pasta and the mozzarella, then place half into the cake pan, filling it one-third of the way. Fold in the slices hanging over the sides.
So that is going to wrap it up with this special food aubergine slice with bolognese topped with mozzarella!!! recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
