Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, aubergine slice with bolognese topped with mozzarella!!!. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine. Italian Aubergine Parmigiana: This is a tipical dish from the South of Italy.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Aubergine slice with bolognese topped with mozzarella!!! is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have 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!!!:
- Get 1 Aubergine
- Take 300 g plum tomatoes
- Get 2 balls of mozzarella
- Get handful fresh chopped oregano
- Take 1 tbsp tomato purée
- Get 1 tsp dried oregano
- Prepare 2-3 cloves chopped garlic
- Prepare 1 bay leaf
- Get 1 beef stock cube
- Take 1 seeded red chili & finely chopped
- Take 80 ml red wine
- Prepare 50 g Parmesan
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. You've gotta try this vegan and glutenfree pasta sauce, so hearty and full of plant-based protein. A bowl of homemade pasta with bolognese sauce and a carafe of house red wine would take care of us for hours. Chicken breasts are smothered with Mozzarella and Parmesan cheeses.
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
Everything is baked in a casserole dish. Jamie Oliver aubergine recipes. · Slices of halloumi and sweet potato are marinated, grilled and placed in burger buns then topped with smashed avocado. 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. So why did I wait so long to taste you, my delicious creation?
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