Recipe: Tasty Aubergine slice with bolognese topped with mozzarella!!!

Aubergine slice with bolognese topped with mozzarella!!!. 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.

Vegetarian chickpea lasagna Bolognese is a vegetarian version of the classic lasagna Bolognese, made with chickpeas, plenty tomatoes and classic béchamel. Remove the baking sheet with the pans from the oven and top each lasagna with sliced mozzarella and sprinkle with parsley. You've gotta try this vegan and glutenfree pasta sauce, so hearty and full of plant-based protein. You can cook Aubergine slice with bolognese topped with mozzarella!!! using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Aubergine slice with bolognese topped with mozzarella!!!

1. Prepare 1 of Aubergine.
2. You need 300 g of plum tomatoes.
3. It's 2 of balls of mozzarella.
4. It's handful of fresh chopped oregano.
5. Prepare 1 tbsp of tomato purée.
6. Prepare 1 tsp of dried oregano.
7. It's 2-3 cloves of chopped garlic.
8. You need 1 of bay leaf.
9. Prepare 1 of beef stock cube.
10. It's 1 of seeded red chili & finely chopped.
11. Prepare 80 ml of red wine.
12. It's 50 g of Parmesan.

A bowl of homemade pasta with bolognese sauce and a carafe of house red wine would take care of us for hours. 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. 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!!!

Aubergine slice with bolognese topped with mozzarella!!! step by step

1. 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..
2. 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..
3. 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..
4. Brush both sides with just a touch of oil. Spoon the bolognese sauce onto the slices, topping with 1-2 cubes of mozzarella..
5. Place them into the 200C° preheated oven, baking till the aubergine is soft, and the cheese is crispy. Cool down before serve....
6. Can be eaten own it’s own, and great side dish to any kind roasted meat.

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. So why did I wait so long to taste you, my delicious creation? One cheese that I have been procrastinating about is. We then took it out of the water and have already eaten one ball sliced onto crackers, topped with tomato and freshly cracked pepper and salt. Alterner les couches suivantes : coulis de tomates, aubergines, mozzarella coupée en tranche et saupoudrée de parmesan, et ainsi de suite.

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