Aubergine slice with bolognese topped with mozzarella!!!. This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine. 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.

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. You can cook Aubergine slice with bolognese topped with mozzarella!!! using 12 ingredients and 6 steps. Here is how you cook that.

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

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

Déposer ensuite les aubergines dans un plat à gratin. Par dessus mettre la mozzarella coupée en tranches. Mettre ensuite les tomates coupées en rondelles, sel, poivre, ciboulette. Des aubergines fondantes à manger à la petite cuillère, accompagnées d'une sauce tomate aux oignons et à l'ail et gratinées à la mozzarella et parfumées d'un peu de menthe.

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.

Voilà ce qui vous attend avec cette recette toute simple et très estivale. 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. Je suis partie d'un plat de pâtes simple avec de la sauce tomate et des aubergines classique en Italie, il suffit de penser à la pasta alla norma sicilienne. Die Aubergine und die Tomaten waschen.