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

Aubergine slice with bolognese topped with mozzarella!!!. Top with a third of the aubergine slices. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato.

Garnish with the reserved basil leaves, then serve. Top with a third of the aubergine slices, then a third of the mozzarella. Repeat the process twice more, finishing with a layer of mozzarella, then scatter over the Cheddar. 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 of Aubergine.
2. It's of plum tomatoes.
3. You need of balls of mozzarella.
4. Prepare of fresh chopped oregano.
5. Prepare of tomato purée.
6. You need of dried oregano.
7. It's of chopped garlic.
8. It's of bay leaf.
9. You need of beef stock cube.
10. Prepare of seeded red chili & finely chopped.
11. You need of red wine.
12. Prepare of Parmesan.

Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. The origin of the dish is claimed by both the Southern regions. A true bolognese sauce prepared in the classic tradition of northern Italy with veal, beef, & pork simmered with plum tomatoes, fresh herbs, & fresh garlic, served over linguine pasta. Add. take-bake.. covered in bolognese sauce.

Aubergine slice with bolognese topped with mozzarella!!! instructions

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.

Breaded eggplant topped with mozzarella cheese & tomato sauce. Use kosher salt to coat both sides of the eggplant slices, and top with about. Drain the eggplant on a paper towel-lined tray. Drain the oil from the pan and set the pan aside for later. Top each piece of eggplant with a spoonful of sauce and a slice of fresh mozzarella.