Easiest Way to Cook Delicious 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.

When the aubergines are cooked, remove them from the oven and spread each one with the tomato sauce. Scatter over the mozzarella and top with the basil, reserving some of the leaves to garnish. Garnish with the reserved basil leaves, then serve. You can cook Aubergine slice with bolognese topped with mozzarella!!! using 12 ingredients and 6 steps. Here is how you cook it.

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

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

I created this recipe using Sacla' Vegan Bolognese Sauce. This is a classic dish, known in Italy as involtini di melanzane. Trim the green top off the aubergine. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine.

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.

Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around. A sauceless slice topped with ricotta, mozzarella, and parmesan cheese. Add. take-bake.. covered in bolognese sauce. Breaded eggplant topped with mozzarella cheese & tomato sauce.