Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, aubergine slice with bolognese topped with mozzarella!!!. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Aubergine slice with bolognese topped with mozzarella!!! is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Aubergine slice with bolognese topped with mozzarella!!! is something which I’ve loved my whole life.
Put a wire rack on a baking sheet. Arrange the aubergine rounds on the wire rack and mist with cooking spray. Get menu, photos and location information for Ducati's Pizzeria & Trattoria in Myrtle Beach, SC.
To get started with this particular recipe, we must first 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!!!:
- Take 1 Aubergine
- Get 300 g plum tomatoes
- Prepare 2 balls of mozzarella
- Get handful fresh chopped oregano
- Get 1 tbsp tomato purée
- Get 1 tsp dried oregano
- Make ready 2-3 cloves chopped garlic
- Get 1 bay leaf
- Get 1 beef stock cube
- Prepare 1 seeded red chili & finely chopped
- Take 80 ml red wine
- Get 50 g Parmesan
Cheesy Gnocchi Bolognese With Mozzarella, Chorizo Bolognese With Buffalo Mozzarella, Mozzarella Baked Gnocchi Bolognese. 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. Cool slightly, then serve with a green.
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
Spread a small tablespoon of Sacla' Vegan Bolognese Sauce on top of an aubergine slice. Sprinkle a bit of cheese then careful roll it up and place in an oven dish. repeat with the rest of the aubergine slices. Top with the rest of the bolognese sauce, cheese and pine nuts. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.
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