Recipe of Perfect Aubergine slice with bolognese topped with mozzarella!!!

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, aubergine slice with bolognese topped with mozzarella!!!. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Aubergine slice with bolognese topped with mozzarella!!! is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Aubergine slice with bolognese topped with mozzarella!!! is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. 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!!!:

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

Instructions to make Aubergine slice with bolognese topped with mozzarella!!!:

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

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