Simple Way to Make Jamie Oliver Aubergine slice with bolognese topped with mozzarella!!!

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, aubergine slice with bolognese topped with mozzarella!!!. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Aubergine slice with bolognese topped with mozzarella!!! is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Aubergine slice with bolognese topped with mozzarella!!! is something which I have loved my whole life. They are fine and they look wonderful.

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 cook that.

The ingredients needed to make Aubergine slice with bolognese topped with mozzarella!!!:

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