Bolognaise
Aubergines gratinées au fromage
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1 jar of Panzani Bolognese sauce
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2 long aubergines
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160g of mozzarella
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3 sprigs fresh thyme
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1. Cut the aubergines into thin slices, lengthwise.
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2. Steam the aubergines for 5 minutes, then drain on a paper towel.
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3. Place the aubergines on a sheet of parchment paper in a dish.
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4. Pour in and spread out the Bolognese Emmental sauce. Sprinkle with chopped mozzarella and garnish with sprigs of fresh thyme.
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5. Bake 15 minutes at 220 ° C. Serve with a green salad, for example.
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For a vegetarian dish, the Bolognese sauce can be replaced with another, meatless Panzani sauce!
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