Baked Eggplant Bolognese

Name: Baked Eggplant Bolognese
Prep time: 60 min
Yield: 4
Cuisine: Italiana
Ingredients: 2 eggplants, large cut into thick slices; 500 grams ground beef; 4 tablespoons olive oil; 400 grams tomato, chopped (400 grams); 1 tablespoon oregano; 4 leaves basil, fresh; 4 cloves garlic; 1/4 onions, finely chopped; 1 cup Parmesan cheese, grated; pepper; coarse salt

Deborah Dana

These delicious eggplants are filled with ground meat and Italian tomato sauce, topped with Parmesan cheese, and baked.

Reviewed by Editorial Team of Kiwilimón

Published: 04-12-2010

Preparation

Medium

Cut the eggplant into thick slices and sprinkle 1 tablespoon of coarse salt over each slice. Let the eggplants sit with the salt for 15 minutes; this will help remove their bitterness. Rinse the eggplants well to remove the salt and green juice. Dry them with a paper towel. Preheat the oven to 200°C. In a pot, heat 2 tablespoons of olive oil and cook the onion for 2-3 minutes. Add the garlic and cook for 2 more minutes. Add the oregano and basil and cook for 1 more minute. Add the tomato and cook until the sauce begins to boil. In a skillet, heat the other 2 tablespoons of olive oil. Cook the meat, stirring constantly with a wooden spoon. Cook for 10 minutes or until the meat is well cooked. Season with salt and pepper. Add the tomato sauce to the meat and mix. Cook for 5 more minutes and remove from heat. In a greased baking tray or dish with cooking spray, place one eggplant, then cover with 2 tablespoons of Bolognese and top with another eggplant, repeating this with all the eggplants. Finally, cover the eggplants with Parmesan cheese and season with salt and pepper. Bake the eggplants for 20 minutes or until the cheese has melted and the eggplant is cooked. Serve.