Deborah Dana

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Deborah Dana

Bolognese eggplant

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Deborah Dana

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These rich aubergines are stuffed with ground beef with tomato sauce Italian, gratinated with parmesan cheese and baked.

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Ingredients

4 portions

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Preparation

Cut the eggplant into broad slices and place 1 tablespoon of coarse salt on each slice. Leave the berenjeas with the salt for 15 minutes, this will help to remove the bitter.

Rinse the aubergines thoroughly 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 minute more.

Add the tomato and cook until the sauce begins to boil.

In a hot pan, add the other 2 tablespoons of olive oil. Cook the meat by stirring it 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 tray or a refractory to bake previously greased with vegetable spray place an eggplant, then cover with 2 tablespoons of bolognesa and cover with another eggplant, repeat this with all the aubergines. Finally cover the aubergines with the Parmesan cheese and season with salt and pepper.

Bake the aubergines for 20 minutes or until the cheese has melted and the eggplant is cooked. It serves.