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Deborah

Deborah Dana
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Recipe of Bolognese eggplant
Deborah Dana
Deborah

Deborah Dana
Recipe of Bolognese eggplant
Deborah Dana
Deborah

Deborah Dana
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5
Recipe of Bolognese eggplant
Recipe

Bolognese eggplant

1 h
Not so easy
4.5
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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 servings
  • 2 pieces of eggplant large cut into broad slices
  • 500 grams of ground beef
  • 4 spoonfuls of olive oil
  • 400 grams of tomato chopped (400 grams)
  • 1 tablespoon of oregano
  • 4 leaves of basil cool
  • 4 cloves of garlic
  • 1/4 of piece of onion finely chopped
  • 1 Cup of Parmesan cheese grated
  • to taste of black pepper
  • to taste of coarse salt

    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.

    PRESENTATION

    Serve this dish with some basil leaves to decorate.

    TIPS

    The aubergines are left sliced ​​with salt for at least 15 minutes to remove the bitterness from them.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    392
    kcal
    20%
    Carbohydrates
    8.7
    g
    2.9%
    Proteins
    45.3
    g
    91%
    Lipids
    20.7
    g
    32%
    Fiber
    2.8
    g
    5.6%
    Sugar
    5.0
    g
    5.5%
    Cholesterol
    110
    mg
    37%
    Esha
    Rate this tip
    Ratings (2)
    Anonymous
    26/05/2015 21:11:13
    nuevo integrante a mi menú Me encantan las berenjenas,  ya tengo nuevo integrante para mienu.... Gracias 
    Irlanda Astorga
    25/11/2014 16:33:50
    Berenjenas Nunca había cocinado berenjenas pero esta receta me quedo muuuy buena, a mi familia le encantó.gracias.

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