Baked eggplants with bolognese

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
Ingredients: 1. Eggplants (6 ” or 15cm each) – It is only a guideline. It depends on the size of your baking dishes. 2. Bolognese sauce/ meat sauce 3. Shredded cheese – based on your preference (I used Mozallera)Bolognese Ingredients:240g minced meat/ beef (If you are a non meat eater, substitute with fresh mushrooms)60g fresh mushrooms – chopped (If you don’t have mushrooms, substitute with meat/ beef)1 medium size onion – minced2 cloves garlic – chopped1 tin diced tomato (412g)1 tsp dried basil leaves or mixed Italian dried herbs (1/2 oregano and 1/2 parsley)Bolognese Seasonings:2 tbsp tomato paste1 tbsp tomato ketchup1 tbsp sugar2 pieces of bay leaves (optional)200 ml stock – I used 7g Maggi chicken concentrated stock with 200ml waterDash of ground black pepperPinch of saltCornstarch solution for thickening (mix 1 tsp corn flour with 1 tbsp water)
Directions


Number of Servings: 4

Recipe submitted by SparkPeople user SFTULIP.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 316.7
  • Total Fat: 21.4 g
  • Cholesterol: 66.6 mg
  • Sodium: 182.8 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 15.8 g

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