Baked eggplants with bolognese

Baked eggplants with bolognese
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Baked eggplants with bolognese calories by ingredient


Introduction

From webpage: http://food-4tots.com/2010/06/06/baked-egg
plants-with-bolognese-sauce/3/ From webpage: http://food-4tots.com/2010/06/06/baked-egg
plants-with-bolognese-sauce/3/
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 – minced
    2 cloves garlic – chopped
    1 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 paste
    1 tbsp tomato ketchup
    1 tbsp sugar
    2 pieces of bay leaves (optional)
    200 ml stock – I used 7g Maggi chicken concentrated stock with 200ml water
    Dash of ground black pepper
    Pinch of salt
    Cornstarch solution for thickening (mix 1 tsp corn flour with 1 tbsp water)

Directions



Number of Servings: 4

Recipe submitted by SparkPeople user SFTULIP.