Bolognese-Stuffed Eggplants Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border.
• STEP 3.Chop the eggplant flesh and set aside.
• STEP 4.In a large skillet, heat olive oil over medium heat and add the chopped eggplant, ground beef, onions, and garlic. Cook until the beef is browned and the onions are softened.
• STEP 5.Add the tomatoes, tomato paste, oregano, basil, salt, and pepper to the skillet. Simmer for 10 minutes.
• STEP 6.Fill the hollowed-out eggplant halves with the bolognese sauce and top with shredded cheese.
• STEP 7.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden.
• STEP 8.Remove from the oven and let the stuffed eggplants cool for a few minutes before serving.

Cooking Tips

• Feel free to add other vegetables such as bell peppers or mushrooms to the bolognese sauce for extra flavor and texture.
• If you prefer a vegetarian version, you can substitute the ground beef with cooked lentils or mushrooms.
• Garnish the stuffed eggplants with fresh herbs such as parsley or basil before serving.

Storage and Serving

• Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stuffed eggplants in a preheated oven at 350°F for about 15 minutes, or until heated through.
• Serve the stuffed eggplants hot, either as a main dish or as a side dish with grilled chicken or fish.