Dinner

Baked eggplants with bolognese is for Dinner.

Baked eggplants with bolognese takes 20 minutes to prepare.

Baked eggplants with bolognese takes 20 minutes to cook.

Baked eggplants with bolognese makes 4 servings.

The ingredients for Baked eggplants with bolognese are:

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)

Here is how you make Baked eggplants with bolognese:

Number of Servings: 4Recipe submitted by SparkPeople user SFTULIP.

The nutritional information for Baked eggplants with bolognese is:

• 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

Baked eggplants with bolognese is Italian cuisine.