Bolognese-stuffed eggplants

Bolognese-stuffed eggplants blend traditional Bolognese sauce flavors with tender roasted eggplant for a hearty meal. This dish is perfect for family dinners with its comforting taste and impressive presentation.

12 Mar 2026
Cook time 70 min
Prep time 15 min

Ingredients:

4 eggplant
1 short spray cooking spray oil
1 cup grated parmesan cheese
2 tbsp olive oil
2 onions
2 garlic cloves
1 carrot
1 red pepper
1 stalk celery
24 oz ground beef (80/20%)
2 cans canned tomatoes
1/2 cup beef broth
2 tbsp tomato puree

Bolognese-stuffed eggplants combine the rich, hearty flavors of a traditional Bolognese sauce with the savory, soft texture of roasted eggplant. It's a delicious and nutritious twist on a classic Italian favorite, offering a perfect meal that's both satisfying and wholesome. Ideal for family dinners or entertaining guests, this recipe is sure to delight taste buds and impress with its taste and presentation.

Instructions:

1. Prepare the Eggplants:
- Preheat your oven to 375°F (190°C).
- Wash the eggplants and cut them in half lengthwise. Using a spoon, scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the scooped-out flesh and set it aside.
- Place the eggplant shells on a baking sheet and spray them lightly with cooking spray oil. Season with a little salt and pepper.
- Bake the eggplants in the preheated oven for about 15-20 minutes, or until they start to soften. Remove from the oven and set aside.

2. Make the Bolognese Sauce:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onions, garlic, carrot, red pepper, celery, and the reserved eggplant flesh. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the canned tomatoes, beef broth, and tomato puree. Season with salt and pepper to taste.
- Allow the mixture to simmer for about 20-25 minutes, stirring occasionally, until the sauce has thickened.

3. Stuff the Eggplants:
- Fill the baked eggplant shells with the Bolognese sauce, pressing it down slightly to compact the filling.
- Sprinkle the grated Parmesan cheese evenly over the top of the stuffed eggplants.

4. Bake:
- Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and golden brown.

5. Serve:
- Remove the stuffed eggplants from the oven and let them cool slightly before serving.
- Serve the Bolognese-stuffed eggplants warm, garnished with fresh herbs if desired.

With the perfect balance of savory beef, aromatic vegetables, and creamy Parmesan cheese, Bolognese-stuffed eggplants provide a delicious and hearty meal that can be enjoyed by all. This recipe elevates the traditional Bolognese sauce by pairing it with tender roasted eggplants, creating a dish that's both comforting and special. By following these steps and tips, you'll be able to create a memorable meal that's sure to become a favorite in your household.

Bolognese-stuffed eggplants FAQ:

What is the baking time for the stuffed eggplants?

After stuffing the eggplants, bake them in the oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and golden brown.

How can I tell if the eggplants are done roasting?

The eggplants are done roasting when they start to soften, which typically takes about 15-20 minutes in the oven. They should have a slight give when pressed.

Can I store leftover stuffed eggplants?

Yes, leftover Bolognese-stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.

What can I use as a substitute for ground beef in this recipe?

You can substitute ground turkey, chicken, or a plant-based ground meat alternative for a different flavor profile or dietary preference.

What type of eggplant is best for this recipe?

Globe eggplants are commonly used for this recipe due to their sturdy size and shape, which holds the stuffing well. However, smaller varieties like Japanese eggplants can also work.

Cooking Tips:

- Choose medium to large eggplants that are firm and free of blemishes for the best results.

- Roast the eggplants until they are tender but not mushy, so they hold their shape when stuffed.

- To save time, you can prepare the Bolognese sauce a day ahead and refrigerate it until you're ready to stuff the eggplants.

- For added flavor, consider adding a splash of red wine to the Bolognese sauce while it simmers.

- If you prefer a spicier dish, add a pinch of crushed red pepper flakes to the Bolognese sauce.

- Sprinkle fresh basil or parsley on top of the stuffed eggplants for a burst of freshness and color before serving.

Nutrition Facts

8 Servings
Calories 340kcal
Protein 20g
Carbohydrates 20g
Fiber 9g
Sugar 12g
Fat 24g

Bolognese-stuffed eggplants