Eggplants Bolognese

Cut the eggplants (2 pcs) in half and brush with vegetable oil (2 tablespoons). Season with salt and pepper to taste, then make cuts in the flesh to help it cook better.

Place the eggplants on a baking sheet lined with foil and bake them in a preheated oven at 180 °C for 20–30 minutes.

After baking, carefully scoop out the flesh from the eggplants to create “boats”.

Chop the onion (1 pc) into medium pieces and sauté in a pan until golden brown. Then add the minced meat (200 g) and fry until fully cooked.

Chop the garlic (2 cloves) and basil (5 sprigs), and grate the mozzarella (100 g) and any hard cheese (50 g) on a medium grater.

Thoroughly mix all the ingredients, including the eggplant flesh (except for the cheese).

Fill the eggplant boats with the resulting filling, drizzle with tomato sauce (150 g), and sprinkle with grated cheeses.

Bake in the oven for another 10–15 minutes until the cheese melts and becomes golden brown.