Eggplant Bolognese Bakes

Loaded Eggplant Bolognase RS CC

Eggplant Bolognese Bakes.

  • Servings: 8
  • Difficulty: Easy
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Eggplant is delicious and this recipe combines the perfect combination of eggplant slices and delicious Bolognese sauce baked with cheese and herbs. I must admit I do cheat a little when it comes to the Bolognese. When I don’t have the time to make from scratch I’ll use a jar of prepared Bolognese Pasta Sauce with the lowest carbohydrate level possible to make a rich and meaty sauce. This Eggplant Parmigiana is delicious and can be served for breakfast, lunch or dinner. They are best eaten straight from the oven and not suitable for freezing.



Bolognese Sauce

  • 2 tsp olive oil
  • 500g beef or veal mince (You can also use chicken or turkey mince for this recipe.
  • 1x 500g jar bolognese sauce (lowest carbohydrate / 100g as possible)

Eggplant Slices

  • 2 large eggplant washed, tops removed and sliced into 4 thick slices lengthwise
  • Olive oil for frying

Cheese Topping

  • 1/2 cup almond meal
  • 2 tsp dried mixed herbs
  • 1 tsp dried onion powder or 2 tsp granulated dried onion
  • ¼ cup grated cheddar cheese
  • ½ cup grated parmesan cheese
  • 1 tsp salt


Cooked Eggplant RS CC


  1. To make a simple Bolognese sauce brown the beef mince in a medium saucepan with a little olive oil and then add the pasta sauce. Simmer gently for about 20 minutes to develop the flavours fully while preparing the eggplant slices. Set aside.
  2. Cut the washed and toped eggplant into 4 thick slices lengthwise. 
  3. Pre-heat enough olive oil in a frying pan to allow the eggplant to cook and not stick. Please keep in mind that eggplant will absorb oil like a sponge when it’s cold so heat the pan and the oil before adding the eggplant. Add enough oil to cook but not to much or the eggplant will be too oily. Fry until browned and softened but still retains it’s shape when removed from the pan. Remove the slices carefully and place the cooked eggplant slices in a single layer on a baking tray covered with baking paper.
  4. Heat the oven to 190c. 
  5. Spread the Bolognese sauce over the eggplant slices.
  6. Mix all the cheese topping ingredients together till well combined. Spoon the topping over the sauce on each slice and bake in the oven for 20 minutes until the cheese is melted and golden.
  7. Serve with a fresh Greek or garden salad for a light meal.



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