Ingredients (serves 4)
- 2 (500g each) eggplants
- Olive oil cooking spray
- ½ quantity Bolognese (see related recipe)
- 1/3 cup shredded fresh basil leaves
- ½ cup grated parmesan
- Small fresh basil leaves, to serve
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pierce eggplant several times with a fork. Spray all over with oil. Place on prepared tray. Bake for 40 minutes or until tender. Cool slightly.
Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves, leaving a 1cm border. Finely chop.
Combine bolognese, shredded basil and chopped eggplant in a medium bowl. Place eggplant halves on baking tray. Spoon bolognese mixture into eggplant. Sprinkle with Parmesan. Bake for 20 minutes or until heated through. Serve sprinkled with basil leaves.