Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
- 2 eggplants, peeled and cubed
- 120 ml (8 tbsp) olive oil
- 5 ml (1 tsp) dried oregano
- 15 ml (1 tbsp) fresh basil leaves, chopped
- 4 cloves garlic, minced
- 60 ml (4 tbsp) red wine vinegar
- 90 ml (6 tbsp) breadcrumbs
- 500 ml (2 cups) homemade Bolognese sauce
- 250 ml (1 cup) Parmesan cheese, grated
- Salt and pepper to taste
Preparation
- Preheat the oven, rack in the middle, to 200 °C (400 °F).
- In a hot skillet, brown the eggplant in the olive oil.
- Add oregano, basil, garlic, vinegar, salt, pepper and continue cooking until you have stewed eggplant. Check the seasoning
- In small individual dishes, divide the eggplant compote, breadcrumbs, cover with Bolognese sauce, parmesan and cook in the oven for 15 minutes.
