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Baked Stuffed eggplant Bolognese

Tender roasted eggplant halves filled with rich Bolognese sauce, creamy béchamel, and mozzarella, then baked until bubbly and golden.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 570 kcal

Ingredients
  

For the Eggplant:

  • 2 large eggplants halved lengthwise
  • 2 Tbsp. Olive oil
  • 2 Teaspoon Paprika
  • Salt & pepper

For the Bolognese (about 2 cups):

  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 2 garlic cloves minced
  • 1/2 lb. ground beef
  • 1/2 lb. ground pork or all beef
  • 2 Tbsp tomato paste
  • 2 cups. crushed tomatoes
  • ½ cup red wine optional
  • Salt & pepper to taste
  • 1 tsp dried oregano or Italian seasoning
  • Fresh basil optional

For the Béchamel:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1½ cups milk warmed
  • Pinch of nutmeg
  • Salt & pepper to taste
  • 2 tbsp grated Parmesan optional

Topping:

  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan

Instructions
 

Roast the Eggplant:

  • Preheat oven to 400°F (200°C).
  • Score the eggplant flesh in a crisscross pattern. Drizzle with olive oil, season with paprika, salt and pepper.
  • Place on a baking sheet. Roast for 25–30 minutes, until tender.
  • Once cooled slightly, scoop out some of the flesh to create a “boat,” leaving about ½ inch of eggplant.

Make the Bolognese:

  • In a large skillet, heat olive oil over medium heat. Add onion, carrot, celery, and cook until soft (6–8 minutes).
  • Add garlic, then the ground meats. Cook until browned.
  • Stir in tomato paste; cook 1–2 minutes. Deglaze with wine (if using).
  • Add crushed tomatoes, seasoning, and let simmer for 25–30 minutes, stirring occasionally. Adjust seasoning.

Make the Béchamel:

  • Melt butter in a saucepan. Stir in flour to form a roux; cook 1–2 minutes.
  • Gradually whisk in warm milk until smooth.
  • Simmer gently until thickened, 4–5 minutes. Season with salt, pepper, nutmeg, and Parmesan.

Assemble & Bake:

  • Lower oven to 375°F (190°C).
  • Place roasted eggplant halves in a baking dish.
  • Fill each with warm Bolognese sauce.
  • Spoon béchamel generously over the top.
  • Sprinkle mozzarella and extra Parmesan over each.
  • Bake for 20–25 minutes, until bubbly and golden.
  • Optional: Broil for 2–3 minutes at the end for extra browning