Eggplant & bolognese stack


  • 1 tablespoon olive oil
  • 2 carrots, finely chopped
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 2 cups vegetable stock
  • 400g tomatoes – diced
  • 500g beef mince
  • 1/2 bunch of parsley
  • 1 bay leaf
  • 1 large eggplant, sliced 1cm thick
  • 150g mozzarella cheese, thinly sliced
  • 150g parmesan cheese, grated
  • parsley to serve


To make the bolognese, heat oil in a large saucepan, on low. Sauté carrots, onion, celery and garlic, 8-10 minutes, until onion is tender. Stir in paste. Cook 1 minute.

Add beef and cook well, then add stock, tomatoes, oregano and bay leaf. Bring to simmer. Cook 30-35 minutes, covered, until meat is tender. Season to taste.

Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

Meanwhile, heat a char-grill pan on high. Brush eggplant slices with oil. Char-grill 3-4 minutes each side until tender.

Arrange 4 eggplant slices on a tray. Top each with a spoonful of bolognese and a slice of mozzarella. Repeat layers, finishing with eggplant and grated parmesan cheese. Bake 5-10 minutes until cheese melts. Sprinkle with chopped parsley and serve with a fresh salad.

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