Step 1

Prepare all of your ingredients beforehand.

Step 2

Bolognese Sauce: Start with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for a few minutes.

Step 3

Once caramelised, add bacon and minced meat, mix and cook for 15 minutes.

Step 4

Add diced fresh celery, herbs, salt & pepper, and mix and cook over medium heat for another 10 minutes.

Step 5

As of last add tomato sauce and heavy cream and fully combine.

Step 6

Cover with the lid and cook for approximately 40 minutes at a medium temperature.

Step 7

Preheat your oven to 200C or 400F.

Step 8

Cut Eggplant in half lengthwise using a sharp knife. With a Tablespoon, hollow the middle of the eggplant flesh as you see in the video. Depending on how restricted you are with carbohydrates, you use leftover chopped eggplant flesh in the bolognese sauce. Cut into small cubes and add into the sauce before filling the vegetable.

Step 9

Place all of the eggplant shells into the baking dish or a Casserole, which you are going to use. Fill each of the eggplants with Bolognese sauce up to the top.

Step 10

Top each of the Melanzane with Grated Cheese. You can also top it up with keto breadcrumbs or bacon bites.

Step 11

Bake at 200C or 400F for approximately 40 minutes.

Step 12

Top it up with Italian Seasoning and enjoy.