date:Jul 31, 2014
eggplant several times with a fork. Spray all over with oil. Place on prepared tray. Bake for 40 minutes or until tender. Cool slightly.
4. Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves, leaving a 1cm border. Finely chop.
5. 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 sprinkl