Eggplant Bolognese with Mozzarella 🍆🧀

A healthier spin on comfort food that’s as nourishing as it is delicious!

Let’s talk about comfort food that doesn’t leave you feeling sluggish. That’s exactly what this Eggplant Bolognese with Mozzarella brings to the table—literally! It’s the cozy, saucy, cheesy magic of Bolognese layered over roasted eggplant slices and finished off with gooey, melted mozzarella. Yes, please.

This recipe is ideal for anyone looking to get a little more veg in their life while still satisfying those comfort cravings. It’s perfect for weeknights, dinner parties, or when you’re trying to impress someone with minimal effort!

🛒 Ingredients You’ll Need

For 2 servings of this satisfying meal:

Roasted Eggplant:

1 or 2 eggplants (depending on size)
Olive oil
Salt

Bolognese Sauce:

10g butter
1 beef steak (250g–300g)
1 tsp chili flakes (optional, but yum)
1 tsp garlic powder or fresh minced garlic
1 tsp dried thyme
1 tsp dried parsley
180g tomato sauce (use your favorite)
100ml water

Toppings:

2 mozzarella balls (fresh is best!)
Fresh tomatoes
A drizzle of balsamic vinegar
Optional: arugula, shaved Parmesan

🔥 Step-by-Step Instructions

1. Prep and Roast the Eggplant

Start by slicing your eggplants into even rounds—about ½-inch thick. Lay them flat on a lined baking sheet, drizzle with olive oil, and sprinkle with salt.

Roast at 200°C (400°F) for 20 minutes, flipping halfway through. They should be golden brown and slightly softened.

2. Make the Meaty Bolognese

While the eggplant is roasting, grab a skillet and melt your butter over medium heat. Add the steak and sear it until golden on both sides—this locks in flavor!

Use a spatula to break up the steak into crumbles. Add your chili flakes, garlic, thyme, and parsley. Once the meat is coated in all that aromatic goodness, pour in the tomato sauce and water. Let it simmer for 3–4 minutes, stirring occasionally.

Pro tip: If you want a richer sauce, add a splash of red wine or a spoonful of tomato paste.

3. Assemble & Bake

Once the eggplant is done, it’s time to layer!

Top each roasted eggplant slice with a generous spoonful of your Bolognese. Add slices of fresh mozzarella on top—don’t be shy!

Return everything to the oven and bake for 10 more minutes at 200°C (400°F) until the cheese is melty and bubbling.

4. Finishing Touches

Add a handful of halved cherry tomatoes, a light drizzle of balsamic vinegar, and a few sprigs of basil or fresh arugula. Finish with shaved Parmesan if you’re feeling fancy. ✨

🧡 Why You’ll Love This Eggplant Bolognese

Low-carb & gluten-free: Perfect for lightening things up without sacrificing flavor.
Customizable: Swap beef for ground turkey, chicken, or lentils for a vegetarian twist.
Minimal prep: Roasting and layering makes this recipe super weeknight-friendly.
Kid-approved: Cheesy + saucy = always a win.

🥗 What to Serve With It

While this dish is already pretty balanced, here are a few tasty add-ons:

A crisp green salad with lemon vinaigrette
Garlic bread or warm naan (for extra comfort)
Zucchini noodles or rice if you want more volume

🧀 Recipe Tips & Variations

Make it vegetarian: Replace the beef with lentils or chopped mushrooms.
Add depth: A dash of Worcestershire sauce or soy sauce to the Bolognese adds umami.
Get fancy: Use smoked mozzarella or burrata for a gourmet twist.
Meal prep it: The components can be made ahead and assembled just before baking.

❤️ Final Thoughts

This Eggplant Bolognese with Mozzarella is the ultimate comfort food with a healthy twist. It’s saucy, cheesy, and full of rich flavor—but without the heaviness of traditional pasta dishes. Whether you’re trying to sneak in more veggies or impress someone with a low-effort, high-reward dinner, this recipe always delivers.

So next time you’re in the mood for something cozy and satisfying, skip the spaghetti and go eggplant instead. Your taste buds (and your body) will thank you!