Roasted Eggplant Bolognese Volcanoes Topped With A Cheesy Béchamel Sauce

We just can't get enough of this delicious purple vegetable! And we bet you've never had eggplant like this before – without a doubt, your kids and dinner guests will be delighted by these cheesy volcanoes stuffed with bolognese sauce.

You'll Need:

• 4 eggplants
• 3 tbsp olive oil

For the bolognese filling:

• 2 tbsp olive oil
• 24 oz ground beef
• 1 onion
• 6 garlic cloves
• 1 tsp sweet paprika
• 1 tbsp oregano
• 1 tsp salt
• ½ tsp pepper
• 2 tbsp tomato paste
• 14 oz crushed tomatoes
• ½ tsp cinnamon (optional)
• ½ tsp nutmeg (optional)
• 3 fl oz red wine (optional)

For the béchamel sauce:

• 4 oz butter
• 14 fl oz milk
• 4 oz grated pecorino or parmesan cheese
• 2 eggs
• 3 oz flour
• 1 tsp salt

Here's How:

1. Preheat the oven to 350°F. Wash and dry the eggplants and slice a little bit off the top and bottom. Stand the eggplants upright and hollow out the insides, leaving a ⅓ inch rim on top.

2. Brush the tops and insides of the eggplants with olive oil. 

3. For the bolognese sauce, first brown the ground beef. Add the onions and garlic and let everything cook together. Season with salt, pepper, oregano, and sweet paprika and stir in the tomato paste, crushed tomatoes, and if you wish, the red wine. Let simmer for about 15 minutes.

4. For the béchamel sauce, first melt the butter over medium heat in a saucepan. Add the flour and milk, mix well, and bring to a boil. Turn off the heat and add the cheese and whisked eggs. Season with salt and stir until everything is mixed together.

5. Place the eggplants on a sheet pan lined with parchment paper, fill the insides with bolognese sauce, and top with a dollop of béchamel sauce. Bake for 20 minutes.

Have you ever eaten a volcano before? Tastes pretty good, right?! Be sure to share this recipe with the eggplant lovers in your life.

You can find the recipe for the Puff Pastry Rose Tart With Grilled Eggplant & Zucchini featured in the bonus video here.