The Guilt-Free Italian Dinner: Cheesy Eggplant and Veal Bake That Won’t Ruin Your Diet

When it comes to choosing what to eat for dinner after a hard day at work, it’s always the simplicity of the dish that becomes everyone’s priority. However, even the simplest meal can look like an haute-cuisine dish and taste just like nothing else.

This eggplant and veal bake will make you feel like you’re spending your best evening somewhere in a Roman trattoria, since it can also remind some of the famous Bolognese pasta. Still, the biggest advantage here is that it’s also very easy to cook.

Here’s what you need: 200 g of boiled veal, 400 g of eggplant, 100 g of bell peppers, 200 g of tomatoes, 100 g of onion, 30 g of Parmesan cheese, 30 g of olive oil, salt and fresh parsley to taste.

Preheat the oven to 180°C. Take the eggplants, cut them in half lengthwise, make deep lengthwise slits in the flesh, and place them on a baking sheet to roast for 20 minutes.

Meanwhile, heat the olive oil in a skillet, add the onion sliced into half-rings and fry, then toss in the finely diced bell pepper and cook everything together for another couple of minutes.

Add the chopped boiled veal and peeled, diced tomatoes to the pan, simmer everything for 5 minutes, and season with salt to taste.

Remove the baked eggplants, let them cool slightly, and carefully scoop out the flesh with a spoon, trying not to tear the skin. Cut the flesh into cubes, mix it with the contents of the pan, and fill the eggplant shells with this filling.

Move them to a baking dish, sprinkle generously with grated Parmesan on top, and return to the oven for another 15 minutes. Garnish the finished eggplant with fresh parsley.