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Ingredients
- 3 - 4 eggplants trimmed and cut lengthways into slices
- 1 tbsp sea salt plus extra to season
- 90 g Parmesan cheese cut into pieces (3 cm)
- 230 g mozzarella cut into pieces
- 3 garlic cloves
- 4 ½ sprigs fresh basil leaves only, plus extra to garnish
- 180 g fresh baby spinach leaves
- 9 tbsp extra virgin olive oil to drizzle
- 750 g smooth ricotta cheese
- 2 eggs
- ground black pepper to season
- 600 g tomato passata
- Nutrition
- per 1 portion
- Calories
- 690.7 kcal / 2889.8 kJ
- Protein
- 31.2 g
- Fat
- 47.8 g
- Carbohydrates
- 40.1 g
- Fiber
- 12.2 g
- Saturated fat
- 19.2 g
- Sodium
- 1606.5 mg
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