Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
- 2889.8 kJ / 690.7 kcal
- Protein
- 31.2 g
- Carbohydrates
- 40.1 g
- Fat
- 47.8 g
- Saturated Fat
- 19.2 g
- Fibre
- 12.2 g
- Sodium
- 1606.5 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
Alternative recipes
Hazelnut and herb stuffed cauliflower
55min
Steamed eggplant and ricotta lasagne
1h 25min
Meat-free mushroom lasagne
1h 30min
Summer tomato and gin pasta sauce
35min
Eggplant cannelloni
1h 35min
Cheesy polenta with vegetable ragù
1h 20min
Mushroom and kale risotto
55min
Polenta with mediterranean vegetables
1h 35min
Ginger salmon udon with spiced cashews
35min
Bean and broccoli fritters with mango salad (Diabetes)
25min
Super Green Pasta (Darren Robertson)
30min
Ricotta gnocchi with walnut and spinach pesto
35min