Turn the eggplants into delicious slices, rich filled with Spinach & Ricotta cheese, to amaze your friends and family with a healthy and tasty recipe.
How to make
- Heat oven to 220C/200C fan/gas 7. Brush both sides of the eggplant slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once;
- Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry;
- Mix with the ricotta, nutmeg and plenty of seasoning;
- Dollop a spoonful of the cheesy spinach mix in the center of each eggplant slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish;
- Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and hot.
Ingredients
- 2 eggplants, cut into thin slices lengthways
- 2 tablespoons olive oil
- 500g spinach
- 250g tub ricotta
- grating of nutmeg
- 350g jar tomato sauce
- 4 tablespoons fresh breadcrumb
- 4 tablespoons parmesan (or vegetarian alternative)
Sounds delicious, right? Check out other super tasty and healthy recipes here.
Source: My Little Italian Kitchen
