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Eggplant and ricotta involtini
Ingredients
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eggplants trimmed and cut lengthways into slices3 - 4
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sea salt plus extra to season1 tbsp
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Parmesan cheese cut into pieces (3 cm)90 g
-
mozzarella cut into pieces230 g
-
garlic cloves3
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fresh basil leaves only, plus extra to garnish4 ½ sprigs
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fresh baby spinach leaves180 g
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extra virgin olive oil to drizzle9 tbsp
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smooth ricotta cheese750 g
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eggs2
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ground black pepper to season
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tomato passata600 g
Difficulty
easy
Nutrition per 1 portion
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