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Eggplant and ricotta involtini

Eggplant and ricotta involtini
3.9 15 rating
Prep. 20 min
Total 1 h 20 min
6 portions
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Ingredients

  • eggplants trimmed and cut lengthways into slices
    3 - 4
  • sea salt plus extra to season
    1 tbsp
  • Parmesan cheese cut into pieces (3 cm)
    90 g
  • mozzarella cut into pieces
    230 g
  • garlic cloves
    3
  • fresh basil leaves only, plus extra to garnish
    4 ½ sprigs
  • fresh baby spinach leaves
    180 g
  • extra virgin olive oil to drizzle
    9 tbsp
  • smooth ricotta cheese
    750 g
  • eggs
    2
  • ground black pepper to season
  • tomato passata
    600 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1606.5 mg
Protein 31.2 g
Calories 2889.8 kJ / 690.7 kcal
Fat 47.8 g
Fibre 12.2 g
Saturated Fat 19.2 g
Carbohydrates 40.1 g

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