4 Serves
75 Mins
Wash and slice the eggplant lengthwise. Arrange the slices on a cutting board and sprinkle generously with salt. Let them sit for 30 minutes to draw out moisture, then pat dry with paper towels.
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ItalianVitamin E
4 mg / 15 mgVitamin K
609 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
256 µg / 400 µgCalcium
451 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
1178 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Preheat your oven to 200°C. Arrange the eggplant slices on a baking sheet and roast for 10 minutes per side until tender.
In a mixing bowl, combine the ricotta cheese with chopped basil and oregano. Set aside one-third of this mixture for the final garnish.
Spread one-third of the tomato paste into the bottom of a casserole dish. Layer with half of the roasted eggplant, half of the ricotta mixture, and a layer of fresh spinach.
Add the remaining eggplant, the rest of the ricotta mixture, and top with the remaining tomato paste. Cover the dish with aluminum foil and bake at 190°C for 15 minutes.
Remove the foil, sprinkle with shredded cheese, and bake for an additional 3-5 minutes until the cheese is melted and bubbly. Garnish with the reserved basil mixture before serving.
36
g145
g37
g
Italian
Italian