recipes
Eggplant Ricotta Bake
A great recipe suitable for vegetarians but one the whole family can enjoy.
serves 6
20 min prep
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ingredients
| 1 large eggplant (600g), sliced into thin rounds Olive oil spray 400g ricotta cheese 1 egg, lightly beaten 575g jar Leggo's Pasta Bake - Creamy Sundried Tomato & Garlic ¼ cup chopped flat leaf parsley Salt and freshly ground black pepper, to taste 1½ cups mozzarella cheese |
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instructions
step 1
Spray eggplant slices with olive oil and cook in a non stick frying pan until golden.
step 2
Place ricotta cheese and egg in a large bowl, add ½ jar Leggo's Pasta Bake, parsley and seasonings, stir to just combine ingredients.
step 3
Lightly grease 6 x 1 cup pots. Place a large slice of eggplant in each pot to cover base. Spoon filling evenly between pots and top with remaining egg plant slices. Spoon over remaining Leggo's Pasta Bake - Creamy Sundried Tomato & Garlic and sprinkle with cheese.
step 4
Bake in a preheated oven at 180°C for 20 minutes or until golden.
recipe tip
Use fresh ricotta from the deli, as it is firmer in texture.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1230kJ (294Cal) | 403kJ (96Cal) |
| Protein | 20.4g | 6.7g |
| Fat - Total | 18.7g | 6.1g |
| - Saturated | 11.3g | 3.7g |
| Carbohydrate | 10.0g | 3.3g |
| - Sugars | 6.2g | 2.0g |
| Dietary Fibre | 3.4g | 1.1g |
| Sodium | 919mg | 301mg |
| Potassium | 467mg | 153mg |
Country Harvest - carrot, peas, cauliflower & broccoli
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Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Eggplant Ricotta Bake
Eggplant Ricotta Bake
A great recipe suitable for vegetarians but one the whole family can enjoy.
ingredients
1 large eggplant (600g), sliced into thin rounds
Olive oil spray
400g ricotta cheese
1 egg, lightly beaten
575g jar Leggo's Pasta Bake - Creamy Sundried Tomato & Garlic
¼ cup chopped flat leaf parsley
Salt and freshly ground black pepper, to taste
1½ cups mozzarella cheese
instructions
step 1
Spray eggplant slices with olive oil and cook in a non stick frying pan until golden.
step 2
Place ricotta cheese and egg in a large bowl, add ½ jar Leggo's Pasta Bake, parsley and seasonings, stir to just combine ingredients.
step 3
Lightly grease 6 x 1 cup pots. Place a large slice of eggplant in each pot to cover base. Spoon filling evenly between pots and top with remaining egg plant slices. Spoon over remaining Leggo's Pasta Bake - Creamy Sundried Tomato & Garlic and sprinkle with cheese.
step 4
Bake in a preheated oven at 180°C for 20 minutes or until golden.
serves 6 20 min prep recipe tip
Use fresh ricotta from the deli, as it is firmer in texture.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au