Eggplant Ricotta And Parmesan Bake

Eggplant Ricotta And Parmesan Bake

Eggplant Ricotta And Parmesan Bake

By Donna Hay
Serves 10

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Details
  • Servings:   8
  • Calories:   303
  • Protein:   12g
  •  
  • Fiber:   2g
  • Sugar:   4g
  • Carb Total:   6g
  •  
  • Trans Fat:   1g
  • Saturated:   13g
  • Fat Total:   27g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 1 x 450g eggplant (aubergine), thinly sliced
  • ¼ cup (60ml) olive oil
  • 250 g ricotta
  • 1 cup (80g) finely grated parmesan
  • 3 eggs
  • 1 cup (250ml) single (pouring) cream
  • ½ cup chopped basil leaves
  • ½ cup (40g) finely grated parmesan, extra
Instructions

Eggplant Ricotta And Parmesan Bake serves 8 original recipe by Donna Hay.

View original preparation instructions

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