Ingredients
Method
- Slice the eggplant and zucchini lengthwise, you can slice it on the mandoline if you have one.
- In two large baking trays, lay down eggplant and zucchini slices, sprinkle with pepper and salt, drizzle with oil.
- Bake at 180C for 5 min on each side, cool.
- Spread 2 tbsp of pasta sauce on the bottom of a deep baking tray.
- Layer the zucchini slices across the tray, top with a tbsp of sauce and ¼ cup of each parmesan and mozzarella, followed by a few tbsp of ricotta.
- Repeat the next layer with eggplant slices.
- Repeat all the layers until you finish with all the slices, and finish with ¼ cup of parmesan and mozzarella on top.
- Bake at 160c for 20 min until the cheese is melted and golden on top.
- Sprinkle basil to serve.
More about this recipe
Nutrition per serving
Calories 191.19kcal
Total Fat 11.11g
Carbs 16.73g
Sugars 10.27g
Protein 7.75g
Sodium 741.23mg
Fibre 4.82g
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