Prep time 20 minutes cook time 1 hour
Ingredients (servers 8)
1 large eggplant, thinly sliced
6 cups bolognese sauce
2 cups full fat ricotta cheese
2 cups mozzarella cheese, shredded
1 cup parmesan cheese, shredded
8 small fresh basil leaves, chopped
1 tbsp dried oregano
Preheat oven to 200°C
Cut ends off eggplants and slice lengthwise in 5 cm slices. You should end up with about 10 slices total.
Brush each slice of eggplant with olive oil on both sides and sprinkle with a little salt and pepper. Bake for about 7 minutes each side.
In a large mixing bowl, combine ricotta, Parmesan and basil. Mix until all ingredients are well incorporated.
Pour 2 cups of sauce into the bottom of a large baking dish. Spread into an even layer. On top of the sauce, layer half of the eggplant slices.
Layer on half of the ricotta mixture, spreading evenly across the entire dish. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
Repeat to make a second layer.
On the top: Pour remaining 2 cups of meat sauce.
Sprinkle remaining 1 cup of mozzarella cheese evenly across the entire dish. Sprinkle oregano on top of cheese.
Cover with foil and bake for 30 minutes. Remove foil and cook on high for 5-8 minutes or until golden on top.
Serve with any salad
Replace eggplant with zucchini
Double recipe for extra potions - freeze and reheat later
Nutrition Per Serve
Energy: 2512.7 KJ (600 calories)
Protein: 43.5 grams
total: 39.3 grams
saturated: 19.3 grams
Carbohydrates: 16.7 grams
sugar: 11.8 grams
dietary Fibre: 3.0 grams
Sodium: 842.8 mg