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Vegetarian Ricotta & Eggplant Casserole
Ingredients
  • 3 eggplants
  • olive oil spray
  • 3 cups tomato passata or marinara
  • 2 tbsp fresh oregano leaves chopped
  • 2 tsp fresh basil leaves chopped
  • 14 oz fresh ricotta cheese 400 g
  • 1.5 cup parmesan cheese, grated, divided into 1 cup ½ cup (about 5.5 oz - 155 grams total)
  • 3 eggs
  • sea salt and freshly cracked pepper
Steps
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