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Ingredients
2 eggplants, sliced into 1/4 inch rounds
1 tablespoon salt, plus more to taste
140 grams (5 ounces) spinach
4 tablespoons ricotta cheese
1 onion, chopped
1 green pepper, chopped
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) diced tomatoes, one seasoned with Italian spices
Olive oil for cooking
Italian herbs to taste
200 grams shredded mozzarella cheese
30 grams grated Parmesan cheese
Instructions
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