date:Jul 09, 2013
Ingredients Nutrition
2 large eggplants, thickly sliced lengthways
Olive oil cooking spray
500g fresh ricotta cheese
2 egg yolks
2 tablespoons finely chopped fresh chives
1/4 cup pine nuts, toasted
1/4 cup finely chopped fresh basil leaves
1/2 cup finely grated parmesan cheese
1/2 x 575g jar napoletana pasta sauce
1/2 cup fresh breadcrumbs
Mixed salad leaves, to serve
Method
Step 1
Heat a chargrill or non-stick frying pan over medium-high heat. Spray both sides of eggplant with oil. Cook,