Eggplant, Ricotta, and Spinach Involtini
Enjoy a delicious Italian favourite with our Eggplant, Spinach, and Ricotta Involtini. Eggplant slices are rolled with a creamy mix of ricotta, feta, lemon, green olives, and spinach, then baked in a rich tomato sauce. Topped with crunchy sourdough crumbs, basil, and buffalo mozzarella, it’s a tasty and easy meal that’s ready to heat and serve.
Ingredients
Napolitana Sauce (Tomatoes, Onion, Olive oil, Carrots, Celery, Murry salt, Garlic, Caster sugar, Thyme, Bay leaves, White pepper), Eggplant, Ricotta, Onion, Onion sauteed, Spinach, Herb Pangrattato crumbs, Parmesan & mozarella, Whole eggs, Green olives, Parmesan, Feta, Basil, Garlic, Torn mint, Chives, Lemon, Buffalo mozzarella.
Preparation and storage notes
STORAGE: keep in fridge COOK: oven
Nutritional information
| Serving size: 850g | Per serve | Per 100g |
|---|---|---|
| Energy | 5525.1kJ | 650kJ |
| 1320.5Cal | 155.4Cal | |
| Protein | 75.2g | 8.8g |
| Fat, total | 68.4g | 8g |
| • saturated | 29.9g | 3.5g |
| Carbohydrate | 85.5g | 10.1g |
| • sugars | 43.8g | 5.1g |
| Sodium | 3121mg | 367.2mg |