Ingredients
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2–3 long, slender eggplants
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200 g ricotta or mozzarella cheese
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50 g grated Parmesan
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2 eggs
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100 g breadcrumbs
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500 ml tomato passata (pureed tomatoes)
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Extra virgin olive oil
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Salt & pepper to taste
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Fresh basil leaves 🌿
Preparation
see continuation on next page
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