date:May 08, 2014
Ingredients
Olive oil spray
2 medium eggplants
480g (2 cups) fresh ricotta
1/2 cup chopped fresh basil
70g (1 cup) finely grated parmesan
1 x 575g btl Primavera Pasta Sauce
85g (3/4 cup) coarsely grated mozzarella
Cooked polenta (optional), to serve
Method
1. Preheat oven to 200C. Spray 2 large baking trays with olive oil spray to lightly grease. Cut the eggplants into sixteen 1cm-thick slices lengthways. Arrange the eggplant, in a single layer, on the prepa