RECIPES

MAIN DISHES

100% Organic Extravirgin Olive Oil

2 Sliced Grilled Eggplant
9 oz - 250 g Ricotta Cheese
4 ½ oz - 125 g Parmigiano Reggiano Cheese

1 lb - 450 g Tomato Sauce

Chopped Basil
Salt
Black Pepper

In a pan with extravirgin olive oil fry the garlic until golden then add tomato sauce and black pepper then cook for 15 min.

Leave to simmer for about 15 min.

In a bowl mix ricotta, parmigiano, basil, salt and black pepper.

In a baking dish fill eggplant with mixture and roll up then cover with sauce.

Bake at 200°C/400°F for 15 min.

Serve.

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