INGREDIENTS
2
Eggplants, large
1
Garlic clove
1 cup
Tomato passata
1
Egg
1
Salt and pepper
1 cup
9 oz/ 250 g reduced fat ricotta, reduced fat
1 1/2 cups
Mozzarella, light
1/2 cup
Parmesan
9 oz
frozen spinach (thawed and squeezed to remove as much liquid as possible)