AUBERGINE BOLOGNESE BAKE

Prep time 15 mins Cooking time 30 mins Serves 4

INGREDIENTS

600g aubergine

200g baby spinach leaves 180g fresh ricotta

1 egg white

3 cups bolognese sauce 50g coarsely grated mozzarella 25g coarsely grated Parmesan 50g arugula leaves

METHOD

Preheat oven to 180°C.

Cut aubergine into 2mm thick slices; cook on a heated oiled grill or barbecue until just tender.

Boil, steam or microwave spinach until wilted; drain. Squeeze as much liquid as possible from spinach; cool for 10 minutes. Combine spinach, ricotta and egg white in a medium bowl; season.

Spread 1 cup of bolognese sauce over base of shallow 2-litre ovenproof dish. Layer with half the aubergine, half the spinach mixture and another 1 cup of bolognese. Repeat layering with remaining aubergine, spinach mixture and sauce. Top with mozzarella and Parmesan.

Bake for 20 minutes or until cheeses are browned. Stand for 10 minutes. Serve with arugula.