Nicolaj Fessel

Nicolaj Fessel

Copenhagen / Historiker der havnede i undervisningsbranchen og roder med It (og racer)
Nicolaj Fessel
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ingredients 2 large eggplants 1 cup (9 oz/ 250 g jar) reduced fat ricotta 1 1/2 cups shredded light mozzarella, divided in 1/2 cup and 1 cup 1/2 cup shredded parmesan 9 oz / 250 g frozen spinach, thawed and squeezed to remove as much liquid as possible 1 egg 1 garlic clove, germ removed, minced salt and pepper to taste 1 cup tomato passata or marinara directions Preheat oven to 400F/200C. Remove eggplants' ends and slice them thinly. Spray a baking sheet with olive oil and place 12 e

ingredients 2 large eggplants 1 cup (9 oz/ 250 g jar) reduced fat ricotta 1 1/2 cups shredded light mozzarella, divided in 1/2 cup and 1 cup 1/2 cup shredded parmesan 9 oz / 250 g frozen spinach, thawed and squeezed to remove as much liquid as possible 1 egg 1 garlic clove, germ removed, minced salt and pepper to taste 1 cup tomato passata or marinara directions Preheat oven to 400F/200C. Remove eggplants' ends and slice them thinly. Spray a baking sheet with olive oil and place 12 e

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