Directions:
- Preheat oven to 180 Degress C or 350 Degrees F.
- Spray 7 cup capacity pyrex dish with olive oil spray.
- Place potato in single layer over base of dish.
- Spread 1/2 jar pesto sauce over.
- Layer half of the onion.
- Layer half of the ricotta.
- Top ricotta with capsicum, season with sea salt and pepper.
- Layer half of the eggplant, then layer remaining onion, pesto, potato, ricotta and eggplant.
- Season.
- Bake covered with foil for 45 minutes.
- Remove foil, top with spinach leaves and cook further 5 - 10 minutes until psinach is wilted and potato tender.
- Allow to cool and serve in wedges topped with parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.95 Kcal (1959 kJ) | ||
| Calories from fat | 234 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26g | 40% | |
|---|---|---|---|
| Cholesterol | 51.25mg | 17% | |
| Sodium | 347mg | 14% | |
| Potassium | 654.63mg | 14% | |
| Total Carbs | 41.68g | 14% | |
| Sugars | 7.33g | 29% | |
| Dietary Fiber | 5.9g | 24% | |
| Protein | 18.33g | 37% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 1mg | 33% | |
| Iron | 2mg | 11% | |
| Calcium | 393.6mg | 39% | |
| Amount Per 100 g | |||
| Calories | 116.75 Kcal (489 kJ) | ||
| Calories from fat | 58.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 40% | |
|---|---|---|---|
| Cholesterol | 12.79mg | 17% | |
| Sodium | 86.58mg | 14% | |
| Potassium | 163.33mg | 14% | |
| Total Carbs | 10.4g | 14% | |
| Sugars | 1.83g | 29% | |
| Dietary Fiber | 1.47g | 24% | |
| Protein | 4.57g | 37% | |
| Vitamin C | 1.9mg | 12% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.5mg | 11% | |
| Calcium | 98.2mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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