Italian Ricotta Eggplant Casserole

Name: Italian Ricotta Eggplant Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tbsp Olive Oil (3 tablespoons olive oil); 1 piece Yellow Onion (1 small onion diced); 1 clove Garlic (1 clove garlic minced); 2 pieces Eggplant (2 medium eggplant diced); 1 piece Tomato (1 large firm but ripe tomato (seeded and diced)); 1 tsp Oregano (1 teaspoon oregano); ¼ tsp Table Salt (¼ teaspoon salt); 4 pieces Basil (4-5 leaves fresh basil chopped — up to 5); 1 pinch Thyme (1 pinch thyme); 1 pinch Red Pepper Flakes (1-2 pinches hot pepper flakes (optional) — up to 2) — optional; ¼ cup Water (¼ cup water); ½ cup Ricotta Cheese (½ cup ricotta); 1 piece Egg (1 large egg); ¼ cup Parmesan Cheese (¼ cup freshly grated Parmesan Cheese)

Italian Ricotta Eggplant Casserole - Main Dish,Side Dish (Italian)

60 minItalian

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1In a medium bowl toss together the diced eggplant and 1/2 teaspoon salt let sit for approximately 20 minutes, drain but do not rinse.
2FOR THE FILLING
3In a large frying pan on medium heat add the olive oil, onion and garlic, cook until transparent approximately 3-5 minutes, stirring often, watch that it doesn't burn, add the drained eggplant and water cook until soft, approximately 5 minutes.
4Add the chopped tomatoes, oregano, salt, basil, thyme & hot pepper flakes if using. Lower the heat and simmer half covered for approximately 20-30 minutes until almost all the water has evaporated. Pre-heat oven to 350° (180° celsius), lightly grease 2 small baking dishes or 1 medium.
5Pre-heat oven to 350F (180C), lightly grease a medium baking dish.
6FOR THE TOPPING
7In a small bowl mix together ricotta cheese and egg.
8Place filling in the baking dish and top with the ricotta cheese topping, sprinkle with the grated Parmesan cheese. Bake for approximately 20 minutes or until ricotta cheese is soft and golden. Enjoy!