Italian Eggplant Ricotta Bake

By dtrumble

Italian Eggplant Ricotta Bake the perfect summertime baked dish, a delicious vegetarian casserole. Easy, yummy and gluten free.
Course: Main Dish, Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 203 kcal
Author: Rosemary

Ingredients

• FILLING
• • 3 tablespoons olive oil 45 grams
• • 1 small onion diced
• • 1 clove garlic minced
• • 1 large eggplant diced
• • 1 large tomato seeded and diced
• • 1 teaspoon oregano 1 gram
• • 1/4 teaspoon salt 1.4 grams
• • 4 leaves fresh basil chopped
• • pinch of thyme
• • pinch of hot pepper flakes if desired
• • 1/4 cup water 62 grams
• TOPPING
• • 1/2 cup ricotta 100 grams
• • 1 egg
• • 1/4 cup freshly grated Parmesan Cheese 25 grams

Preparation

Step 1

FILLING
1. In a medium bowl toss together diced eggplant and 1/2 teaspoon salt let sit for approximately 20 minutes, drain but do not rinse.
2. In a large frying pan on medium heat add oil, onion and garlic, cook until transparent approximately 5 minutes, add drained eggplant and water cook until soft, approximately 5 minutes.
3. Add chopped tomatoes, oregano, salt and basil, lower 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.

TOPPING
1. In a small bowl mix together ricotta cheese and egg.
2. Place filling in baking dish and top with ricotta cheese topping and sprinkle with Parmesan cheese. Bake for approximately 20 minutes or until ricotta cheese is soft and golden. Enjoy!