Italian Eggplant Ricotta Bake

Italian Eggplant Ricotta Bake the perfect summertime baked dish, a delicious vegetarian casserole. Easy, yummy and gluten free.

3 tablespoons 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 fresh basil leaves chopped
pinch of thyme
pinch of hot pepper flakes if desired
1/4 cup water (62 grams)
1/2 cup ricotta (100 grams)
1 egg
1/4 cup freshly grated Parmesan Cheese (25 grams)

View the full recipe at An Italian in My Kitchen →