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Categories:Viewed: 68 - Published at: 5 years ago
Ingredients
- 600 g aubergine
- 400 g chopped tomatoes
- 1 None garlic clove, crushed
- 3 tbsp chopped fresh oregano, plus extra to garnish
- 200 g ricotta
- 3 tbsp grated Parmesan
- 100 ml semi-skimmed milk
- None None Oil, to grease
Method
- Preheat the oven to 400°F. Arrange the eggplant on a baking sheet lined with parchment paper and bake for 5-10 mins.
- Meanwhile, season the tomatoes with salt and pepper, then stir in the oregano and garlic. Mix the ricotta, 2 tbsp of the Parmesan and milk together. Layer the tomatoes, eggplant and ricotta mixture in a greased baking dish, then sprinkle with the remaining Parmesan. Bake for 25-30 mins. Garnish with oregano to serve.
