Eggplant casserole with ricotta

Ingredients for 2 servings:

• 750 g eggplant(s)
• 1 garlic clove(s)
• 1 small can of chopped tomatoes (400 g)
• 1 tbsp oregano
• 200 g ricotta (three-quarter fat)
• 100 ml milk, low-fat
• 2 tbsp Parmesan, freshly grated
• ½ tsp oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Preheat the oven to 200°C top/bottom heat (180°C fan-assisted oven). Wash, trim, and slice the eggplants. Arrange them on a baking sheet lined with baking paper and roast in the hot oven on the middle rack for 5 minutes on each side. Remove and let cool. Meanwhile, peel the garlic and press it into a bowl. Add the tomatoes and season with oregano, salt, and pepper. In another bowl, mix the ricotta with the milk and Parmesan cheese. Brush a baking dish with oil and spread one-third of the tomato sauce evenly over it. Arrange one-third of the eggplants on top and season with salt and pepper. Spread with one-third of the ricotta cream. Repeat this process until all the ingredients are used up. Bake the casserole in the hot oven on the middle rack for approximately 30-40 minutes.