Aubergine casserole with ricotta

Name: Aubergine casserole with ricotta
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 600 g Aubergines; 1/4 Pot of oregano; 1 Garlic clove; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Ricotta cheese; 3 TABLESPOONS grated parmesan cheese; 100 ml low-fat milk; 7-10 Tbsp Oil; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

600 g Aubergines
1/4 Pot of oregano
1 Garlic clove
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Ricotta cheese
3 TABLESPOONS grated parmesan cheese
100 ml low-fat milk
7-10 Tbsp Oil
baking paper

Directions

1
Wash, clean and slice the aubergines. Spread on a baking tray lined with baking paper. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes
2
Wash oregano, shake dry, remove leaves except for something to garnish, pluck from the stalks and chop. Peel garlic and press it through a garlic press. Season tomatoes with salt, pepper, garlic and oregano. Stir ricotto, 2 tablespoons parmesan and milk until smooth
3
Grease a baking dish with oil and fill it successively with 1/3 each of tomato sauce, aubergines and ricotta cream. Repeat until the ingredients are used up. Sprinkle with the remaining Parmesan cheese. Bake in a hot oven at the same temperature for about 30 minutes. Garnish with oregano