Low-Carb Eggplant Casserole - cooking recipe

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

Preparation

Preheat the oven to 400\u00b0F. 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.