In a medium bowl toss together the diced eggplant and 1/2 teaspoon salt let sit for approximately 20 minutes, drain but do not rinse.
FOR THE FILLING
In a large frying pan on medium heat add the olive oil, onion and garlic, cook until transparent approximately 3-5 minutes, stirring often, watch that it doesn't burn, add the drained eggplant and water cook until soft, approximately 5 minutes.
Add the chopped tomatoes, oregano, salt, basil, thyme & hot pepper flakes if using. Lower the heat and simmer half covered for approximately 20-30 minutes until almost all the water has evaporated. Pre-heat oven to 350° (180° celsius), lightly grease 2 small baking dishes or 1 medium.
Pre-heat oven to 350F (180C), lightly grease a medium baking dish.
FOR THE TOPPING
In a small bowl mix together ricotta cheese and egg.
Place filling in the baking dish and top with the ricotta cheese topping, sprinkle with the grated Parmesan cheese. Bake for approximately 20 minutes or until ricotta cheese is soft and golden. Enjoy!
Notes
It’s best to pick medium to small eggplants they are more tender and contain fewer seeds than the much bigger ones. You are going to find seeds in the eggplant, but no worries you can eat them, just make sure they are white and not black. Black seeds indicate a tougher older vegetable.You can tell if it’s tender and young by its firmness, size, colour and uniformity. The best ones are tender but firm, with smooth, shiny skin. In good condition the stem should be bright green, as it turns brown it becomes less desirable.The casserole should be stored in the fridge in an airtight container. It will keep for up to 3-4 days in the fridge. I would not recommend freezing as the vegetables can become quite soggy and watery.