In a medium bowl toss together diced eggplant and 1/2 teaspoon salt let sit for approximately 20 minutes, drain but do not rinse.
In a large frying pan on medium heat add oil, onion and garlic, cook until transparent approximately 5 minutes, add drained eggplant and water cook until soft, approximately 5 minutes.
Add chopped tomatoes, oregano, salt, basil, thyme & hot pepper flakes if using lower 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.
In a small bowl mix together ricotta cheese and egg.
Place filling in baking dish and top with ricotta cheese topping and sprinkle with Parmesan cheese. Bake for approximately 20 minutes or until ricotta cheese is soft and golden. Enjoy!
Italian Eggplant Ricotta Bake https://anitalianinmykitchen.com/italian-eggplant-ricotta-bake/