Ingredients
Method
1.Preheat the oven to 200°C (180°C fan-forced).
2.Lay the eggplant on absorbent paper and sprinkle with salt. Stand for 15 minutes. Turn eggplant over and repeat with the other side. Rinse and pat dry.
3.Heat the oil in a large frying pan. Cook onion and garlic, stirring, until softened. Add the tomato paste; cook, stirring, for 1 minute. Add the undrained tomatoes, oregano and sugar; simmer, uncovered, for 10 minutes, or until the sauce thickens and reduces by about one third. Season with salt and freshly ground black pepper.
4.In a bowl, combine ricotta and nutmeg. Season with salt and freshly ground white pepper.
5.Brush eggplant slices with extra oil. Cook on a heated grill pan (or grill or barbecue) for 2 minutes on each side or until browned and tender.
6.Oil a 20cm square ovenproof dish (1.75 litre/7-cup capacity). Spread half the tomato sauce in the dish, top with half the eggplant, half the ricotta mixture and half the cheddar cheese. Repeat the layers.
7.Bake, uncovered, for about 20 minutes or until browned lightly and heated through.
