Cheesy eggplant bake | Women's Weekly Food

Ingredients

• 1 (500g) large eggplant, sliced into 1cm rounds
• coarse cooking salt
• 1 teaspoon olive oil, plus extra for brushing
• 1 (150g) medium brown onion, finely chopped
• 2 clove garlic, crushed
• 2 tablespoon tomato paste
• 2 400g cans chopped tomatoes
• 1/4 teaspoon dried ground oregano
• 2 teaspoon sugar
• 500 gram ricotta cheese
• 1/4 teaspoon ground nutmeg
• 1 cup (120g) grated cheddar cheese