Eggplant Cakes with Ricotta

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Coat a large saute pan with olive oil and bring to medium heat.
3. 3
   Add the onions, season with salt and red pepper, and cook until soft and very aromatic, 8 to 10 minutes.
4. 4
   Add the garlic and cook for 2 to 3 more minutes, stirring frequently.
5. 5
   Toss in the tomatoes and eggplant and sprinkle with more salt.
6. 6
   Cook for 30 minutes, or until the mixture is dry and mushy (you WANT it mushy!
7. 7
   ), stirring frequently to keep it from burning.
8. 8
   Let the mixture cool until you can handle it, about 20 minutes.
9. 9
   Toss in the oregano, Parmigiano, and bread crumbs and stir to combine; taste and adjust the seasoning if needed.
10. 10
    Put some bread crumbs in a small bowl.
11. 11
    Using a tablespoon, scoop out balls of the eggplant mixture and roll them in the bread crumbs.
12. 12
    When the balls are well coated, gently flatten them and put them on a baking sheet.
13. 13
    Drizzle the cakes with olive oil and bake for 10 to 12 minutes or until golden and crispy.
14. 14
    Top each cake with a dollop of ricotta and a couple flakes of crushed red pepper, and serve.