Ricotta Eggplant Casserole (Printable)
Tender eggplant layered with ricotta, marinara, and mozzarella for a cozy Italian-inspired vegetarian meal.
# What You'll Need:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into 1/2-inch thick slices
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Cheese Mixture
05 - 2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Sauce & Topping
12 - 3 cups marinara sauce (store-bought or homemade)
13 - 2 cups shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
15 - Fresh basil leaves for garnish (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on the baking sheets. Brush both sides with olive oil and season with salt and pepper.
03 - Roast eggplant for 20 minutes, flipping halfway, until softened and lightly golden. Remove from oven and reduce heat to 375°F.
04 - In a bowl, mix ricotta, Parmesan, egg, basil, nutmeg, salt, and pepper until smooth.
05 - Spread 1/2 cup marinara sauce on the bottom of a 9x13-inch baking dish.
06 - Layer half of the roasted eggplant slices over the sauce. Spread half of the ricotta mixture over the eggplant, then top with 1 cup marinara sauce and 1 cup mozzarella.
07 - Repeat layers with remaining eggplant, ricotta mixture, marinara, and mozzarella.
08 - Sprinkle the top with the remaining 2 tablespoons Parmesan.
09 - Cover with foil and bake for 25 minutes.
10 - Remove foil and bake an additional 15 to 20 minutes, until bubbly and golden on top.
11 - Let rest for 10 minutes before garnishing with fresh basil and serving.
# Expert Advice:
01 -
- The ricotta mixture stays incredibly creamy instead of drying out like some baked pasta dishes
- It reheats beautifully for lunch the next day if there are any leftovers
- People who claim to hate eggplant usually change their minds after one bite
02 -
- Salt your eggplant slices 30 minutes before roasting and pat them dry if you have time
- The dish needs to rest for at least 10 minutes before cutting or the layers will slide apart
- Cover with foil immediately if the top gets too dark before the center is hot
03 -
- Room temperature ricotta mixes much more smoothly than cold ricotta
- Low moisture mozzarella gives you better melting without excess oil