Description
This Eggplant Ricotta Casserole is a comforting baked dish layered with tender roasted eggplant, creamy ricotta cheese, rich marinara sauce, and melted mozzarella.
Ingredients
Scale
- 2 medium eggplants, sliced into ½-inch rounds
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
- Fresh parsley or basil (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Prepare the eggplant
Arrange the eggplant slices on a baking sheet. Brush both sides lightly with olive oil and season with salt and pepper. - Roast the eggplant
Bake for 15–20 minutes until tender and lightly golden. Remove and set aside. - Make the ricotta filling
In a bowl, combine:- Ricotta cheese
- Egg
- Garlic
- Oregano
- Basil
- Salt & pepper
Mix until smooth and well blended.
- Layer the casserole
- Spread a thin layer of marinara sauce in the baking dish
- Add a layer of roasted eggplant slices
- Spoon and spread ricotta mixture
- Sprinkle mozzarella cheese
- Repeat layers until ingredients are used up
- Top it off
Finish with remaining marinara sauce and a generous sprinkle of Parmesan cheese. - Bake
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10–15 minutes until bubbly and golden on top. - Rest & garnish
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley or basil.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 65 mg