Ricotta Eggplant Casserole (Print Version)
Tender eggplant layered with ricotta and marinara, topped with golden mozzarella for a comforting Italian-style bake.
# What You Need:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into ½-inch thick slices
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Cheese Mixture
05 - 2 cups ricotta cheese
06 - ½ cup grated Parmesan cheese
07 - 1 large egg
08 - 2 tablespoons fresh basil, chopped
09 - ¼ teaspoon ground nutmeg
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Sauce & Topping
12 - 3 cups marinara sauce
13 - 2 cups shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
15 - Fresh basil leaves for garnish
# How-To:
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. Roast for 20 minutes, flipping halfway, until softened and lightly golden. Remove from oven and reduce heat to 375°F.
03 - In a bowl, mix ricotta, Parmesan, egg, basil, nutmeg, salt, and pepper until smooth and combined.
04 - Spread ½ cup marinara sauce on the bottom of a 9x13-inch baking dish. 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.
05 - Repeat layers with remaining eggplant, ricotta mixture, marinara, and mozzarella. Sprinkle the top with the remaining 2 tablespoons Parmesan.
06 - Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes, until bubbly and golden on top.
07 - Let rest for 10 minutes before garnishing with fresh basil and serving.
# Expert Advice:
01 -
- The layers of creamy ricotta and tangy tomato sauce make every bite feel like a warm hug
- It reheats beautifully and actually tastes better the next day
02 -
- Salt the eggplant slices and let them sit for 30 minutes before roasting if you have time to draw out excess moisture
- Letting the casserole rest for 10 minutes before cutting helps the layers set and makes serving much easier
03 -
- Use a vegetable peeler to remove stripes of eggplant skin instead of peeling it completely
- Room temperature ricotta mixes more smoothly than cold ricotta