Name: Ricotta Eggplant Casserole Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 eggplants; Olive oil spray; Sea salt and freshly cracked pepper, to taste; 3 cups tomato passata or marinara sauce; 2 tbsp fresh oregano leaves, chopped (divided); 2 tsp fresh basil leaves, chopped; 14 oz (400 g) fresh ricotta cheese; 1.5 cups parmesan cheese, grated (about 5.5 oz / 155 grams total, divided into 1 cup + 1/2 cup); 3 eggs

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Introduction

This Ricotta Eggplant Casserole is a warm, comforting dish that combines tender baked eggplant slices with savory tomato sauce and creamy ricotta cheese. It’s an inviting vegetarian meal perfect for family dinners or special occasions.

A white rectangular baking dish contains a baked layered dish cut into five pieces. The top layer is golden brown cheese with some darker browned spots, showing a bubbly and slightly crispy texture. Below the cheese, there is a visible rich red sauce that surrounds the edges, seeping out slightly around the dish. The layers under the cheese look soft and moist, with hints of green herbs. The dish is placed on a white and grey striped cloth on a white marbled surface. Behind it, there is a glass container with red sauce and a metal spoon partly visible, with a woman’s hand not shown but implied nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggplants
Olive oil spray
3 cups tomato passata (or marinara)
2 tbsp fresh oregano leaves, chopped
2 tsp fresh basil leaves, chopped
14 oz fresh ricotta cheese (400 g)
1.5 cups parmesan cheese, grated (divided into 1 cup + 1/2 cup, about 5.5 oz / 155 grams total)
3 eggs
Sea salt and freshly cracked pepper

Instructions

Step 1: Preheat your oven to 430°F (220°C).
Step 2: Remove the ends of the eggplants and slice them thinly lengthwise, about 5 millimeters (0.2 inches) thick.
Step 3: Arrange the eggplant slices on a baking sheet lined with parchment paper. You may need two sheets or to bake in batches depending on your oven size.
Step 4: Spray the slices with olive oil and season with salt and freshly cracked pepper. Bake for 25 minutes until they look slightly dry but tender. Remove from the oven and set aside.
Step 5: In a bowl, combine the tomato passata with 1 tablespoon of chopped oregano and 2 teaspoons of chopped basil.
Step 6: In another bowl, mix together the ricotta, 1 cup of parmesan, the eggs, and the remaining 1 tablespoon of oregano. Set this mixture aside.
Step 7: In a 9×13-inch (23×33 cm) baking dish, layer one-third of the eggplant slices, then a layer of tomato sauce, followed by a layer of the ricotta mixture. Repeat the layers once more and finish with the remaining cheese mixture on top. Sprinkle the remaining 1/2 cup parmesan over the top.
Step 8: Bake at 430°F (220°C) for 30 minutes until the cheese is golden brown. Keep an eye on it; if it browns too quickly, reduce the oven temperature to 355°F (180°C).
Step 9: Remove from the oven and allow to cool slightly before slicing and serving.

Tips & Variations

For a richer flavor, add a layer of sautéed onions or garlic before the tomato sauce.
If you prefer a lighter dish, substitute part of the ricotta with cottage cheese or use less parmesan.
Fresh herbs like thyme or rosemary can be added for additional aroma.
Make sure to slice eggplants evenly for consistent baking.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm gently in the oven at 350°F (175°C) until heated through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white baking dish filled with a baked dish that has five golden brown cheese-topped pieces arranged in two rows, with a rich, dark red sauce visible around the edges and between the pieces. The melted cheese topping has slightly browned spots and a bubbly texture, covering a likely layered interior beneath. The baking dish rests on a white marbled surface with a striped white and gray cloth partially beneath it. In the background, there is a glass jar filled with a similar dark red sauce and a silver spoon lying on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen eggplant for this casserole?

Fresh eggplant slices work best as frozen ones tend to release excess moisture and become soggy. If using frozen, thaw and pat them dry thoroughly before baking.

Can I prepare this casserole in advance?

Yes, you can assemble the casserole up to a day before baking. Keep it covered in the refrigerator and bake fresh when ready to serve.