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Ricotta Eggplant Casserole Recipe

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4.5 from 768 reviews

A rich and flavorful Ricotta Eggplant Casserole featuring layers of tender baked eggplant, vibrant tomato passata infused with fresh herbs, and creamy ricotta blended with parmesan and eggs, all baked to a golden bubbly perfection. This comforting vegetarian Italian-inspired dish is perfect as a hearty main or side, combining fresh ingredients with easy preparation and classic Mediterranean flavors.

Ingredients

Scale

Eggplant Layer

  • 3 eggplants
  • Olive oil spray
  • Sea salt and freshly cracked pepper, to taste

Tomato Sauce

  • 3 cups tomato passata or marinara sauce
  • 2 tbsp fresh oregano leaves, chopped (divided)
  • 2 tsp fresh basil leaves, chopped

Cheese Mixture

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 430°F (220°C) to ensure it’s ready for roasting the eggplants and baking the casserole.
  2. Prepare Eggplants: Remove the ends from the eggplants and slice them thinly lengthwise, about 5 millimeters (0.2 inches) thick for even cooking.
  3. Arrange and Season: Place the eggplant slices on parchment-lined baking sheets. You may need two sheets or to bake in batches. Spray evenly with olive oil and season with sea salt and freshly cracked pepper.
  4. Bake Eggplants: Bake the eggplants at 430°F (220°C) for 25 minutes until tender and slightly dry on the surface, which is expected. Remove from oven and set aside to cool slightly.
  5. Make Tomato Sauce: In a bowl, combine the tomato passata with 1 tablespoon of chopped oregano and all of the chopped basil, mixing to blend the flavors.
  6. Prepare Cheese Mixture: In another bowl, mix together the fresh ricotta, 1 cup of grated parmesan, the eggs, and the remaining 1 tablespoon of chopped oregano until fully combined.
  7. Assemble Casserole: In a 9×13 inch (23×33 cm) baking dish, layer the ingredients in this order: one layer of baked eggplant slices, a layer of the tomato sauce, then a layer of the cheese mixture. Repeat these layers once more, finishing with a layer of the cheese mixture on top. Sprinkle the remaining 1/2 cup grated parmesan over the top.
  8. Bake Casserole: Bake the assembled casserole at 430°F (220°C) for 30 minutes until the cheese is golden brown and bubbly. Watch carefully, and if the top browns too quickly, reduce the temperature to 355°F (180°C) to prevent burning.
  9. Cool and Serve: Remove from oven and let the casserole cool slightly before slicing to serve, allowing the layers to set for clean portions.

Notes

  • Use fresh herbs for the best flavor — dried herbs will alter the taste significantly.
  • If oven space is limited, bake eggplant slices in batches to ensure even roasting.
  • You can substitute store-bought marinara sauce for the tomato passata if preferred.
  • For a lighter version, reduce the amount of parmesan or use part-skim ricotta.
  • The casserole can be prepared ahead of time and reheated, flavors deepen after resting.
  • Keep an eye on the casserole while baking to avoid over-browning; ovens vary in heat intensity.

Keywords: Ricotta Eggplant Casserole, Eggplant Recipe, Vegetarian Casserole, Italian Vegetarian Dish, Baked Eggplant, Ricotta Cheese Recipe, Easy Italian Casserole

Find it online: https://freshrecipehub.com/ricotta-eggplant-casserole-recipe/