Ricotta Eggplant Casserole (Print Version)
Comforting layers of roasted eggplant, ricotta, marinara and mozzarella for a cozy Italian dinner.
# What You’ll Need:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into 1/2-inch thick slices
02 - 2 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Cheese Mixture
05 - 2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 tbsp fresh basil, chopped
09 - 1/4 tsp ground nutmeg
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Sauce & Topping
12 - 3 cups marinara sauce
13 - 2 cups shredded mozzarella cheese
14 - 2 tbsp grated Parmesan cheese
15 - Fresh basil leaves for garnish
# Steps:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on 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 well combined.
04 - Spread 1/2 cup marinara sauce on the bottom of a 9x13-inch baking dish. Layer half of the roasted eggplant slices over the sauce.
05 - Spread half of the ricotta mixture over the eggplant, then top with 1 cup marinara sauce and 1 cup mozzarella cheese.
06 - Repeat layers with remaining eggplant, ricotta mixture, marinara sauce, and mozzarella cheese.
07 - Sprinkle the top with remaining 2 tbsp Parmesan. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until bubbly and golden on top.
08 - Let casserole rest for 10 minutes before garnishing with fresh basil leaves and serving.
# Expert Tips:
01 -
- The layers get all melty and golden in a way that makes people reach for seconds before everyone has even served themselves
- It reheats beautifully for lunch the next day, if there is any left
02 -
- Salting your eggplant beforehand helps remove bitterness, but honestly, modern eggplants are mild enough that you can skip this time-consuming step
- Letting the casserole rest is not optional unless you want a delicious mess on your plate instead of distinct layers
03 -
- Use low-moisture mozzarella instead of fresh to avoid a watery casserole
- Letting the roasted eggplant cool slightly makes it much easier to handle during assembly