Ricotta Eggplant Casserole Recipe

If you’re craving a dish that feels like a warm hug on a plate, rich with comforting flavors and a luscious texture, this Ricotta Eggplant Casserole is exactly what you need. It’s a vibrant medley of tender roasted eggplant, herby tomato sauce, and creamy ricotta cheese baked to bubbling perfection. Every bite is a celebration of simple, wholesome ingredients coming together in sumptuous harmony that’s perfect for family dinners or impressing friends with a heartfelt homemade meal.

Ingredients You’ll Need

The magic behind this Ricotta Eggplant Casserole lies in its straightforward, fresh ingredients that each play a crucial role — from the silky ricotta to the fragrant herbs, every component brings flavor, texture, and color to the dish.

• Eggplants: Choose firm and fresh eggplants, as their meaty texture is the backbone of this casserole.
• Olive oil spray: Adds a subtle, healthy richness while helping the eggplants roast beautifully without getting greasy.
• Tomato passata: Provides a smooth, tangy base infused with herbs; it’s the sauce that ties everything together.
• Fresh oregano leaves: Bring a woodsy, aromatic punch that complements the tomato and ricotta perfectly.
• Fresh basil leaves: Their sweet, slightly peppery flavor lifts and brightens the entire dish.
• Fresh ricotta cheese: Creates a creamy, mild layer that balances the acidity of the tomato sauce with a soft, luscious texture.
• Parmesan cheese: Adds a nutty, savory depth with its golden crust and cheeses inside, divided to coat and finish the casserole.
• Eggs: They bind the ricotta mixture together, giving the casserole structure and a custardy richness.
• Sea salt and freshly cracked pepper: Essential for seasoning and bringing all the flavors to life.

How to Make Ricotta Eggplant Casserole

Step 1: Roast the Eggplants

Begin by preheating your oven to 430°F (220°C). Trim the ends of the eggplants and slice them lengthwise into thin, even slices about 5 millimeters thick. Lay them out on parchment-lined baking sheets, giving them a generous light spray of olive oil and a sprinkle of salt and pepper. Roast these slices for 25 minutes until they turn tender and slightly dry to the touch. Roasting helps remove excess moisture and intensifies their natural flavor, creating a perfect base for the layers.

Step 2: Prepare the Tomato Sauce

While the eggplants bake, mix the tomato passata with fresh oregano and basil leaves. This simple herb-infused sauce is bursting with freshness, providing a bright counterpoint to the rich cheeses and eggplants. The passata’s smooth texture ensures every layer is moist without becoming watery.

Step 3: Create the Ricotta Mixture

In a separate bowl, combine the fresh ricotta, one cup of grated parmesan, eggs, and the remaining oregano. The eggs act as a binder, helping the ricotta set beautifully during baking, while the parmesan brings an irresistible savory tang. Stir everything until just combined for a creamy, cohesive filling that will melt gently in the oven.

Step 4: Assemble the Layers

Grab your 9×13 inch baking dish and start layering: a bed of roasted eggplant slices, followed by a generous spread of the tomato sauce, then a thick layer of the ricotta mixture. Repeat this sequence once more, making sure the top layer is the ricotta mixture. Sprinkle the final half cup of parmesan evenly over the top to create a gorgeous golden crust as it bakes.

Step 5: Bake until Golden and Bubbling

Pop your casserole into the oven at 430°F (220°C) and bake for about 30 minutes. Watch the top carefully; the cheese should develop a beautiful golden brown color without burning. If it starts browning too quickly, reducing the heat to 355°F (180°C) will ensure the casserole cooks through without drying out. Once done, let it cool slightly before slicing to help it set perfectly.

How to Serve Ricotta Eggplant Casserole

Garnishes

Fresh herbs like chopped basil or oregano leaves scattered over the top just before serving not only add a vibrant pop of green but also enhance the dish’s fresh flavor profile. A drizzle of extra virgin olive oil can elevate the richness and shine of each slice.

Side Dishes

This Ricotta Eggplant Casserole pairs beautifully with a crisp green salad or simple steamed vegetables for a balanced meal. A crusty bread or garlic toasts are also perfect for scooping up every last bit of cheesy tomato sauce.

Creative Ways to Present

For a more elegant presentation, serve individual portions in small ramekins and garnish with microgreens. Alternatively, layer the casserole in glass baking dishes so everyone can admire the colorful strata of eggplant, sauce, and ricotta before digging in—it’s almost too pretty to eat!

Make Ahead and Storage

Storing Leftovers

Leftover Ricotta Eggplant Casserole keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, making for an even tastier next-day meal.

Freezing

You can freeze this casserole before baking or after it’s cooked. To freeze before baking, assemble as directed, cover tightly with aluminum foil, and freeze for up to 2 months. To freeze after baking, cool completely, portion into airtight containers, and freeze similarly. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat individual portions in the microwave or warm the entire casserole in a 350°F (175°C) oven until heated through and bubbling again. Adding a sprinkle of fresh parmesan before reheating brings back that fresh-from-the-oven charm.

FAQs

Can I use frozen eggplant for this casserole?

While fresh eggplants yield the best texture and flavor, you can use frozen slices if pressed and thawed well beforehand to remove excess moisture. Roasting may take a little longer to get the slices tender.

What if I don’t have fresh herbs?

Dried oregano and basil can be used in a pinch—reduce the quantity by about half since dried herbs are more concentrated. Fresh herbs, however, truly lift the flavor of this Ricotta Eggplant Casserole.

Is there a substitute for ricotta cheese?

You can try using cottage cheese mixed with a bit of cream cheese for a similar creamy texture, but ricotta’s mild sweetness and grainy creaminess are hard to replicate exactly.

Can I make this dish vegetarian or gluten-free?

This casserole is naturally vegetarian and gluten-free as long as your tomato passata and any seasonings don’t contain gluten. Always check labels for assurance.

How do I prevent the casserole from being too watery?

Roasting the eggplants first and using thick tomato passata helps reduce excess moisture. Also, avoid adding extra liquid. The eggs in the ricotta mixture help create a nicely set filling.

Final Thoughts

This Ricotta Eggplant Casserole is a heartfelt dish that brings warmth and comfort to any meal. Its layers of tender eggplant, fresh tomato sauce, and creamy ricotta create a perfect balance that’s both satisfying and elegant. Give this recipe a try—you might just discover your new weeknight favorite or a show-stopping dish to share with your loved ones.

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