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Ricotta Eggplant Casserole Recipe

Ricotta Eggplant Casserole Recipe
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★★★★★

5 from 11 reviews

This Ricotta Eggplant Casserole is a flavorful, hearty vegetarian dish featuring layers of tender baked eggplant, rich ricotta cheese, fresh herbs, and savory tomato sauce, all baked until golden and bubbly. Perfect as a comforting main course for any occasion.

Ingredients

Scale

Eggplant Preparation

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

Tomato Sauce

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

Cheese Mixture

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 430°F (220°C) to prepare for baking the eggplant and casserole.
  2. Slice Eggplants: Remove the ends of the eggplants and slice them thinly lengthwise, about 5 millimeters (0.2 inches) thick for even baking.
  3. Prepare Eggplant for Baking: Arrange the eggplant slices on baking sheets lined with parchment paper. Depending on your oven size, you may need two sheets or to bake in batches.
  4. Season and Bake Eggplant: Spray the eggplant slices with olive oil, season with sea salt and freshly cracked pepper, then bake for 25 minutes until they look a bit dry but are tender.
  5. Make Tomato Sauce: In a bowl, combine the tomato passata with 1 tablespoon of chopped oregano and 2 teaspoons of chopped basil; mix well and set aside.
  6. Prepare Cheese Mixture: In another bowl, mix ricotta cheese, 1 cup grated parmesan, eggs, and the remaining 1 tablespoon of oregano until smooth and combined.
  7. Assemble the Casserole: In a 9×13 inch (23×33 cm) baking dish, layer eggplant slices, followed by a layer of tomato sauce, then a layer of cheese mixture. Repeat this layering once more, finishing with cheese mixture on top.
  8. Add Final Cheese Layer: Sprinkle the remaining 1/2 cup grated parmesan over the top layer to create a golden crust.
  9. Bake the Casserole: Bake at 430°F (220°C) for 30 minutes until cheese is golden brown. Monitor the baking closely; if it browns too quickly, reduce the temperature to 355°F (180°C).
  10. Cool and Serve: Remove the casserole from the oven, allow it to cool slightly to set, then slice and serve warm.

Notes

  • For a lower-fat option, use part-skim ricotta and reduce the amount of parmesan.
  • Ensure even slicing of eggplants for uniform cooking.
  • Use fresh herbs for the best flavor, but dried oregano and basil can be substituted with 1 tablespoon of each dried herb.
  • If tomato passata is unavailable, marinara sauce can be used as an alternative.
  • Letting the casserole cool before slicing helps it hold shape better when serving.
  • This dish can be prepared a day ahead, assembled and refrigerated, then baked before serving.

Nutrition

Keywords: ricotta eggplant casserole, baked eggplant, Italian vegetarian casserole, ricotta cheese recipe, healthy eggplant bake

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