Description
This ricotta eggplant casserole is a hearty, vegetarian comfort dish made with tender eggplant, creamy ricotta, rich tomato sauce, and melted mozzarella. It’s an easy baked casserole that delivers classic Italian flavors with less effort than lasagna.
Ingredients
Scale
- 2 large eggplants, sliced
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup fresh parsley, chopped
- 8 ounces mozzarella cheese, shredded
Instructions
- Slice eggplant, salt generously, and rest 30 minutes. Rinse and pat dry.
- Sauté onion in olive oil until soft, add garlic, then stir in tomatoes, tomato sauce, herbs, salt, and pepper. Simmer 30 minutes.
- Mix ricotta, Parmesan, egg, and parsley in a bowl.
- Bake or pan-cook eggplant slices until tender and lightly browned.
- Layer sauce, eggplant, ricotta mixture, and mozzarella in a greased baking dish.
- Repeat layers and top with extra Parmesan.
- Cover and bake at 375°F for 30 minutes, then uncover and bake until bubbly and golden.
- Rest 10 minutes before slicing and serving.
Notes
Letting the casserole rest after baking helps the layers set for cleaner slices.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg
Keywords: ricotta eggplant casserole, eggplant casserole recipe, vegetarian eggplant bake