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Best Ricotta Eggplant Casserole Recipe

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.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Slice eggplant, salt generously, and rest 30 minutes. Rinse and pat dry.
  2. Sauté onion in olive oil until soft, add garlic, then stir in tomatoes, tomato sauce, herbs, salt, and pepper. Simmer 30 minutes.
  3. Mix ricotta, Parmesan, egg, and parsley in a bowl.
  4. Bake or pan-cook eggplant slices until tender and lightly browned.
  5. Layer sauce, eggplant, ricotta mixture, and mozzarella in a greased baking dish.
  6. Repeat layers and top with extra Parmesan.
  7. Cover and bake at 375°F for 30 minutes, then uncover and bake until bubbly and golden.
  8. Rest 10 minutes before slicing and serving.

Notes

Letting the casserole rest after baking helps the layers set for cleaner slices.