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–+ servings
Ricotta Eggplant Casserole

Savory Ricotta Eggplant Casserole for Cozy Nights In

This Ricotta Eggplant Casserole combines creamy ricotta with savory eggplant for a comforting, crowd-pleasing vegetarian dish.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Layers
  • 3 medium Eggplants try globe, Italian, or Japanese varieties
  • 2 tablespoons Olive Oil can substitute vegetable oil
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 1 can Crushed Tomatoes high-quality canned tomatoes preferred
  • 1 can Tomato Sauce
  • 1 teaspoon Dried Oregano can substitute Italian seasoning
  • 1 teaspoon Dried Basil or use fresh basil
  • 1/4 teaspoon Red Pepper Flakes optional
  • to taste Salt
  • to taste Black Pepper
For the Cheese Mixture
  • 1 cup Ricotta Cheese or cottage cheese for a lighter option
  • 1/2 cup Grated Parmesan Cheese can use nutritional yeast for a vegan option
  • 1 large Egg beaten
  • 1/4 cup Fresh Parsley chopped
  • 1 cup Mozzarella Cheese shredded

Equipment

  • Large skillet
  • Mixing Bowl
  • Baking Dish
  • colander
  • kitchen towel

Method
 

Preparation Instructions
  1. Slice the eggplants into ½-inch thick rounds, sprinkle with salt, and let sit in a colander for 30-60 minutes.
  2. Rinse the slices under cold water and pat dry with a kitchen towel.
  3. Heat olive oil in a skillet over medium heat, sauté chopped onion until translucent, about 5 minutes.
  4. Add minced garlic and cook for 1 minute, then pour in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper.
  5. Simmer the sauce for around 30 minutes, stirring occasionally.
  6. Combine ricotta cheese, grated Parmesan, beaten egg, and chopped parsley in a bowl, mix well, and season with salt and pepper.
  7. Preheat oven to 400°F or heat skillet over medium for pan-frying.
  8. Roast eggplant slices drizzled with olive oil for 15-20 minutes or pan-fry for 2-3 minutes per side until golden.
  9. Layer tomato sauce, eggplant, and ricotta mixture in a greased baking dish, finishing with mozzarella on top.
  10. Cover with foil and bake at 375°F for 30 minutes, then remove the foil and bake for another 15-20 minutes until bubbly.
  11. Let the casserole cool for 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 450mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Use high-quality ingredients for better flavor. Don't overcrowd when pan-frying eggplant to prevent steaming.

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