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Delicious Ricotta Eggplant Casserole with layers of cheese and eggplant

Ricotta Eggplant Casserole

A comforting casserole featuring layers of creamy ricotta cheese and tender eggplant, perfect for cozy dinners and family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggplants, sliced Salt the eggplants to draw out moisture.
  • 2 cups ricotta cheese Can be substituted for tofu or cashew cheese for a dairy-free option.
  • 2 cups marinara sauce Use homemade or store-bought sauce.
  • 1 cup shredded mozzarella cheese Consider a smoky cheese like Gouda for a twist.
  • 1/2 cup grated Parmesan cheese For topping the casserole.
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Olive oil for drizzling

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants into rounds, then sprinkle them with salt. Let them sit for 30 minutes to draw out moisture, then pat them dry with a paper towel.
  3. In a large skillet, sauté minced garlic in olive oil until fragrant. Then add the marinara sauce and let it simmer for a few minutes.
Layering
  1. In a baking dish, start layering the eggplant slices, followed by ricotta cheese, marinara sauce, and mozzarella cheese. Repeat these layers until you’ve used all the ingredients, finishing with mozzarella and Parmesan on the top.
Baking
  1. Bake for 30-40 minutes until the cheese is bubbly and golden brown.
  2. Let it cool for a few minutes before serving.

Notes

Salting eggplants helps prevent a watery casserole. Serve alongside a fresh green salad or garlic bread. For a festive occasion, pair with Pinot Grigio.