Ricotta Eggplant Casserole (Printable)
Tender eggplant layered with ricotta, marinara, and mozzarella for a cozy Italian bake.
# What You'll Need:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into 1/2-inch thick slices
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Cheese Mixture
05 - 2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 tablespoons fresh basil, chopped
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Sauce & Topping
12 - 3 cups marinara sauce
13 - 2 cups shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
15 - Fresh basil leaves for garnish
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on the baking sheets. Brush both sides with olive oil and season with salt and pepper.
03 - Roast eggplant for 20 minutes, flipping halfway, until softened and lightly golden. Remove from oven and reduce heat to 375°F.
04 - In a bowl, mix ricotta, Parmesan, egg, basil, nutmeg, salt, and pepper until smooth.
05 - Spread 1/2 cup marinara sauce on the bottom of a 9x13-inch baking dish.
06 - Layer half of the roasted eggplant slices over the sauce. Spread half of the ricotta mixture over the eggplant, then top with 1 cup marinara sauce and 1 cup mozzarella.
07 - Repeat layers with remaining eggplant, ricotta mixture, marinara, and mozzarella. Sprinkle the top with the remaining 2 tablespoons Parmesan.
08 - Cover with foil and bake for 25 minutes.
09 - Remove foil and bake an additional 15 to 20 minutes, until bubbly and golden on top.
10 - Let rest for 10 minutes before garnishing with fresh basil and serving.
# Expert Advice:
01 -
- The ricotta mixture stays incredibly creamy without ever becoming watery or grainy
- Make ahead friendly because it actually tastes better on day two when all the flavors have had time to become best friends
02 -
- Let the casserole rest for at least 10 minutes before slicing or the layers will slide apart and you will end up with a delicious mess on your plate
- Roasting the eggplant first is not optional because raw eggplant can taste bitter and spongy which would ruin the whole dish
03 -
- Salt your eggplant slices and let them sit for thirty minutes before roasting if you have extra time as this draws out bitterness and makes them even more tender
- Room temperature ricotta mixes more smoothly so take it out of the fridge about twenty minutes before you start cooking