Ricotta Eggplant Casserole Recipe

If you’re looking for a dish that feels like a warm embrace on a plate, the Ricotta Eggplant Casserole is an absolute game-changer. This recipe combines tender, oven-roasted eggplant slices with layers of luscious ricotta, fresh herbs, and rich tomato passata, all baked until bubbly and golden. It’s comfort food elevated to something truly special, perfect for cozy dinners or impressing guests with minimal fuss. Every bite offers a beautiful balance of creamy, tangy, and savory notes that keep you coming back for more.

Ingredients You’ll Need

The beauty of this casserole lies in its simplicity and quality ingredients. Each component plays a vital role: the eggplant provides a tender, meaty base, the herbs add freshness and depth, while the cheeses bring creamy richness and a delightful golden crust.

• 3 eggplants: Choose firm, medium-sized ones for perfect slicing and roasting.
• Olive oil spray: A light touch to help the eggplant roast beautifully without excess oiliness.
• 3 cups tomato passata (or marinara): This forms the tangy, vibrant tomato layer that ties everything together.
• 2 tbsp fresh oregano leaves (chopped): Adds a fragrant, earthy note to both sauce and cheese layers.
• 2 tsp fresh basil leaves (chopped): Brings a sweet and aromatic freshness that livens up the dish.
• 14 oz fresh ricotta cheese (400 g): The creamy heart of the casserole, balancing acidity and texture delightfully.
• 1.5 cups parmesan cheese, grated (divided): One cup goes into the cheese mixture and the rest sprinkled on top for that irresistible crust.
• 3 eggs: These bind the cheese mixture and provide richness.
• Sea salt and freshly cracked pepper: Essential for seasoning every layer perfectly.

How to Make Ricotta Eggplant Casserole

Step 1: Prepare and Roast the Eggplants

Start by preheating your oven to 430F (220C). Slice the eggplants lengthwise into thin, even slices about 5 millimeters thick. Arrange them on parchment-lined baking sheets, spray lightly with olive oil, and season with sea salt and fresh cracked pepper. Roast for roughly 25 minutes until the eggplants look a bit dry on the surface but are wonderfully tender inside. This step cooks out excess moisture, ensuring your casserole won’t be watery.

Step 2: Make the Tomato Sauce

While the eggplants are in the oven, combine the tomato passata with half the fresh oregano (1 tbsp) and all the basil. This simple sauce is incredibly fresh and vibrant, giving the casserole a bright tangy backbone that complements the creamy cheese and mild eggplant.

Step 3: Prepare the Cheese Mixture

In a separate bowl, mix the ricotta cheese with 1 cup grated parmesan, eggs, and the remaining oregano. This mixture will be luxuriously creamy with just the right amount of herbaceous zing. The eggs help everything hold together once baked into a solid, sliceable casserole.

Step 4: Assemble the Layers

Using a 9×13-inch (23×33 cm) baking dish, build your Ricotta Eggplant Casserole in layers. Start with a single layer of roasted eggplant slices, then spread an even layer of the tomato sauce, followed by a generous layer of the ricotta cheese mixture. Repeat one more time, finishing with a sprinkling of the remaining parmesan cheese on top for that irresistible golden crust.

Step 5: Bake Until Golden and Bubbly

Bake the assembled casserole at 430F (220C) for about 30 minutes. Keep an eye on it to avoid over-browning; if the cheese starts crisping too fast, turn the oven down to 355F (180C). When the top is beautifully golden and bubbling, your Ricotta Eggplant Casserole is ready to come out of the oven.

How to Serve Ricotta Eggplant Casserole

Garnishes

Fresh herbs, like a sprinkle of chopped basil or oregano right before serving, add a pop of color and freshness. A drizzle of good-quality extra virgin olive oil over each slice lifts the flavors and adds a silky finish that feels beautifully indulgent.

Side Dishes

This casserole shines beautifully as a main dish but pairs wonderfully with a crisp green salad dressed simply in lemon and olive oil, or some crusty garlic bread to soak up every last bit of sauce. A light, chilled white wine or sparkling water with lemon elevates the meal without competing with the rich, comforting flavors of the casserole.

Creative Ways to Present

For gatherings, consider serving individual portions in small ramekins for a fancy feel, or use your favorite rustic baking dish to highlight the homestyle charm. Layer with roasted cherry tomatoes or a sprinkle of toasted pine nuts on top for extra texture variation and flair. Each presentation adds its own flair to this endlessly satisfying dish.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be difficult!), store them tightly covered in the refrigerator for up to three days. The flavors actually deepen after a day, making for a delicious meal on day two or three.

Freezing

This Ricotta Eggplant Casserole freezes wonderfully. Let it cool completely, then portion into airtight containers or wrap tightly in foil and freezer-safe bags. It will keep well for up to two months, making it an excellent option for busy days when you want a comforting homemade meal in minutes.

Reheating

To reheat, bake the casserole at 350F (175C) for about 20-25 minutes until heated through. Alternatively, microwave individual portions for a faster option. A quick broil at the end will refresh the crispy cheese topping and give that fresh-from-the-oven vibe again.

FAQs

Can I use frozen eggplant for Ricotta Eggplant Casserole?

While fresh eggplant is ideal for texture and flavor, you can use frozen if fresh is unavailable. Just make sure to thaw and drain it well to avoid excess moisture affecting the casserole’s consistency.

Is ricotta essential or can I use another cheese?

Ricotta is key to achieving the creamy, mild filling in this casserole. However, you can experiment with cottage cheese or a blend of ricotta and cream cheese for a different texture, though it will alter the classic result.

Can I prepare this casserole vegan or dairy-free?

With some substitutions like vegan ricotta and cheese alternatives, you can create a dairy-free version, though it won’t have quite the same richness. Using a flax egg or other binder can replace eggs.

What is the best way to slice the eggplant?

For uniform cooking, slice the eggplant lengthwise into thin slices about 5 millimeters thick. This ensures they roast evenly and layer nicely in the casserole.

Can I make this casserole ahead of time before baking?

Absolutely! Assemble it up to a day in advance, cover it tightly, and store in the fridge. When ready, bake as directed, adding a few extra minutes if it’s coming straight from the fridge.

Final Thoughts

I’m genuinely excited for you to try this Ricotta Eggplant Casserole because it’s one of those dishes that feels homey yet special every time you make it. Its simple ingredients come together in a way that’s both comforting and delightfully satisfying. Once you try it, I promise, it’ll become a favorite recipe to keep in your culinary rotation.

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