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Ricotta Eggplant Casserole Recipe

Ricotta Eggplant Casserole Recipe
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★★★★★

5.2 from 16 reviews

A flavorful and comforting Ricotta Eggplant Casserole featuring layers of tender roasted eggplant, rich ricotta and parmesan cheese, and vibrant tomato passata infused with fresh oregano and basil. Baked to golden perfection, this dish is perfect as a hearty vegetarian main course or a delightful side.

Ingredients

Scale

Eggplant and Prep

  • 3 eggplants
  • Olive oil spray
  • Sea salt and freshly cracked pepper

Tomato Sauce

  • 3 cups tomato passata (or marinara)
  • 2 tbsp fresh oregano leaves, chopped (divided)
  • 2 tsp fresh basil leaves, chopped

Cheese Mixture

  • 14 oz fresh ricotta cheese (400 g)
  • 1.5 cups parmesan cheese, grated, divided (1 cup + 1/2 cup, approx. 155 grams total)
  • 3 eggs

Instructions

  1. Preheat the Oven: Preheat your oven to 430°F (220°C) to ensure it is hot enough for roasting the eggplants and baking the casserole later.
  2. Prepare the Eggplants: Remove the ends of the eggplants and slice them thinly lengthwise, about 5 millimeters (0.2 inches) thick, for even roasting and layering.
  3. Roast the Eggplants: Arrange the eggplant slices on parchment-lined baking sheets. You might need two sheets or bake in batches depending on your oven size. Spray them lightly with olive oil and season with sea salt and freshly cracked pepper. Bake for 25 minutes until tender but slightly dry to the touch.
  4. Prepare the Tomato Sauce: In a bowl, combine the tomato passata with 1 tablespoon of chopped fresh oregano and 2 teaspoons of chopped fresh basil. Set aside for later layering.
  5. Make the Cheese Mixture: In a separate bowl, mix together the ricotta cheese, 1 cup of grated parmesan, eggs, and the remaining 1 tablespoon of chopped fresh oregano until well combined.
  6. Assemble the Casserole: Using a 9×13 inch (23×33 cm) baking dish, start with a layer of roasted eggplant slices, then a layer of the tomato sauce, followed by a layer of the ricotta cheese mixture. Repeat the layering once more with eggplant, tomato sauce, and finish with cheese mixture on top. Sprinkle the remaining 1/2 cup parmesan cheese evenly over the casserole.
  7. Bake the Casserole: Place the casserole in the preheated oven and bake at 430°F (220°C) for 30 minutes or until the top cheese is golden brown and bubbly. Monitor the casserole closely; if it browns too quickly, reduce the oven temperature to 355°F (180°C) to avoid burning.
  8. Cool and Serve: Remove the casserole from the oven and allow it to cool slightly for easier slicing. Serve warm and enjoy this rich, comforting dish.

Notes

  • Make sure to slice eggplants evenly to ensure uniform roasting.
  • Using fresh herbs like oregano and basil elevates the flavor profile significantly.
  • Watch the casserole carefully near the baking end to prevent over-browning.
  • This dish can be made ahead and reheated; flavors deepen after resting overnight.
  • For a lower fat version, consider using part-skim ricotta and reducing the amount of parmesan.

Nutrition

Keywords: Ricotta Eggplant Casserole, Eggplant Bake, Vegetarian Casserole, Italian Vegetarian Recipe, Baked Eggplant, Ricotta Cheese Recipe

Find it online: https://dailysimplerecipe.com/ricotta-eggplant-casserole-recipe/