Go Back
–+ servings
Ricotta Eggplant Casserole

Comforting Ricotta Eggplant Casserole You’ll Crave Again!

This Ricotta Eggplant Casserole features roasted eggplant, creamy ricotta, and rich marinara sauce, making it a satisfying vegetarian dish that’s easy to prepare.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium eggplants Approximately 2.5 lbs total.
  • 2 tbsp kosher salt Essential for drawing out moisture.
For the Roasting
  • 3 tbsp olive oil Enhances flavor; can substitute with vegetable oil.
For the Ricotta Filling
  • 24 oz whole milk ricotta cheese Creamy and rich.
  • 1 cup grated Parmesan cheese Reserve half for topping.
  • 1 large egg Acts as a binder.
  • 2 cloves garlic Minced.
  • 1/4 cup chopped fresh parsley Brings fresh flavor.
  • 1/4 cup chopped fresh basil Enhances flavor.
  • 1/4 tsp nutmeg Elevates savory profile.
  • 1/2 tsp black pepper Adds a subtle kick.
For the Marinara Layer
  • 32 oz marinara sauce Choose your favorite brand.
For the Topping
  • 2 cups shredded low-moisture mozzarella cheese Creates a gooey topping.

Equipment

  • Baking dish
  • Oven
  • mixing bowl
  • Baking Sheets
  • Paper towels

Method
 

Step‑by‑Step Instructions
  1. Begin by slicing the eggplants into 1/2-inch thick rounds. Arrange them on baking sheets, sprinkle with kosher salt, and let them sit for 30 minutes.
  2. Preheat your oven to 400°F (200°C). After the eggplants have rested, pat them dry. Brush with olive oil and roast for 20-25 minutes, flipping halfway.
  3. In a mixing bowl, combine ricotta cheese, 1/2 cup of Parmesan, the egg, minced garlic, parsley, basil, nutmeg, salt, and black pepper. Stir until smooth.
  4. Spread 1 cup of marinara sauce in a baking dish. Layer half of the roasted eggplant, then half of the ricotta mixture, followed by another cup of marinara and mozzarella. Repeat layers.
  5. Cover with the remaining marinara and mozzarella. Sprinkle the rest of the Parmesan on top and bake for 30-35 minutes until bubbly.
  6. Let the casserole rest for 10 minutes before slicing.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 6mgCalcium: 500mgIron: 2mg

Notes

To avoid a soggy casserole, ensure even distribution of marinara sauce between layers. Allow the casserole to rest before serving for best results.

Tried this recipe?

Let us know how it was!