Ricotta Eggplant Casserole (Printable)
Layers of roasted eggplant with ricotta and mozzarella in marinara sauce
# 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
# How-To Steps:
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. Roast for 20 minutes, flipping halfway, until softened and lightly golden. Remove from oven and reduce heat to 375°F.
03 - In a bowl, mix ricotta, Parmesan, egg, basil, nutmeg, salt, and pepper until smooth.
04 - Spread 1/2 cup marinara sauce on the bottom of a 9x13-inch baking dish. 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.
05 - Repeat layers with remaining eggplant, ricotta mixture, marinara, and mozzarella. Sprinkle the top with the remaining 2 tablespoons Parmesan.
06 - Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 to 20 minutes, until bubbly and golden on top.
07 - Let rest for 10 minutes before garnishing with fresh basil and serving.
# Expert Tips:
01 -
- The ricotta mixture stays impossibly creamy without becoming watery, a trick I learned after dozens of failed attempts
- Leftovers somehow taste better the next day, making it the ultimate meal prep gift to yourself
02 -
- Sweating the eggplant with salt before roasting is unnecessary with this method, the roasting process draws out enough moisture on its own
- Letting the casserole rest for those ten minutes feels impossible when it smells this good, but cutting too soon creates a soupy mess
03 -
- Grating your own cheese takes extra effort but prevents grainy texture and ensures even melting throughout every bite
- The nutmeg amount might seem tiny, but this spice is potent and too much will make your casserole taste like dessert