Ricotta Eggplant Casserole Recipe – Easy Vegetarian Comfort Food Dinner Idea
This ricotta eggplant casserole recipe is creamy, cheesy, and flavorful, made with roasted eggplant, ricotta, marinara, and mozzarella. Perfect for family dinners, weeknight meals, or a comforting vegetarian dish.
Equipment
- Cutting board and knife
- Baking sheet
- Mixing bowls
- Whisk or spoon
- 9x13-inch baking dish
- Aluminum foil
Ingredients
- 2 large eggplants (sliced into rounds)
- 1 tbsp salt (for draining eggplant)
- 2 cups ricotta cheese (part-skim or whole milk)
- 1 egg (optional, for binding)
- 2 cups tomato or marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- Fresh basil or parsley (chopped)
- Salt and pepper to taste
Instructions
- Prepare Eggplant: Slice eggplant into rounds. Sprinkle with salt and let sit 20–30 minutes to draw out moisture. Pat dry. Roast at 400°F (200°C) for 15–20 minutes or lightly fry until tender.
- Mix Ricotta Filling: Combine ricotta, garlic, herbs, salt, pepper, and optional egg in a bowl.
- Layer Casserole: Spread tomato sauce on the bottom of a baking dish. Add a layer of eggplant, then ricotta mixture, mozzarella, and Parmesan. Repeat until ingredients are used, finishing with sauce and cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly.
- Rest & Serve: Let casserole rest for 10 minutes before slicing for clean layers. Garnish with fresh herbs.
Notes
- Salt and drain eggplant to prevent sogginess.
- Use thick marinara for structured layers.
- Let casserole rest before slicing for neat portions.
- Substitute spinach or zucchini for variety.
- Make ahead and refrigerate; bake when ready to serve.