Ricotta Eggplant Casserole (Print version)
Tender eggplant layered with ricotta and mozzarella in savory tomato sauce
# What you'll need:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into 1/2-inch thick slices
02 - 2 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Cheese Mixture
05 - 2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 tbsp fresh basil, chopped (or 1 tsp dried basil)
09 - 1/4 tsp ground nutmeg
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Sauce & Topping
12 - 3 cups marinara sauce (store-bought or homemade)
13 - 2 cups shredded mozzarella cheese
14 - 2 tbsp grated Parmesan cheese (for topping)
15 - Fresh basil leaves, for garnish (optional)
# How to make it:
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 and well combined.
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.
05 - Spread half of the ricotta mixture over the eggplant, then top with 1 cup marinara sauce and 1 cup mozzarella cheese.
06 - Repeat layers with remaining eggplant, ricotta mixture, marinara sauce, and mozzarella cheese. Sprinkle the top with the remaining 2 tbsp Parmesan.
07 - Cover with foil and bake at 375°F for 25 minutes.
08 - Remove foil and bake an additional 15-20 minutes, until bubbly and golden on top.
09 - Let rest for 10 minutes before garnishing with fresh basil and serving.
# Expert suggestions:
01 -
- The ricotta mixture, spiked with just enough nutmeg to make people ask whats your secret
- Layers that bubble up through the cheese like little flavor volcanoes waiting to happen
- Leftovers that somehow taste even better the next day, if they last that long
02 -
- Skip the step of salting and draining your eggplant and you'll end up with a soggy, bitter casserole that taught me this lesson the hard way
- Letting it rest seems impossible when it smells this good, but cutting too soon sends hot sauce everywhere and layers slide apart
03 -
- If your ricotta seems watery, let it drain in a sieve for 15 minutes before mixing
- Room temperature ingredients blend more smoothly into the ricotta mixture
- Grate your own Parmesan instead of using pre-gratedthe flavor difference is worth the extra effort