Name: Eggplant Casserole Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 eggplants; 3 cups tomato passata (or marinara); 2 tbsp fresh oregano leaves (chopped); 2 tsp fresh basil leaves (chopped); 14 oz fresh ricotta cheese (400 g); 1.5 cup parmesan cheese, grated (divided into 1 cup + 1/2 cup, about 5.5 oz or 155 grams total); 3 eggs; olive oil spray; sea salt and freshly cracked pepper

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Introduction

This Ricotta Casserole is a delicious and comforting dish that beautifully combines tender roasted eggplants with rich tomato sauce and creamy ricotta cheese. It’s perfect for a satisfying family dinner or a cozy meal any night of the week.

The image shows a white square ceramic baking dish filled with six slices of a layered baked dish. The top layer is golden brown melted cheese with slightly crispy edges and some browned spots, covering a thick, rich red sauce peeking through around the edges. The baking dish rests on a striped cloth over a white marbled texture surface. In the background, there is a silver spoon and a glass jar filled with a red sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggplants
Olive oil spray
3 cups tomato passata (or marinara)
2 tbsp fresh oregano leaves (chopped)
2 tsp fresh basil leaves (chopped)
14 oz fresh ricotta cheese (400 g)
1.5 cup parmesan cheese, grated (divided into 1 cup + 1/2 cup; about 5.5 oz – 155 grams total)
3 eggs
Sea salt and freshly cracked pepper

Instructions

Step 1: Preheat your oven to 430°F (220°C).
Step 2: Remove the ends of the eggplants and slice them thinly lengthwise, about 5 millimeters (0.2 inches) thick.
Step 3: Arrange the eggplant slices on a baking sheet lined with parchment paper. Use two baking sheets or bake in batches if needed, depending on your oven size.
Step 4: Spray the eggplant slices with olive oil and season with salt and freshly cracked pepper. Bake for 25 minutes until tender but slightly dry in appearance, then remove and set aside.
Step 5: In a bowl, mix the tomato passata with 1 tablespoon of chopped oregano and 2 teaspoons of chopped basil.
Step 6: In another bowl, combine ricotta cheese, 1 cup of grated parmesan, eggs, and the remaining 1 tablespoon of oregano. Set the mixture aside.
Step 7: In a 9×13 inch (23×33 cm) baking dish, layer one portion of eggplant slices, followed by a layer of tomato sauce, then a layer of the ricotta cheese mixture. Repeat layering once more, finishing with the cheese mixture on top.
Step 8: Sprinkle the remaining 1/2 cup of parmesan cheese evenly over the top layer.
Step 9: Bake in the preheated oven at 430°F (220°C) for 30 minutes or until the cheese is golden brown. If the top browns too quickly, reduce the temperature to 355°F (180°C) and continue baking.
Step 10: Remove from the oven, let cool slightly, then slice and serve.

Tips & Variations

For extra flavor, add a layer of sautéed garlic and onions to the tomato sauce before layering.
Use fresh mozzarella in addition to ricotta for a creamier texture.
If you prefer, substitute zucchini slices for eggplant to change up the dish.
Roasting the eggplant in advance reduces moisture, keeping the casserole from becoming soggy.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. For longer storage, freeze the casserole for up to one month; thaw overnight in the refrigerator before reheating.

How to Serve

A baked dish in a white square ceramic baking pan with browned and bubbly golden cheese covering the top layer. The top layer has an uneven texture with some darker toasted spots along the edges and melted cheese showing hints of a creamy and slightly crusty surface. Underneath, deep red sauce can be seen bubbling through the edges, suggesting a rich tomato base. The pan is placed on a striped white and gray cloth over a white marbled textured surface. A knife and a glass jar with dark red sauce sit nearby in soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of tomato passata?

Yes, canned crushed tomatoes can be used as a substitute. You may want to blend them smooth for a similar texture to passata and adjust seasoning to taste.

Is it necessary to bake the eggplant before assembling the casserole?

Baking the eggplant first helps remove excess moisture and ensures the slices become tender while preventing the casserole from becoming watery. It is recommended for the best texture.