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Eggplant Casserole Recipe

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★★★★★

4.5 from 107 reviews

This Ricotta Casserole is a hearty and flavorful baked Italian-inspired dish featuring tender roasted eggplants layered with a rich tomato passata sauce and creamy ricotta cheese mixture, topped with golden parmesan. Perfect for a comforting family dinner or a special occasion, it combines fresh herbs and simple ingredients into a deliciously cheesy and satisfying meal.

Ingredients

Scale

Vegetables

  • 3 eggplants

Sauce

  • 3 cups tomato passata (or marinara)
  • 2 tbsp fresh oregano leaves (chopped)
  • 2 tsp fresh basil leaves (chopped)

Cheese Mixture

  • 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

Seasonings

  • olive oil spray
  • sea salt and freshly cracked pepper

Instructions

  1. Preheat Oven: Preheat your oven to 430°F (220°C) to prepare for baking the eggplant slices and assembling the casserole.
  2. Prepare Eggplants: Remove the ends of the eggplants and slice them thinly lengthwise, about 5 millimeters (0.2 inches) thick to ensure even baking and tenderness.
  3. Arrange and Season Eggplants: Place the eggplant slices on a baking sheet lined with parchment paper. Depending on your oven size, use one or two sheets to avoid overcrowding. Spray the eggplants with olive oil and season with sea salt and freshly cracked pepper for flavor.
  4. Bake Eggplants: Bake the eggplants in the preheated oven for 25 minutes. They will appear a bit dry but will become tender and soft. Remove from the oven and set aside.
  5. Prepare Tomato Sauce: In a bowl, mix the 3 cups of tomato passata with 1 tablespoon of fresh oregano and 2 teaspoons of fresh basil to infuse herbal flavors into the sauce.
  6. Make Cheese Mixture: In a separate bowl, combine the ricotta cheese, 1 cup of grated parmesan, eggs, and the remaining 1 tablespoon of oregano. Mix well until smooth and set aside.
  7. Assemble Casserole: Using a 9×13 inch (23×33 cm) baking dish, start by layering eggplant slices evenly at the bottom. Next, spread a layer of the tomato sauce followed by a layer of the ricotta and parmesan cheese mixture. Repeat this layering process one more time finishing with the cheese mixture on top. Finally, sprinkle the remaining 1/2 cup of parmesan cheese evenly over the top.
  8. Bake the Casserole: Place the assembled casserole back in the oven at 430°F (220°C) and bake for 30 minutes or until the cheese is golden brown and bubbling. Since ovens vary, if the casserole starts browning too quickly, reduce the temperature to 355°F (180°C) to prevent burning.
  9. Cool and Serve: Remove the casserole from the oven and allow it to cool slightly so it sets for easier slicing. Slice and serve warm as a delicious main or side dish.

Notes

  • For a milder flavor, you can substitute fresh oregano and basil with dried herbs, using about one-third the quantity.
  • If you prefer a thicker sauce, cook the passata on the stove for 10-15 minutes before layering.
  • Spraying the eggplants with olive oil helps achieve tenderness without excess oil absorption.
  • This casserole can be prepared a day ahead and reheated in the oven for 20 minutes before serving.
  • To make it gluten-free, ensure the marinara or passata used contains no added gluten ingredients.

Keywords: Ricotta casserole, baked eggplant casserole, Italian casserole, vegetarian casserole, ricotta cheese recipe, tomato passata casserole

Find it online: https://deliciousdishspot.com/eggplant-casserole-recipe/