Name: Eggplant Ricotta Casserole Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 3 eggplants; Olive oil spray; Sea salt and freshly cracked pepper; 3 cups tomato passata or marinara; 2 tbsp fresh oregano leaves, chopped; 2 tsp fresh basil leaves, chopped; 14 oz (400 g) fresh ricotta cheese; 1.5 cups parmesan cheese, grated (about 5.5 oz / 155 g), divided into 1 cup and ½ cup; 3 eggs

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Introduction

This Eggplant Ricotta Casserole is a comforting, layered dish that blends tender roasted eggplants with rich ricotta and tangy tomato sauce. Baked until golden and bubbly, it’s perfect for a satisfying family dinner or a special occasion.

A white speckled square baking dish holds a baked dish divided into six pieces. The top layer is golden brown baked cheese with a crispy texture and slightly charred edges. Underneath the cheese is a thick layer of deep red sauce that peeks out around the edges of the dish. The dish is placed on a striped cloth over a white marbled surface. In the background, there is a metal spoon and a glass jar filled with a reddish 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 cups parmesan cheese, grated, divided (1 cup + ½ cup, about 5.5 oz / 155 g total)
3 eggs
Sea salt and freshly cracked pepper

Instructions

Step 1: Preheat the oven to 430°F (220°C). Remove the ends of the eggplants and slice them lengthwise into thin slices about 5 millimeters (0.2 inches) thick.
Step 2: Arrange the eggplant slices on parchment-lined baking sheets. Spray with olive oil and season with salt and freshly cracked pepper. Bake for 25 minutes until tender and slightly dry, then remove and set aside.
Step 3: In a bowl, combine the tomato passata with 1 tablespoon of chopped oregano and 2 teaspoons of chopped basil.
Step 4: In another bowl, mix together ricotta, 1 cup grated parmesan, eggs, and the remaining 1 tablespoon of oregano. Set aside.
Step 5: In a 9×13 inch (23×33 cm) baking dish, layer half of the eggplant slices, followed by half of the tomato sauce, then half of the ricotta mixture. Repeat the layers finishing with the remaining ricotta mixture.
Step 6: Sprinkle the top evenly with the remaining ½ cup grated parmesan cheese.
Step 7: Bake at 430°F (220°C) for about 30 minutes, or until the cheese is golden brown. If the casserole begins to brown too quickly, reduce the oven temperature to 355°F (180°C).
Step 8: Remove from the oven and allow it to cool slightly before slicing and serving.

Tips & Variations

Use fresh herbs for the best flavor, but dried oregano and basil can be substituted in a pinch (use about one-third the amount).
For a lighter version, try using part-skim ricotta and reduce the amount of parmesan.
You can add a layer of sautéed mushrooms or spinach for extra vegetables and flavor.
If you prefer, swap tomato passata with your favorite marinara sauce for a richer taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to preserve texture and flavor. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A white square baking dish holds a baked layered casserole with five visible pieces. The top layer is golden brown and crispy melted cheese with some light browning, covering a deep red sauce with a thick texture peeking around the edges. The layers underneath are not fully visible but the dish looks rich and hot, with the sauce slightly bubbling over the sides of the dish. The baking dish is set on a folded cloth with gray and white stripes on a white marbled textured surface, next to a glass container of red sauce and a silver spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. When ready to bake, allow it to sit at room temperature for about 15 minutes before putting it in the oven.

Do I need to peel the eggplants?

Peeling is optional. The skin softens when roasted and adds color and nutrients, but if you prefer a smoother texture, you can peel the eggplants before slicing.