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Eggplant Ricotta Casserole Recipe

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★★★★★

4.5 from 88 reviews

This Eggplant Ricotta Casserole is a hearty and delicious baked dish featuring layers of tender roasted eggplant, flavorful tomato passata infused with fresh herbs, and a creamy ricotta and parmesan cheese mixture. Perfect as a comforting vegetarian main course, it combines Mediterranean flavors with a rich, golden cheese topping.

Ingredients

Scale

Eggplant Preparation

  • 3 eggplants
  • Olive oil spray
  • Sea salt and freshly cracked pepper

Sauce

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

Cheese Mixture

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 430°F (220°C) to prepare for roasting the eggplant and baking the casserole.
  2. Slice Eggplant: Remove the ends of the eggplants and slice them thinly lengthwise, approximately 5 millimeters (0.2 inches) thick. This ensures even cooking and layering.
  3. Roast Eggplant: Arrange the eggplant slices in a single layer on baking sheets lined with parchment paper. Use two sheets or bake in batches if needed. Spray the slices lightly with olive oil and season with salt and freshly cracked black pepper. Roast in the oven for 25 minutes until tender and slightly dry on the surface. Remove from oven and set aside.
  4. Prepare Tomato Sauce: In a bowl, mix the tomato passata with 1 tablespoon of chopped fresh oregano and 2 teaspoons of chopped fresh basil to build a fragrant herb sauce.
  5. Make Cheese Mixture: In a separate bowl, combine the ricotta cheese, 1 cup of grated parmesan, eggs, and the remaining 1 tablespoon of chopped oregano. Mix thoroughly and set aside.
  6. Assemble Casserole: In a 9×13 inch (23×33 cm) baking dish, layer the ingredients starting with a layer of roasted eggplant slices, followed by a layer of the tomato sauce, then a layer of the cheese mixture. Repeat once more, finishing with a final layer of cheese mixture.
  7. Add Parmesan Topping: Sprinkle the remaining ½ cup of grated parmesan cheese evenly on top of the last layer of cheese mixture.
  8. Bake Casserole: Place the assembled casserole into the oven and bake at 430°F (220°C) for 30 minutes or until the cheese is golden brown and bubbly. If the casserole starts browning too quickly, reduce the oven temperature to 355°F (180°C) and continue baking until done.
  9. Cool and Serve: Remove the casserole from the oven, allow it to cool slightly to set, then slice and serve warm as a delicious vegetarian entrée.

Notes

  • The recipe yields about one-third more than pictured; the baking dish shown is a smaller, aesthetically pleasing choice compared to larger casserole dishes.
  • Cooking times may vary depending on your oven; keep an eye on the casserole to avoid over-browning.
  • This recipe is adapted from the French magazine Saveurs.

Keywords: eggplant casserole, ricotta, baked eggplant, vegetarian casserole, tomato passata, parmesan cheese, baked ricotta dish

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