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

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Introduction

This Ricotta Eggplant Casserole is a comforting Italian-inspired dish that layers tender baked eggplant with rich tomato sauce and creamy cheese. Perfect for a hearty dinner, it combines fresh herbs, ricotta, and parmesan for a flavorful, satisfying meal.

A white speckled baking dish holds a baked casserole cut into six square pieces. The top layer is golden brown melted cheese with some crispy darker spots on the edges. Below the cheese, there is a thick red tomato sauce that bubbles up slightly around the edges. The casserole appears to have layers of sauce, cheese, and possibly pasta or vegetables underneath the visible cheesy top. The dish rests on a striped cloth on a white marbled surface, with a glass of red sauce and a metal spoon nearby. 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 into 1 cup + 1/2 cup, about 5.5 oz / 155 g 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. Depending on your oven size, you may need two sheets or bake in two batches.
Step 4: Spray the slices lightly with olive oil, season with salt and freshly cracked pepper, then bake for 25 minutes. The eggplants will look a bit dry but will be tender inside.
Step 5: In a bowl, combine the tomato passata with 1 tablespoon of chopped oregano and 2 teaspoons of chopped basil.
Step 6: In another bowl, mix ricotta, 1 cup grated parmesan, eggs, and the remaining 1 tablespoon of oregano. Set this cheese mixture aside.
Step 7: In a 9×13 inch (23×33 cm) baking dish, layer one third of the eggplant slices, half of the tomato sauce, and half of the cheese mixture. Repeat with another layer of eggplant, the remaining tomato sauce, and the rest of the cheese mixture.
Step 8: Sprinkle the top with the remaining 1/2 cup grated parmesan cheese.
Step 9: Bake at 430°F (220°C) for about 30 minutes, until the cheese is golden brown. Watch carefully—if browning happens too quickly, reduce the heat to 355°F (180°C).
Step 10: Remove from the oven, let cool slightly, then slice and serve.

Tips & Variations

For extra flavor, roast the eggplant slices before layering to deepen their taste.
Substitute fresh herbs with 1 teaspoon dried oregano and 1 teaspoon dried basil if fresh is unavailable.
Add a layer of mozzarella cheese for a gooier texture.
You can use store-bought marinara sauce as a quick substitute for tomato passata.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain texture. This casserole also freezes well—defrost overnight in the fridge before reheating.

How to Serve

A white speckled square baking dish contains a baked casserole cut into five uneven rectangular pieces. The top layer is golden brown and bubbly cheese with some darker browned spots, showing a slightly rough melted texture. Beneath the cheese, a thick layer of deep red sauce peeks out at the edges. The dish rests on a white and gray striped cloth on a crumpled white marbled surface. Nearby is a glass jar of dark red sauce and a metal utensil, all softly lit. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen eggplant for this casserole?

While fresh eggplant is best for texture, you can use frozen slices if they are fully thawed and drained to avoid excess moisture in the casserole.

Is this casserole suitable for a vegetarian diet?

Yes, this dish contains no meat and is perfect for vegetarians. Just ensure the cheese used does not contain animal rennet if you follow strict vegetarian guidelines.