Name: Ricotta Eggplant Casserole Recipe
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 large eggplants (about 2 pounds total); Salt (for drawing moisture); 1/4 cup olive oil, plus more for drizzling; 1 large onion, chopped; 4 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 15 ounces ricotta cheese; 1/2 cup grated Parmesan cheese, plus more for topping; 1 large egg, lightly beaten; 1/4 cup chopped fresh parsley; 8 ounces mozzarella cheese, shredded

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Introduction

Prepare to be transported to a sun-drenched Italian countryside with every bite of this Ricotta Eggplant Casserole. Layers of tender eggplant, creamy ricotta, and tangy tomato sauce come together to create a comforting and delicious meal that’s both easy to make and full of flavor.

The dish is a baked casserole in a white rectangular dish lined with parchment paper. The bottom layer is a thick, rich red tomato sauce spread evenly inside the dish. On top of the sauce are six large round slices of golden-brown breaded eggplant arranged in two rows, each slice covered with melted, bubbly cheese that has browned slightly around the edges. Scattered fresh green basil leaves add color and freshness on top. A light dusting of grated white cheese or breadcrumbs is sprinkled over the entire surface. To the top right of the dish, a wooden spatula rests partially on the casserole. Next to the dish on the left is a glass jar filled with more red tomato sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggplants (about 2 pounds total)
1/4 cup olive oil, plus more for drizzling
1 large onion, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese, plus more for topping
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
8 ounces mozzarella cheese, shredded

Instructions

Prepare the Eggplant: Slice washed and dried eggplants into 1/4-inch thick rounds. Lay the slices in a single layer on a baking sheet lined with paper towels. Sprinkle both sides generously with salt. Let them rest for 30 minutes to an hour to draw out moisture and bitterness. Rinse thoroughly under cold water and pat dry with paper towels.
Cook the Sauce: Heat 1/4 cup olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 more minute. Pour in crushed tomatoes and tomato sauce. Add oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 20 minutes, stirring occasionally.
Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, grated Parmesan, beaten egg, and chopped parsley. Mix until smooth and set aside.
Assemble the Casserole: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Spread a layer of tomato sauce on the bottom. Add a layer of eggplant slices, then dollop and spread some ricotta mixture over the eggplant. Sprinkle with shredded mozzarella. Repeat layers, finishing with sauce and a final sprinkle of Parmesan cheese on top.
Bake the Casserole: Drizzle a little olive oil on top and cover the dish with foil. Bake for 30 minutes. Remove foil and bake for another 15 minutes or until bubbly and golden on top. Let it rest for 10 minutes before serving.

Tips & Variations

To reduce bitterness in eggplant, make sure to salt and rinse the slices well before cooking.
You can add fresh basil leaves between layers for extra flavor.
For a lighter version, substitute part of the ricotta with cottage cheese.
If you prefer a spicier casserole, increase the red pepper flakes or add a pinch of crushed chili.
Roasting eggplant slices before layering can add a smoky depth to the dish.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish in a 350°F (175°C) oven until warmed through, about 15-20 minutes. For longer storage, freeze the casserole wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a round, deep-dish layered eggplant parmesan cut into six square pieces, placed in a metal pan on a white marbled surface. The dish has three visible layers: the bottom layer is a rich, red tomato sauce filling the pan base, the middle layer consists of thick, grilled dark purple eggplant slices stacked, and the top layer is a golden-brown, bubbly, melted cheese sprinkled with green herbs and a light dusting of grated cheese. One piece is being lifted by a utensil, revealing creamy, white cheese mixed with herbs inside. In the background, there are two small white bowls filled with red sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance, cover it, and refrigerate. Bake it when ready, adding a few extra minutes to the cooking time if baking straight from the fridge.

Can I use fresh tomatoes instead of canned?

If you have ripe fresh tomatoes, you can use about 4 cups, peeled and chopped, simmered down to make a sauce. However, canned tomatoes provide a more consistent flavor and texture, making the process easier.