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Ricotta Eggplant Casserole Recipe

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★★★★★

4.5 from 69 reviews

This Ricotta Eggplant Casserole is a comforting Italian-inspired dish featuring tender, salted eggplant slices layered with creamy ricotta cheese, rich tomato sauce infused with garlic and herbs, topped with melted mozzarella and Parmesan. Perfect for a satisfying weeknight meal, this casserole combines vibrant flavors and varied textures, delivering a warm and hearty experience reminiscent of the Italian countryside.

Ingredients

Scale

Eggplant Preparation

  • 2 large eggplants (about 2 pounds total)
  • Salt (for drawing moisture)

Sauce and Filling

  • 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

  1. Slice the Eggplant: Wash and dry the eggplants, then slice into 1/4-inch thick rounds, ensuring consistent thickness for even cooking.
  2. Salt the Eggplant: Arrange the slices on a baking sheet lined with paper towels in a single layer. Generously sprinkle salt on both sides of each slice to draw out moisture and bitterness.
  3. Let it Rest: Leave the salted eggplant slices for at least 30 minutes to an hour until beads of moisture appear on the surface.
  4. Rinse and Dry: Rinse the slices thoroughly under cold water to remove excess salt, then pat them completely dry with paper towels to avoid excess saltiness in the casserole.
  5. Prepare the Tomato Sauce: Heat 1/4 cup olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and cook until fragrant. Add crushed tomatoes and tomato sauce, then season with oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally until the sauce thickens.
  6. Make the Ricotta Mixture: In a bowl, combine ricotta cheese, grated Parmesan, beaten egg, and chopped fresh parsley. Mix well until smooth.
  7. Assemble the Casserole: Preheat oven to 375°F (190°C). Lightly oil a baking dish. Spread a thin layer of tomato sauce on the bottom. Layer half of the eggplant slices over the sauce. Spread half of the ricotta mixture over the eggplant, then sprinkle with shredded mozzarella. Add another layer of eggplant slices, top with remaining ricotta mixture, the rest of the tomato sauce, and finish with more shredded mozzarella and Parmesan cheese on top.
  8. Bake the Casserole: Drizzle a little olive oil over the top for extra richness. Bake uncovered for 35-40 minutes or until the cheese is melted, bubbly, and golden brown, and the casserole is heated through.
  9. Rest and Serve: Allow the casserole to rest for 10 minutes before serving. This helps the layers set and makes slicing easier. Garnish with additional fresh parsley if desired.

Notes

  • Salting the eggplant is key for removing excess moisture and bitterness, ensuring a better texture and flavor.
  • If you prefer a spicier casserole, increase the amount of red pepper flakes or add a pinch of crushed chili.
  • This casserole can be prepared a day in advance—simply assemble it, refrigerate, and bake when ready.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
  • For a gluten-free version, confirm that all canned tomato products are gluten-free and avoid any breaded add-ins.

Keywords: Ricotta Eggplant Casserole, Italian casserole, eggplant recipe, vegetarian casserole, baked eggplant, ricotta cheese dish, easy Italian dinner

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