Dinner

Vegetarian Ricotta & Eggplant Casserole Recipe

ByJulian Dempsey January 10, 2026January 10, 2026

Introduction

This Vegetarian Ricotta & Eggplant Casserole is a comforting, flavorful dish perfect for meatless meals. Layers of tender eggplant, creamy ricotta, and zesty tomato sauce meld beautifully for a hearty, satisfying dinner. It’s a crowd-pleaser that gets better as leftovers.

This image shows a baked dish in a white rectangular casserole dish with three visible layers. The bottom layer is deep red thick tomato sauce, topped with slices of dark purple eggplant that have absorbed some sauce, making their edges slightly glossy and soft. Above this is a thick, golden-brown layer of melted cheese with a bubbly and crispy texture, slightly browned on top, decorated with a light sprinkling of grated cheese and fresh small green herb sprigs. The casserole sits on a wooden board over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium eggplants (about 2 lbs total), sliced into 1/4-inch rounds
2 tablespoons olive oil, for brushing
1 teaspoon kosher salt
1/2 teaspoon black pepper
15 oz whole milk ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
1 teaspoon garlic powder
3 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup breadcrumbs (panko recommended)

Instructions

Step 1: Slice the eggplants into 1/4-inch rounds. Lay them out on a baking sheet, sprinkle with salt, and let sit for 20 minutes to draw out bitterness. Pat dry with paper towels, brush both sides with olive oil, and broil for 3-4 minutes per side until golden.
Step 2: In a bowl, mix ricotta, egg, Parmesan, basil, and garlic powder until just combined. Taste and adjust seasoning if needed.
Step 3: Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a 9×13 baking dish. Layer eggplant slices over the sauce, then add dollops of the ricotta mixture. Repeat layering sauce, eggplant, and ricotta two more times.
Step 4: Finish with a final layer of marinara, a generous sprinkle of mozzarella cheese, and breadcrumbs on top. Bake for 40-45 minutes until bubbly and golden. If necessary, broil for an additional 2 minutes to brown the top, watching carefully.
Step 5: Let the casserole rest for at least 10 minutes before serving to allow the layers to set.

Tips & Variations

Salt and rest eggplant slices to avoid bitterness and excess moisture.
Add chopped kalamata olives and feta to the ricotta for a Mediterranean twist.
Include red pepper flakes in the marinara for a spicy kick.
Swap zucchini slices for eggplant as a variation.
Use gluten-free breadcrumbs or omit them for a gluten-free version.
Try vegan cashew ricotta and skip the egg for a vegan-friendly dish.
Double the mozzarella or add provolone for extra cheesiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze individual portions for up to 2 months; reheat with a splash of water in the oven at 350°F for 15-20 minutes to maintain moisture and texture.