Description
This Vegetarian Ricotta & Eggplant Casserole is a comforting, hearty dish combining tender slices of eggplant with creamy ricotta, fresh herbs, and a zesty marinara sauce. Layered like a lasagna and baked until golden and bubbly, it’s a perfect meatless meal that satisfies even picky eaters. Easy to make with simple ingredients, this casserole is versatile, packed with flavor, and ideal for family dinners or potlucks.
Ingredients
Scale
For the Eggplant Layers
- 2 medium eggplants (about 2 lbs total), sliced into 1/4-inch rounds
- 2 tablespoons olive oil, for brushing (extra virgin preferred)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Ricotta Filling
- 15 oz whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 teaspoon garlic powder
For the Sauce and Topping
- 3 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup breadcrumbs (preferably panko)
Instructions
- Prep the Eggplant: Slice eggplants into 1/4-inch rounds and place on a baking sheet. Sprinkle with kosher salt and let rest for 20 minutes to draw out bitterness. Pat dry with paper towels, brush both sides with olive oil, and broil on each side for 3-4 minutes until golden.
- Mix the Ricotta Filling: In a bowl, combine ricotta cheese, egg, grated Parmesan, chopped fresh basil, and garlic powder. Stir gently to keep a rustic texture. Taste and adjust seasoning if needed.
- Layer the Casserole: Preheat oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Arrange a layer of eggplant slices over the sauce, then spread dollops of the ricotta mixture evenly on top. Repeat layering with sauce, eggplant, and ricotta until all ingredients are used, typically three layers.
- Top and Bake: Finish with a final layer of marinara sauce, sprinkle shredded mozzarella evenly, and dust with breadcrumbs for a crispy top. Bake in the oven for 40-45 minutes until the casserole is bubbly and the topping is golden. If needed, broil for an additional 2 minutes to brown the top, watching closely.
- Rest Before Serving: Remove from oven and let rest for at least 10 minutes so the casserole sets and layers are firm, making serving easier and preventing spillover.
Notes
- Salting and resting the eggplant is crucial to remove bitterness and excess moisture.
- Do not overcrowd layers with eggplant; keep them in a single layer for even cooking and texture.
- Use good quality marinara sauce for best flavor, or homemade if preferred.
- Let the casserole rest before cutting to avoid it falling apart.
- Leftovers taste even better after a day and keep well refrigerated or frozen.
- Variations include adding chopped olives and feta, red pepper flakes, sautéed mushrooms, or substituting zucchini for eggplant.
- For a vegan version, substitute ricotta with cashew-based cheese and omit the egg.
- To make gluten-free, use gluten-free breadcrumbs or omit them.
- Broiling the eggplant or grilling can add flavor variations.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: vegetarian, ricotta, eggplant, casserole, baked, Italian, comfort food, meatless, family-friendly, cheesy
