Ricotta Eggplant Casserole (Printable version)

Comforting Italian bake with roasted eggplant, ricotta, and mozzarella layers

# Ingredient List:

→ Vegetables

01 - 2 large eggplants, sliced lengthwise into ½-inch thick slices
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Cheese Mixture

05 - 2 cups ricotta cheese
06 - ½ cup grated Parmesan cheese
07 - 1 large egg
08 - 2 tablespoons fresh basil, chopped
09 - ¼ teaspoon ground nutmeg
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Sauce & Topping

12 - 3 cups marinara sauce
13 - 2 cups shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese
15 - Fresh basil leaves for garnish

# How to Make It:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on baking sheets. Brush both sides with olive oil and season with salt and pepper. Roast for 20 minutes, flipping halfway, until softened and lightly golden. Remove from oven and reduce heat to 375°F.
03 - In a bowl, mix ricotta, Parmesan, egg, basil, nutmeg, salt, and pepper until smooth.
04 - Spread ½ cup marinara sauce on the bottom of a 9x13-inch baking dish. Layer half of the roasted eggplant slices over the sauce. Spread half of the ricotta mixture over the eggplant, then top with 1 cup marinara sauce and 1 cup mozzarella.
05 - Repeat layers with remaining eggplant, ricotta mixture, marinara, and mozzarella. Sprinkle the top with the remaining 2 tablespoons Parmesan.
06 - Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 to 20 minutes, until bubbly and golden on top.
07 - Let rest for 10 minutes before garnishing with fresh basil and serving.

# Expert Suggestions:

01 -
  • The ricotta mixture stays incredibly creamy thanks to the egg binding everything together, while nutmeg adds this subtle warmth that makes people ask whats your secret
  • You can assemble it the night before and refrigerate, which means its perfect for dinner parties when you want to actually hang out with your guests instead of being stuck in the kitchen
02 -
  • The resting period is not optional, because cutting into this immediately will give you a soupy mess instead of the neat beautiful slices you want
  • Your dish is done when the cheese is bubbling in the center and the edges are a deep golden brown, and if the top browns too quickly just tent it with foil
03 -
  • If your ricotta seems watery, drain it in a fine mesh sieve for 30 minutes before mixing to prevent a soggy casserole
  • Room temperature ingredients mix more smoothly and bake more evenly, so take everything out of the fridge about 30 minutes before starting

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