Ricotta Eggplant Casserole: A Delicious and Easy Recipe
A flavorful baked casserole combining roasted eggplant, rich ricotta, and savory tomato sauce, perfect for a comforting meal.
Ingredients
Eggplant
- 2 large eggplants (about 2 pounds total)
- 0.25 cup olive oil (plus more for drizzling)
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 28 ounce crushed tomatoes
- 15 ounce tomato sauce
- 1 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- to taste Salt and freshly ground black pepper
- 15 ounces ricotta cheese
- 0.5 cup grated Parmesan cheese (plus more for topping)
- 1 large egg (lightly beaten)
- 0.25 cup chopped fresh parsley
- 8 ounces mozzarella cheese (shredded)
Instructions
- Slice eggplant, salt generously, rest 30-60 mins, rinse, and pat dry.
- Make tomato sauce: cook onion and garlic in olive oil, add tomatoes, herbs, simmer 30 mins.
- Mix ricotta, Parmesan, egg, parsley, season with salt and pepper.
- Cook eggplant: bake at 400°F for 15-20 mins or pan-fry until golden.
- Assemble: layer sauce, eggplant, ricotta, mozzarella in a baking dish, repeat, top with sauce and Parmesan.
- Bake at 375°F covered 30 mins, uncover and bake 15-20 mins until bubbly and browned. Rest 10-15 mins before serving.
Notes
For best results, let the casserole rest before serving to allow flavors to meld.
Nutrition
Calories: 450kcal | Carbohydrates: 45g | Protein: 25g | Fat: 20g | Sodium: 900mg