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Delicious Eggplant Ricotta Casserole with layers of cheese and sauce

Ricotta Eggplant Casserole

A comforting and easy-to-make casserole featuring layers of creamy ricotta, roasted eggplant, and aromatic herbs, perfect for family meals.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 3 pieces eggplants Sliced thinly, about 5 mm thick.
  • 1 spray olive oil spray To mist the eggplant slices.
  • 3 cups tomato passata For the sauce.
  • 2 tbsp fresh oregano leaves (chopped) For flavoring.
  • 2 tsp fresh basil leaves (chopped) For flavoring.
  • 14 oz fresh ricotta cheese Brings softness to the dish.
  • 1.5 cups parmesan cheese (grated, divided) 1 cup for layering, 1/2 cup for topping.
  • 3 pieces eggs To bind the ingredients.
  • to taste sea salt and freshly cracked pepper Essential for seasoning.

Method
 

Preparation
  1. Preheat your oven to 430°F (220°C).
  2. Remove the ends of the eggplants and slice them thinly lengthwise, approximately 5 millimeters thick.
  3. Arrange the eggplant slices on a baking sheet lined with parchment paper.
  4. Spray the eggplant slices lightly with olive oil and season with sea salt and freshly cracked pepper.
  5. Roast the eggplant in the preheated oven for 25 minutes, until they look a bit dry.
Making the Sauce
  1. In a bowl, combine the tomato passata, 1 tablespoon of oregano, and 2 teaspoons of basil. Mix well and set aside.
Preparing the Ricotta Mixture
  1. In another bowl, mix together the ricotta cheese, 1 cup of Parmesan, and 3 eggs. Stir until well-combined and creamy, then set aside.
Assembling the Casserole
  1. In a 9×13 inch baking dish, start with a layer of eggplant.
  2. Follow with a layer of tomato sauce and then a layer of the ricotta mixture.
  3. Repeat these layers once more, finishing with the ricotta mixture on top. Sprinkle the remaining 1/2 cup of Parmesan over the top.
Baking
  1. Bake in the oven at 430°F (220°C) for 30 minutes or until the cheese is golden brown and bubbling.
  2. If it starts browning too much, reduce the temperature to 355°F (180°C).
  3. Once it’s done baking, remove it from the oven and allow it to cool for a few minutes. Slice and serve.

Notes

Consider salting the eggplant before roasting to draw out moisture. Add vegetables like zucchini or bell peppers for more variety.