Description
Indulge in the comforting goodness of Ricotta Eggplant Casserole, a delightful dish that layers tender eggplant with rich tomato sauce, creamy ricotta, and gooey mozzarella. Perfect for family gatherings or cozy weeknight dinners, this casserole is easy to prepare and offers a satisfying blend of flavors and textures that everyone will love. Whether you make it for a special occasion or meal prep for the week, it’s sure to be a hit at your table.
Ingredients
Scale
- 2 large eggplants
- 1/4 cup olive oil
- 1 large onion
- 4 cloves garlic
- 28 oz canned crushed tomatoes
- 15 oz canned tomato sauce
- 15 oz ricotta cheese
- 8 oz shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley
Instructions
- Preheat oven to 375°F (190°C). Slice eggplants into 1/4-inch rounds; optionally salt and drain for moisture.
- Cook eggplant: either pan-fry in olive oil until golden brown or bake on a parchment-lined sheet for about 25 minutes.
- For the sauce, sauté onion and garlic in olive oil, then add crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 15 minutes.
- Mix ricotta with Parmesan, beaten egg, parsley, salt, and pepper.
- In a greased baking dish, layer sauce, eggplant slices, ricotta mixture, and mozzarella. Repeat layers and finish with sauce and cheese.
- Cover with foil and bake for 30 minutes; remove foil to bake an additional 15-20 minutes until bubbly.
- Let rest before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 6g
- Sodium: 490mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 50mg