Ricotta Eggplant Casserole for Light, Family-Friendly Meals
Ricotta Eggplant Casserole: Easy & Cheesy Bake features roasted eggplant slices layered with creamy ricotta filling and tomato sauce, topped with melted cheese for a hearty vegetarian main dish.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
Ingredients
2 medium eggplants, sliced into 1/4-inch thick rounds
2 tablespoons olive oil
Salt and black pepper, to taste
1 1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese, divided
1 large egg, lightly beaten
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon lemon zest
2 cups tomato sauce or marinara
Optional: 1 cup chopped fresh spinach, sautéed and drained
Optional: 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 375°F. Sprinkle eggplant with salt and let sit 20 minutes. Rinse and pat dry. Brush with olive oil and roast 15–20 minutes.
- Mix ricotta, Parmesan, 1/4 cup mozzarella, egg, garlic, parsley, basil, lemon zest, and optional spinach in a bowl. Season with salt, pepper, and optional red pepper flakes.
- Spread a thin layer of tomato sauce in a baking dish. Layer roasted eggplant and ricotta mixture, repeating until all is used. Top with remaining tomato sauce and mozzarella.
- Cover with foil and bake 25–30 minutes. Remove foil for last 10 minutes to brown cheese. Let rest 10 minutes before serving.
Notes
Salt eggplant to remove moisture. Ensure vegetables are drained to prevent watery casserole. Can be prepared ahead.