Ricotta Eggplant Casserole
Ricotta Eggplant Casserole is the ultimate comfort food, perfect for family gatherings or a cozy night in. This easy recipe features layers of tender eggplant, rich tomato sauce, and creamy ricotta, topped with gooey mozzarella and Parmesan cheese. Not only is it simple to prepare, but it also delivers a burst of flavors that will delight everyone at your table. Whether enjoyed as a main course or side dish, this casserole is versatile enough to complement any meal. Plus, it’s packed with wholesome ingredients that make it a guilt-free indulgence—ideal for meal prep and leftovers!
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 large eggplants
- 1/4 cup olive oil
- 1 large onion
- 4 cloves garlic
- 1 can crushed tomatoes (28 oz)
- 1 can tomato sauce (15 oz)
- 15 oz ricotta cheese
- 8 oz shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch thick rounds; optionally salt and drain.
- In a skillet, heat olive oil over medium heat and fry eggplant slices until golden brown.
- Sauté chopped onions and minced garlic in a saucepan; add crushed tomatoes, tomato sauce, and herbs; simmer for at least 15 minutes.
- In a bowl, mix ricotta cheese, Parmesan cheese, beaten egg, parsley, salt, and pepper.
- In a greased baking dish, layer tomato sauce, eggplant slices, ricotta mixture, and mozzarella; repeat layers ending with tomato sauce and remaining cheeses.
- Cover with foil; bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg