why make this recipe
This casserole is warm, filling, and full of simple flavors. It uses eggplant and ricotta for a creamy, meat-free meal. It is easy to make and great for family dinners or a potluck.
introduction
This Vegetarian Ricotta & Eggplant Casserole mixes soft eggplant, creamy ricotta, and tomato sauce for a tasty bake. It is simple to prepare and feeds a few people easily. If you like easy baked dishes, you might also enjoy a sweet baked recipe like this brioche French toast casserole recipe as another oven dish idea.
how to make Vegetarian Ricotta & Eggplant Casserole
Follow the steps below. Prepare the eggplant so it does not get soggy. Layer sauce, eggplant, and cheeses for even flavor. Bake until bubbly and golden.
Ingredients :
2 large eggplants, sliced, 2 cups ricotta cheese, 2 cups marinara sauce, 1 cup mozzarella cheese, shredded, 1/2 cup parmesan cheese, grated, 1 onion, chopped, 2 cloves garlic, minced, 2 tablespoons olive oil, Fresh basil, for garnish, Salt and pepper to taste
Directions :
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat, add onion and garlic, sauté until fragrant.
- Sprinkle sliced eggplants with salt and let them sit for 10 minutes to draw out moisture. Pat dry.
- In a baking dish, spread a layer of marinara sauce.
- Layer half of the eggplant slices, followed by half the ricotta, and half the mozzarella and parmesan. Repeat the layers.
- Top with remaining marinara and sprinkle with extra mozzarella.
- Bake for 30-40 minutes until bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil.
how to serve Vegetarian Ricotta & Eggplant Casserole
Cut into square pieces and serve warm. Offer a green salad or crusty bread on the side. Garnish each serving with a little fresh basil and extra parmesan if you like.
how to store Vegetarian Ricotta & Eggplant Casserole
Cool the casserole to room temperature. Cover and keep in the fridge for up to 4 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 350°F (175°C) until hot.
tips to make Vegetarian Ricotta & Eggplant Casserole
- Salt the eggplant and pat dry to remove extra water and avoid a soggy bake.
- Use a good marinara sauce for better flavor.
- Let the casserole rest a few minutes after baking so it sets and is easier to cut.
- If eggplant browns too fast, cover loosely with foil while baking.
variation (if any)
- Add spinach to the ricotta for extra greens.
- Use sliced zucchini along with eggplant.
- Swap part of the ricotta for cottage cheese for a different texture.
FAQs
Q: Can I skip salting the eggplant?
A: You can, but salting helps remove moisture and bitterness. It makes the casserole less watery.
Q: Can I use store-bought ricotta?
A: Yes. Store-bought ricotta works fine. Drain any extra liquid if it seems very wet.
Q: How do I reheat leftovers?
A: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until hot. You can also heat one piece in the microwave for a minute or two.
Q: Is this recipe suitable for a gluten-free diet?
A: Yes, the ingredients listed are naturally gluten-free. Check labels on sauces and cheeses if you need strict gluten-free.
Vegetarian Ricotta & Eggplant Casserole
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A warm and filling casserole made with soft eggplant, creamy ricotta, and marinara sauce that’s perfect for family dinners or potlucks.
Ingredients
- 2 large eggplants, sliced
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh basil, for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat, add onion and garlic, and sauté until fragrant.
- Sprinkle sliced eggplants with salt and let them sit for 10 minutes to draw out moisture. Pat dry.
- Spread a layer of marinara sauce in a baking dish.
- Layer half of the eggplant slices, followed by half the ricotta, and half the mozzarella and parmesan. Repeat the layers.
- Top with the remaining marinara and sprinkle with extra mozzarella.
- Bake for 30-40 minutes until bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil.
Notes
Salt the eggplant and pat dry to avoid a soggy bake. Let the casserole rest for a few minutes after baking to set it up for easier cutting.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 35mg
