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–+ servings
Ricotta Eggplant Casserole

Savory Ricotta Eggplant Casserole for Cozy Family Dinners

This Ricotta Eggplant Casserole combines creamy ricotta, savory tomato sauce, and eggplant for a comforting and delicious family dinner.
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Prep Time 1 hour
Cook Time 1 hour
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 pounds Large Eggplants The heart of the dish, providing rich texture and flavor.
  • 1/4 cup Olive Oil Adds richness and helps cook the eggplant beautifully.
For the Sauce
  • 1 large Onion Chopped; gives foundational flavor.
  • 4 cloves Garlic Minced; adds aromatic depth.
  • 1 28-ounce can Crushed Tomatoes Serves as the sauce base.
  • 1 15-ounce can Tomato Sauce Enhances the consistency.
  • 1 teaspoon Dried Oregano Adds essential herbal notes.
  • 1/2 teaspoon Dried Basil Complements the Italian theme.
  • 1/4 teaspoon Red Pepper Flakes Optional; introduces a subtle heat.
  • Salt Key for seasoning.
  • Freshly Ground Black Pepper Key for seasoning.
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Provides a creamy texture.
  • 1/2 cup Grated Parmesan Cheese Imparts a savory flavor.
  • 1 large Egg Lightly beaten; binds the mixture.
  • 1/4 cup Chopped Fresh Parsley Adds brightness.
  • 8 ounces Shredded Mozzarella Cheese Melts beautifully.

Equipment

  • Large Skillet
  • mixing bowl
  • baking dish
  • Paper Towels

Method
 

Preparation
  1. Slice the large eggplants into 1/4-inch thick rounds, sprinkle salt, and let rest for 30 to 60 minutes.
  2. In a large skillet, heat olive oil over medium heat, add onion and sauté until softened, then add garlic and cook for an additional minute.
  3. Mix in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 30 minutes.
  4. Combine ricotta cheese, grated Parmesan, beaten egg, and parsley in a bowl and mix until smooth.
  5. Bake or pan-fry eggplant slices until tender.
  6. Layer tomato sauce, eggplant, cheese mixture, and mozzarella in a greased baking dish.
  7. Cover with aluminum foil and bake at 375°F for 30 minutes, then remove foil and bake for an additional 15-20 minutes.
  8. Let the casserole sit for 10 to 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

For optimal flavor, use high-quality olive oil and adjust seasoning to taste. Consider adding your favorite vegetables.

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