Eggplant Ricotta Bake: 7 Delicious Layers of Comfort
A cozy, low-effort layered casserole that combines tender eggplant with a silky ricotta filling and melty mozzarella, perfect for a vegetarian main dish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium eggplants, sliced (about 1/4–1/2 inch thick)
- 15 oz ricotta cheese, drained briefly
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle both sides lightly with salt. Let sit for 30 minutes, then rinse and pat dry.
- In a medium bowl, mix ricotta, egg, garlic powder, Italian seasoning, and a pinch of salt and pepper until smooth.
- Spread a thin layer of marinara on the bottom of a baking dish. Layer eggplant slices over the sauce and spread one-third of the ricotta mixture on top.
- Repeat layers of sauce, eggplant, and ricotta, finishing with a final layer of marinara on top.
- Sprinkle mozzarella and Parmesan on top and drizzle lightly with olive oil.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes.
- Let rest for 10–15 minutes before slicing and serve warm.
Notes
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 70mg
Find it online: https://bakerslider.com/eggplant-ricotta-bake/