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Ricotta Eggplant Casserole

Ricotta Eggplant Casserole: Your New Favorite Comfort Food

Experience the comforting layers of ricotta, eggplant, and tomato sauce in this Ricotta Eggplant Casserole, a delicious twist on comfort food.
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Prep Time 1 hour
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplant Use globe, Italian, or Japanese varieties
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 teaspoon Salt For salting the eggplant
For the Sauce
  • 1 medium Onion Diced
  • 2 cloves Garlic Minced
  • 28 ounces Crushed Tomatoes Canned or fresh
  • 15 ounces Tomato Sauce Any brand
  • 1 teaspoon Dried Oregano Can substitute with Italian seasoning
  • 1 teaspoon Dried Basil Use fresh herbs if available
  • 1/2 teaspoon Red Pepper Flakes Optional, adjust to taste
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Can substitute with cottage cheese
  • 1/2 cup Parmesan Cheese Grated
  • 1 large Egg Beaten
  • 1/4 cup Fresh Parsley Finely chopped, optional garnish
For the Topping
  • 2 cups Mozzarella Cheese Shredded

Equipment

  • large skillet
  • Mixing bowl
  • Colander
  • baking dish
  • Aluminum Foil

Method
 

Preparation Steps
  1. Slice the eggplant into 1/4-inch rounds and sprinkle with salt. Let sit for 30 to 60 minutes, then rinse and pat dry.
  2. In a large skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes.
  3. Pour in crushed tomatoes and tomato sauce. Add oregano, basil, salt, and pepper. Let simmer for 30 minutes.
  4. In a mixing bowl, combine ricotta, Parmesan, egg, and parsley. Season with salt and pepper.
  5. Cook eggplant slices either by baking at 400°F for 15-20 minutes or by pan-frying for 2-3 minutes per side until golden.
  6. In a baking dish, layer sauce, eggplant, ricotta mixture, and mozzarella. Repeat layers, finishing with sauce and mozzarella on top.
  7. Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden.
  8. Let sit for 10-15 minutes before slicing to allow the layers to set.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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