Ricotta Eggplant Casserole Recipe

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There is something utterly heartwarming about a dish that combines comfort, freshness, and a touch of rustic charm, and that’s exactly what this Ricotta Eggplant Casserole delivers. Layers of tender roasted eggplant, vibrant tomato sauce brightened with fresh herbs, and creamy, cheesy ricotta meld together in a baked delight that’s both satisfying and elegant. It’s a celebration of Mediterranean flavors that’s perfect for family dinners or impressing friends with minimal fuss. Trust me, once you try this Ricotta Eggplant Casserole, it will quickly become one of your all-time favorite dishes to make and share.

Ingredients You’ll Need

This recipe calls for a handful of simple, wholesome ingredients, each one bringing its unique magic to the Ricotta Eggplant Casserole. From the deep, savory eggplants to the fresh herbs that lift the tomato sauce, every element plays a vital role in building layers of flavor, texture, and color that make this dish so irresistible.

• Eggplants (3): Choose firm, medium-sized eggplants for tender, mild slices that bake perfectly.
• Olive oil spray: A light coating ensures the eggplants roast evenly without becoming greasy.
• Tomato passata (3 cups): This smooth, fresh tomato base brings brightness and acidity to balance creamy cheeses.
• Fresh oregano leaves (2 tbsp, chopped): The herbaceous bite adds aroma and depth to both sauce and cheese layers.
• Fresh basil leaves (2 tsp, chopped): Sweet and fragrant, basil complements the tomatoes beautifully.
• Fresh ricotta cheese (14 oz/400 g): Creamy and mild, ricotta creates luscious, velvety layers throughout the casserole.
• Parmesan cheese (1.5 cups grated, divided): Nutty and salty, half goes into the cheese mixture and half crowns the top with golden goodness.
• Eggs (3): They bind the ricotta mixture for rich, sturdy layers that hold their shape.
• Sea salt and freshly cracked pepper: Essential seasonings that enhance every component’s natural flavor.

How to Make Ricotta Eggplant Casserole

Step 1: Prepare and Roast the Eggplant

Start by preheating your oven to 430°F (220°C), which ensures a hot environment perfect for roasting the eggplants until tender. Slice off the ends and cut the eggplants lengthwise into thin, even slices about 5 millimeters thick. Arranging these slices on parchment-lined baking sheets, spray lightly with olive oil and season with salt and pepper. Roast for 25 minutes to coax out their natural sweetness and soften them without losing structure, the eggplants will look dry on the surface but rest assured, they’re beautifully tender inside.

Step 2: Make the Tomato Herb Sauce

While the eggplants roast, prepare the tomato sauce by stirring together the passata with one tablespoon of chopped oregano and two teaspoons of chopped fresh basil. This simple mixture bursts with fresh, savory flavor and will soak into the eggplant layers, creating a moist, aromatic base for the casserole.

Step 3: Prepare the Ricotta Cheese Mixture

In a separate bowl, whisk together the ricotta cheese, one cup of grated parmesan, the eggs, and the remaining tablespoon of oregano. This blend is creamy and lightly herbed, serving as the luscious, cheesy contrast to the bright tomato sauce and earthy eggplant. The eggs help the mixture set beautifully during baking while maintaining a satisfyingly rich texture.

Step 4: Assemble the Ricotta Eggplant Casserole

Grab a 9×13-inch (23×33 cm) baking dish and start layering: first a layer of roasted eggplant slices, then spoon over a generous layer of your tomato herb sauce, followed by a hearty layer of the ricotta cheese mixture. Repeat this layering once more—eggplant, sauce, then cheese—creating a beautiful stack of flavors. Finally, sprinkle the remaining half cup of parmesan cheese evenly over the top to encourage a golden, bubbly crust.

Step 5: Bake Until Golden and Bubbling

Bake the assembled casserole at 430°F (220°C) for about 30 minutes or until the top is gloriously golden and bubbling. Ovens do vary, so keep an eye on it, and if the cheese starts to brown too quickly, reduce the temperature to 355°F (180°C). Once done, let it cool slightly before slicing, allowing all the layers to settle into the perfect sliceable texture.

How to Serve Ricotta Eggplant Casserole

Garnishes

Brighten your Ricotta Eggplant Casserole with a scattering of freshly chopped basil or oregano right before serving. A drizzle of extra virgin olive oil can also elevate every bite and add a glossy sheen that’s as beautiful as it is delicious.

Side Dishes

This casserole is rich and filling, so pairing it with crisp, simple sides works wonderfully. Consider a fresh green salad tossed with lemon vinaigrette or some garlic roasted vegetables. Crusty bread is another superb option for mopping up every last bit of sauce.

Creative Ways to Present

For a casual gathering, serve this dish family-style directly from the baking pan with rustic serving utensils. If you want a touch of elegance, plate individual servings with a sprinkle of microgreens or edible flowers on top for a restaurant-worthy presentation that your guests will swoon over.

Make Ahead and Storage

Storing Leftovers

Leftover Ricotta Eggplant Casserole keeps beautifully in the fridge for 3 to 4 days. Store it in an airtight container to preserve the fresh flavors and prevent the cheese from drying out. When ready to enjoy, simply reheat until warm and bubbly again.

Freezing

This casserole also freezes well, making it a fantastic make-ahead meal. Wrap portions tightly in plastic wrap and foil or use freezer-safe containers. It can be frozen for up to 2 months without losing its delightful texture or flavor.

Reheating

To reheat, bake in a preheated oven at 350°F (175°C) until warmed through to preserve the casserole’s layered textures and prevent the eggplant from turning mushy. Microwaving is a quicker option but may cause some loss of that baked crispness on top.

FAQs

Can I substitute the ricotta cheese with something else?

Absolutely! While ricotta gives this casserole its creamy, mild character, you can use cottage cheese for a lighter texture or even a smooth goat cheese for a tangier twist. Just note that the flavor profile will shift slightly.

Is it necessary to bake the eggplant slices before assembling?

Yes, roasting the eggplant first softens it, reduces excess moisture, and intensifies its flavor. This step ensures the casserole sets properly and doesn’t become watery.

Can I prepare the casserole entirely ahead of time before baking?

Definitely! You can assemble the casserole a day ahead and keep it covered in the refrigerator. When ready, simply pop it in the oven to bake fresh, which often enhances the melding of flavors.

What can I add to make this casserole more hearty?

Adding layers of cooked ground beef, sausage, or even sautéed mushrooms can boost the protein content and create a heartier dish perfect for bigger appetites or colder evenings.

Is this dish suitable for gluten-free diets?

Yes, this Ricotta Eggplant Casserole is naturally gluten-free, provided you use a tomato passata without added gluten-containing ingredients. It’s an excellent option for those avoiding gluten but craving comforting meals.

Final Thoughts

The Ricotta Eggplant Casserole is one of those dishes that feels like a warm hug on your plate, balancing freshness, creaminess, and savory herbaceous notes in every bite. Whether you’re a longtime lover of eggplants or looking to try something new, this recipe invites you to enjoy a Mediterranean-inspired delight with minimal hassle but maximum flavor. I encourage you to give it a whirl—you might just discover your new favorite comfort food.

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