Ricotta Eggplant Casserole (Printable)

Tender eggplant layers with ricotta, marinara, and mozzarella bake into a comforting Italian-inspired main dish.

# What You Need:

→ Vegetables

01 - 2 large eggplants, sliced lengthwise into ½-inch thick slices
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Cheese Mixture

05 - 2 cups ricotta cheese
06 - ½ cup grated Parmesan cheese
07 - 1 large egg
08 - 2 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
09 - ¼ teaspoon ground nutmeg
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Sauce & Topping

12 - 3 cups marinara sauce (store-bought or homemade)
13 - 2 cups shredded mozzarella cheese
14 - 2 tablespoons grated Parmesan cheese (for topping)
15 - Fresh basil leaves, for garnish (optional)

# How To Make It:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on the baking sheets. Brush both sides with olive oil and season with salt and pepper. Roast for 20 minutes, flipping halfway, until softened and lightly golden. Remove from oven and reduce heat to 375°F.
03 - In a bowl, mix ricotta, Parmesan, egg, basil, nutmeg, salt, and pepper until smooth and well combined.
04 - Spread ½ cup marinara sauce on the bottom of a 9x13-inch baking dish. Layer half of the roasted eggplant slices over the sauce. Spread half of the ricotta mixture over the eggplant, then top with 1 cup marinara sauce and 1 cup mozzarella.
05 - Repeat layers with remaining eggplant, ricotta mixture, marinara, and mozzarella. Sprinkle the top with the remaining 2 tablespoons Parmesan.
06 - Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes, until bubbly and golden on top.
07 - Let rest for 10 minutes before garnishing with fresh basil and serving.

# Expert Suggestions:

01 -
  • The ricotta mixture stays incredibly creamy instead of drying out like some baked pasta dishes
  • Roasting the eggplant first eliminates any bitterness and gives it a meaty texture that even skeptics love
  • This tastes even better the next day, making it perfect for meal prep or leftovers
02 -
  • Salting and draining the eggplant for 30 minutes before roasting helps remove excess moisture, though I usually skip this step when I am short on time
  • Do not skip the nutmeg in the ricotta mixture, it is the secret ingredient that makes the filling taste restaurant quality
  • The casserole needs to rest for at least 10 minutes or you will end up with a beautiful delicious mess on the plate
03 -
  • Use low moisture mozzarella to avoid a watery casserole
  • Let it rest for the full 10 minutes before cutting

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