Ricotta Eggplant Casserole: A Delicious and Easy Recipe
Ingredients
Scale
- 2 large eggplants (about 2 pounds total)
- 1/4 cup olive oil, plus more for drizzling
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 8 ounces mozzarella cheese, shredded
Instructions
- Prepare the Eggplant: Slice eggplant into 1/4-inch thick rounds. Salt generously on both sides and let rest for 30 minutes to 1 hour. Rinse thoroughly and pat dry.
- Make the Tomato Sauce: Heat 1/4 cup olive oil in a large skillet over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Simmer, covered, for at least 30 minutes, stirring occasionally.
- Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, beaten egg, and parsley. Season with salt and pepper. Mix well.
- Cook the Eggplant (Choose one method):nnBaking: Preheat oven to 400°F (200°C). Lightly grease baking sheets. Arrange eggplant slices in a single layer, drizzle with olive oil, and bake for 15-20 minutes, flipping halfway through, until tender and lightly browned.nPan-Frying: Heat a thin layer of olive oil in a large skillet over medium heat. Working in batches, fry eggplant slices until golden brown on both sides (2-3 minutes per side). Drain on paper towels.
- Baking: Preheat oven to 400°F (200°C). Lightly grease baking sheets. Arrange eggplant slices in a single layer, drizzle with olive oil, and bake for 15-20 minutes, flipping halfway through, until tender and lightly browned.
- Pan-Frying: Heat a thin layer of olive oil in a large skillet over medium heat. Working in batches, fry eggplant slices until golden brown on both sides (2-3 minutes per side). Drain on paper towels.
- Assemble the Casserole: Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Layer eggplant slices over the sauce, overlapping slightly. Spread half of the ricotta mixture over the eggplant. Sprinkle half of the mozzarella cheese over the ricotta. Repeat layers: tomato sauce, eggplant, ricotta mixture, and mozzarella cheese. Finish with a final layer of tomato sauce and sprinkle with the remaining grated Parmesan cheese.
- Bake the Casserole: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Let it Rest: Let the casserole rest for at least 10-15 minutes before serving.