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A close-up of a portion of ricotta eggplant casserole on a white marble surface, showcasing its creamy texture and golden top.

Ricotta Eggplant Casserole: Easy & Cheesy Bake

A delicious baked eggplant casserole layered with ricotta and cheeses, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium eggplants, sliced
  • 1 teaspoon salt
  • 2 tablespoons olive oil
Cheese & Dairy
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
Sauces & Spices
  • 2 cups marinara sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
Garnish
  • Fresh basil leaves for garnish fresh basil leaves

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Sprinkle salt on eggplant slices, let sit 30 mins, rinse and dry.
  3. Sauté eggplant in olive oil until golden, 5-7 mins each side.
  4. Mix ricotta, mozzarella, Parmesan, egg, oregano, garlic powder.
  5. Layer marinara, eggplant, and ricotta mixture in baking dish. Repeat layers.
  6. Bake covered 25 mins, uncover and bake 15 mins until bubbly and golden. Garnish with basil.

Notes

Let the casserole rest a few minutes before serving for best results.