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Close-up of a creamy ricotta eggplant casserole on a wooden board.

Ricotta Eggplant Casserole: Easy & Cheesy Bake

A flavorful baked casserole combining caramelized onions, roasted eggplant, and cheesy nutritional yeast for a comforting vegetarian dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables and seasonings
  • 4 pieces Yellow Onions Julienne
  • 0.25 cup Red wine
  • 3 medium eggplants sliced into thin rounds
  • 1 jar marinara
  • Salt Salt
  • 4 tsp Italian Seasoning
  • 0.25 cup Nutritional yeast
  • 1 cup Chiffonade Basil
  • 2 tsp Chili Flakes
  • Olive oil Olive oil

Method
 

  1. Caramelize onions in olive oil over medium-low heat for 20-30 minutes, scraping bottom as needed.
  2. Preheat oven to 400°F (200°C). Slice eggplants and salt to draw out moisture, then wipe off excess water after 20 minutes.
  3. Layer eggplant, seasonings, marinara, caramelized onions, nutritional yeast, and basil in an oiled baking dish. Repeat layers.
  4. Cover with foil and bake for 45 minutes until eggplant is fork-tender.
  5. Let sit uncovered for 20 minutes before serving.

Notes

For best flavor, caramelize onions slowly and ensure eggplant slices are salted to improve texture.