Eggplant Ricotta Casserole (+ VIDEO)

Melt-in-your-mouth eggplants, creamy ricotta, parmesan and tomato sauce come together in this delicious meatless eggplant casserole that just screams summer. It’s vegetarian and gluten-free! See video below.

overhead shot of healthy vegerarian ricotta and eggplant casserole in a rustic casserole dish placed on a kitchen towel

This healthy eggplant casserole screams summer but… it doesn’t matter if it’s not actually summer in your part of the world {pointing the finger at myself}.

In that case, the oven will warm up your freezing apartment and you will love this vegetarian eggplant casserole even more. Seems like everybody can be happy with this one.

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overhead of vegetarian ricotta and eggplant casserole with a thick cheesy crust placed on a striped dish towel

Plus there’s a ton of cheese. See the pictures? Nom nom nom. Ricotta and parmesan go perfectly well together. This eggplant casserole is comfort food at its best.

This recipe for this vegetarian ricotta and eggplant casserole was once again inspired by this great French magazine called Saveurs (I swear I always want to try half of their recipes!) but I simplified and lightened it up a bit.

I followed the recipe to a T  first, then made it a couple other times to reduce the quantity of ricotta, use bottled tomato sauce (they used fresh tomatoes) and a few other adaptations.

Now I think we have the best of both worlds: taste and simplicity. Enjoy!

healthy vegetarian eggplant casserole in a rustic casserole dish cut into four squares

If you tried this Ricotta Eggplant Casserole recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Perfect as a side dish or a meatless main dish, this Eggplant Ricotta Casserole is loaded with cheese and absolutely delicious! - Find the recipe on NotEnoughCinnamon.com #glutenfree #cleaneating
4.86 from 7 votes
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Ricotta Eggplant Casserole

Melt-in-your-mouth eggplants, creamy ricotta, parmesan and tomato sauce come together in this delicious meatless eggplant casserole that just screams summer. It's vegetarian and gluten-free! 

Course Main Course
Cuisine Mediterranean
Keyword eggplant casserole, family friendly recipes, gluten-free recipes, Italian dinner ideas, meatless dinners, ricotta bake, vegetarian eggplant casserole
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 345 kcal

Ingredients

  • 3 eggplants
  • olive oil spray
  • 3 cups tomato passata or marinara
  • 2 tbsp fresh oregano leaves chopped
  • 2 tsp fresh basil leaves chopped
  • 14 oz fresh ricotta cheese 400 g
  • 1.5 cup parmesan cheese, grated, divided into 1 cup + 1/2 cup (about 5.5 oz - 155 grams total)
  • 3 eggs
  • sea salt and freshly cracked pepper

Instructions

  1. Preheat oven to 430F ( 220C).

  2. Remove eggplants' ends and slice them thinly lengthwise (about 5 millimetres or 0.2 inches thick). 
  3. Arrange eggplant slices on a baking sheet lined with parchment paper. You may need to use two baking sheets or bake eggplants in two batches depending on the size of your oven.

  4.  Spray with olive oil and season with salt and freshly cracked pepper. Bake for 25 minutes then remove from the oven and set aside. They will look a bit dry, it's normal (but they will actually be super tender).

  5. In a bowl, combine tomato passata, 1 tablespoon of oregano and 2 teaspoons of basil.
  6. In another bowl, mix together ricotta, 1 cup parmesan, eggs and the remaining oregano (1 tablespoon). Set aside.
  7. In a baking dish, arrange one layer of eggplant, one layer of tomato sauce and one layer of cheese mixture. Repeat with another layer of eggplant, tomato sauce and finish with cheese mixture. Sprinkle with remaining parmesan (1/2 cup).

  8.  Bake at 430F - 220C for 30 minutes or until cheese is golden brown. Please note that all ovens are different: keep an eye on the casserole and if it starts browning too much, reduce the oven temperature to 355F (180C).

  9. Remove from the oven, cool slightly and then slice.

Recipe Video

Recipe Notes

The recipe makes actually more that what's pictured (about a third more). I just wanted to use this cute dish because my bigger ones are ugly 😉

Adapted from French magazine Saveurs

Nutrition Facts
Ricotta Eggplant Casserole
Amount Per Serving (1 portion (1/6th))
Calories 345 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 137mg 46%
Sodium 1115mg 46%
Potassium 1081mg 31%
Total Carbohydrates 24g 8%
Dietary Fiber 9g 36%
Sugars 13g
Protein 23g 46%
Vitamin A 24.8%
Vitamin C 16.5%
Calcium 49%
Iron 18.1%
* Percent Daily Values are based on a 2000 calorie diet.

More eggplant recipes you might like:

Perfect as a side dish or a meatless main dish, this Eggplant Ricotta Casserole is loaded with cheese and absolutely delicious! - Find the recipe on NotEnoughCinnamon.com
Ricotta & Eggplant Casserole | Melt-in-your-mouth eggplant slices, creamy ricotta, parmesan and tomato sauce come together in this delicious meatless comort food casserole that screams summer. It's easy to make, vegetarian and gluten-free! #Vegetarian #glutenfree, #comfortfood, #meatlessdinner – Recipe on NotEnoughCinnamon.com

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posted in
All Seasons Recipes Casserole Gluten free Low carb Paleo/Primal Primal Recipes Refined Sugar Free Spring Recipes Summer Recipes Vegetarian
65 Comments
  1. This looks so tasty!
    I love everything with ricotta in it.
    If I see milk reduced in the supermarket I always pick up a couple of bottles so I can make ricotta. It just makes everything taste better.
    Can’t wait to try this recipe.
    x
    p.s I would have done the same with the dish. I have a large baking dish that is bright red and never looks good on photos.

    1. Thank you Claire! Do you make your own ricotta? Sounds complicated and awesome at the same time! I’m glad I’m not the only one doing weird things just for the pictures haha

  2. I love ricotta and eggplant, but I’m not altogether certain about making this recipe because my husband absolutely adores your beef & eggplant casserole. The seasoning is quite different with all the oregano. I would definitely use plain tomato sauce rather than marinara if I do make it, to make sure there’s a difference. Actually, it has just occurred to me that this is lasagna using eggplant in place of noodles. I make a pretty good lasagna, too. Hmm… maybe this would be good with a béchamel or Alfredo sauce? Except then there would be no color. I’ll have to think about this one.

    1. You’re right, I didn’t think of it either but it’s lasagna without the noodles! I’m sure it would be delicious with a béchamel or Alfredo sauce. I’m always happy to hear how much you love the beef and eggplant casserole 🙂

  3. When everything is put together at the end what temperature did you bake it? I’m assuming around 350 degrees?

  4. I’m having this for lunch as I type this. I made two changes: I used a four cheese pasta sauce, and instead of just oregano I used an all purpose seasoning blend commonly used in my country. The result was quite tasty but very salty, which I attribute wholly to the pasta sauce as I only added salt as instructed in the recipe, to roast the eggplant. I was a little concerned when the eggplant slices came out of the oven, as they’d wilted down so much, I wasn’t sure if it would have been enough to make a meal per person (as I wanted a meatless meal so I would have just added salad). The serving was surprisingly filling, and I will definitely be making this again…using plain or low sodium pasta sauce next time!

  5. This was a huge fail for me. It doesn’t say how “thin” the thinly sliced eggplant needs to be – most of it burned. I needed 3 cookie sheets and only used 2 eggplants. So I made the recipe with part of the eggplants, added some al dente gluten free pasta and made the recipe with pasta and eggplant. I really think the temp was way too high and there maybe should be a little more guidance on how thick the eggplant should be. Your picture looks so delicious!

    1. I’m very sorry to hear that Gretchen! The slices should be cut about 5 millimetres (about 0.2 inches) thick. As for the oven, that’s really the temperature I used when I tested the recipe. Unfortunately there can be a big difference between different ovens. I really hope you’ll try this recipe again, with success 🙂 Thanks for dropping by and leaving me a note!

  6. Planning to make this tonight. But just wondering. Why do you bake eggplant first alone rather than just assembling with raw eggplant and baking? Looks soooo good!

    1. I’m excited to hear how you like it! The eggplant is pre-cooked because 30 minutes would not be enough to make them super tender and more than 30 minutes would be too much for cheese mixture 🙂 Enjoy!

  7. Hello! I’m trying this tonight, baking in the final step in fact, so keep your fingers crossed! The problem I ran into was the eggplant cooked super fast on one tray for some reason, but I had an extra eggplant just in case. Oh yeah, plus the Italian cheese blend that I remembered having somehow wasn’t there when I went to grab it from the fridge. Had to sub in a student cheese mix, hence the fingers crossed! I’m hoping the ricotta makes it blend ok lol

  8. Is this something that’s easy to make ahead and then bake the next day? I have no idea how well eggplant keeps.

    1. Hi Erin! Yes you can definitely prepare everything the day before, cover it with plastic wrap and bake it the next day 🙂

    1. I think you could, but the filling might not hold together very well and it could be a bit messy. It would still be delicious though 🙂

  9. looks amazing, my husband doesnt like eggplant, or so he says, I have made eggplant parm before and it turns out well, but it steps involved salting the sliced eggplant and letting salt soak in on paper towels its a bit time staking, have you any thoughts on comparing the two dishes?

      1. I always bread and fry my eggplant slices. Then layer with the Tickets, which I mix with egg and fresh parsley, salt and pepper. Top with more eggplant slices, sauce and cheese. Bake at 375 30 to 40 min. Delish. Oh and peel and slice EP than soak in cold, salted water for an hour or so. Drain, pat dry.

  10. I’d like to make this tonight. But, has anyone tried it with cottage cheese? I have a big tub of cc I would like to use. Maybe drain it first? Thoughts please
    Thanks

  11. looks amazing..however I am confused about the amount of ricotta…on the first listing of ingredients you state 28.5 ounces and on your page you state 14 ounces…????

    1. I saw this also – for some reason when you click on the “pin” (before you come to this blog), it says 28.5 oz.

  12. Just made this! It is wonderful! Definitely need 3 eggplants for this (I only had two). I made my own tomato sauce (that time of season here). Thank you for the recipe!!

  13. Just double checking, do l need to peel the eggplant? Also what is meant by “fresh ricotta”? Is it simply the tub they sell at the grocery store? Does it matter if l use whole milk ricotta or part skim? Also do l need to drain the ricotta through a cheesecloth overnight? I know some recipes call for that.

    1. Hi Gretchen! So, no need to peel the eggplant. The tub at the grocery store is fine, you can use whole or part skim and you don’t need to drain it overnight 🙂

  14. Looks so delicious. I can’t wait to make this recipe, I love eggplant and ricotta.
    What size pan would you use for the recipe?

  15. This is probably one of the easiest recipe I’ve seen and made for an eggplant lasagne-type dish and very tasty. My partner really enjoyed it too. Thanks for sharing.

  16. The initial ingredients stated 28+ ounces of ricotta cheese. Then in the preparation list it says 14 ounces of ricotta cheese. What is the actual amount.?

      1. Thanks for that .. I actually used 20 oz.. kinda in between.. trust me It went well.. I could eat ricotta right out of a bowl..
        The dish was amazing.. can’t wait to make it again.

  17. I made this in Switzerland while visiting a daughter – didn’t have the eggs (added a bit of cornflour) and the oregano and couldnt find the ricotta (used “frischkase”) but it still tasted great. The next day the cold leftovers were super too. Thanks

  18. I can’t wait to try this tonight for dinner! I’m a huge eggplant fan. Not only does the recipe sound amazing, I have to compliment you on your photography and video. My mouth is watering! 😊 Thanks for sharing.

  19. I made this dish on Monday and baked it on Wednesday and it was divine! Although we are not a gluten free family, we have friends and extended family members that are, so when we got a review that this tasted like lasagna, I was thrilled! We are blessed to grow eggplant in our garden along with tomatoes, basil and oregano, so making a farm to table recipe is thrilling! I used fat free ricotta (it was all the store had that day) and it was perfect! This recipe is a keeper!

  20. Drooling. I’m in love with chicken/eggplant together, and I had a couple of chicken breasts that I needed to use up, so in they went. I also threw in a bunch of shitake and portobella mushrooms, and lightly sauteed onions & garlic. My jar of dried Italian herbs grew legs and, I guess, went dancing or shopping or perhaps on a date, so in desperation I am trying sage. We’ll see …

  21. Anything with ricotta in it is a winner in my book! This casserole looks divine and I cannot get over that cheese crust!

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