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
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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 9×13' (23×33 cm)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.