Eggplant Ricotta Casserole: Easy Comfort Food for Everyone
A delicious recipe for a comforting Eggplant Ricotta Casserole that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants
- 15 ounces ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Slice eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse the eggplants and pat dry with paper towels.
- In a skillet, heat olive oil over medium heat and sauté eggplant slices until golden brown on both sides.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant, then ricotta cheese, and sprinkle some mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with marinara sauce and mozzarella on top.
- Sprinkle Parmesan cheese and fresh basil over the top.
- Bake in the preheated oven for 30-35 minutes or until the cheese is bubbly and golden.
Notes
- You can add ground meat or vegetables between the layers for added flavor.
- Let the casserole rest for 10 minutes before serving for easier slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 35mg