Eggplant Ricotta Casserole

Eggplant Ricotta Casserole


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If you're looking for a meatless casserole that's still savory, this is the recipe for you. This cheesy eggplant dish is perfect for an easy-breezy summer meal.

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Time needed

25 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 3 large eggplants
  • 4 tablespoons olive oil
  • 3 cups prepared marinara sauce
  • 1/2 cup water, plus more as needed
  • 3/4 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • Garlic salt and ground black pepper (to taste)
  • 3/4 cup dry bread crumbs
  • 2 cloves garlic, sliced
  • 1 teaspoon red pepper flakes
  • Garnish: Fresh Basil

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First, Preheat oven to 380 degrees F.

Next, you need to prep your eggplants. Cut them into 4 crosswise slices, each about about 1/2-inch thick, to total 12 slices. Season the eggplant slices lightly with your garlic salt. Dice any remaining eggplant and set aside.

Once your veggies are ready, it’s time to get frying. Heat 2 tbsp olive oil in an iron or non-stick skillet over medium heat. Cook your eggplant slices in batches, giving each side a little over two minutes to sophen. Then place your eggplant slices on paper towels.

Guess what? You need to fry some more. Heat another 1 tbsp olive oil in skillet and cook up your sliced garlic and diced eggplant garlic. Season this mixture to taste with with garlic salt and ½ tsp red pepper flakes. The mixture should take about 5 minutes to properly soften.

Now, things are going to get a little saucy. Pour marinara sauce and water into the skillet over the eggplant and garlic. Turn heat to medium-low and give this about 15 minutes to cook. Make sure to stir occasionally and add a little more water if the sauce becomes too viscous.

Cheese time! Combine your ricotta, Parmesan, and mozzarella cheeses in a large mixing bowl. Feel free to add a pinch of salt, and a dash of black pepper, and the other ½ tsp of red pepper flakes for an extra kick.

This next step is a little crumby (get it? I'm hilarious.). Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly.

One you have all of your ingredients in order, break out your casserole dish and spread about half the sauce into it. Lay your eggplant slices side by side in the dish over the sauce. Spread remaining sauce over eggplant slices, and then spread your bread crumb mixture over the top of the casserole. Finally put about 1 tbsp of the cheese mixture onto each eggplant slice.

And now, we bake! Preheated oven until you see bubbly cheese and golden brown crumbs. This should take 30 to 40 minutes.

After cooling, garnish with fresh basil and serve.

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