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Delicious Eggplant Ricotta Bake served in a dish, garnished with herbs

Eggplant Ricotta Bake

A comforting eggplant dish layered with ricotta, marinara, and mozzarella, perfect for a cozy dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants
  • 2 cups ricotta cheese Use whole-milk ricotta for best results.
  • 2 cups marinara sauce Jarred marinara is fine.
  • 2 cups shredded mozzarella cheese Extra cheese can be added if cooking for a crowd.
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
Garnish
  • to taste Fresh basil Optional, for garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
  3. In a bowl, mix together ricotta cheese, egg, garlic powder, onion powder, dried oregano, salt, and pepper.
Assembly
  1. In a baking dish, spread a layer of marinara sauce, then add a layer of eggplant slices.
  2. Follow with a layer of the ricotta mixture, and sprinkle with mozzarella cheese.
  3. Repeat the layers, finishing with marinara and mozzarella on top.
  4. Sprinkle Parmesan cheese on top and cover the dish with foil.
Cooking
  1. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
  2. Let cool for a few minutes, garnish with fresh basil if desired, and serve.

Notes

If ricotta seems watery, drain it in a sieve for fifteen minutes. This dish can be made ahead and baked from chilled.