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Vegetarian Ricotta and Eggplant Casserole dish with layers of cheese and eggplant

Vegetarian Ricotta & Eggplant Casserole

A comforting vegetarian casserole layered with ricotta and roasted eggplant, perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 2 medium eggplants, sliced Choose firm eggplants.
Cheese Ingredients
  • 2 cups ricotta cheese Use high-quality ricotta for best results.
  • 2 cups shredded mozzarella cheese Can substitute with other melting cheeses.
  • 1/2 cup grated Parmesan cheese Use freshly grated for better flavor.
Sauce Ingredients
  • 2 cups marinara sauce Jarred marinara is acceptable.
Seasoning and Oil
  • 2 tablespoons olive oil Used for sautéing eggplant.
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
Garnish
  • Fresh basil for garnish Add just before serving.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat and add sliced eggplants. Cook until tender, about 5-7 minutes.
Layering
  1. In a baking dish, layer half of the marinara sauce, half of the eggplant, half of the ricotta cheese, and half of the mozzarella cheese.
  2. Sprinkle evenly with garlic powder, Italian seasoning, salt, and pepper.
  3. Repeat layers with remaining ingredients.
Baking
  1. Top with grated Parmesan cheese.
  2. Cover with foil and bake for 25 minutes.
  3. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
  4. Garnish with fresh basil before serving.

Notes

Assemble ahead of time and refrigerate. Allow 10-15 minutes extra baking time if baking from cold. Let the casserole rest for 5 minutes before serving for better slicing.