Vegetarian Ricotta & Eggplant Casserole

This Vegetarian Ricotta & Eggplant Casserole brings comfort to your table in the most simple way. It layers tender baked eggplant with creamy ricotta and rich tomato sauce for a cozy dinner that feels special but stays easy. Because this dish uses wholesome ingredients, it tastes fresh and satisfying. At the same time, it gives you all the cheesy comfort you crave in a classic casserole.

What Makes This Recipe Stand Out

• Layers of creamy ricotta and tender baked eggplant create a rich and hearty texture.
• It delivers the comfort of a cheesy eggplant lasagna dinner without heavy pasta.
• Simple pantry ingredients turn into one of the most loved eggplant dishes.
• It works beautifully for meal prep and reheats well the next day.

Ingredient Breakdown

This Vegetarian Ricotta & Eggplant Casserole uses everyday ingredients that build deep flavor. Each layer adds texture and balance. When combined, they create a comforting eggplant ricotta bake that feels both light and filling.

• Eggplant: Choose firm, glossy eggplants. Once sliced and roasted, they become tender and slightly sweet.
• Ricotta cheese: Whole milk ricotta gives the creamiest texture and helps bind the layers.
• Mozzarella cheese: Shredded mozzarella melts into a golden, bubbly topping.
• Parmesan cheese: Adds a salty, nutty finish to this ricotta eggplant casserole.
• Marinara sauce: Use your favorite jarred sauce or homemade for rich tomato flavor.
• Egg: Helps the ricotta layer stay set and slice cleanly.
• Garlic and Italian seasoning: Bring warmth and classic flavor to this cheesy eggplant lasagna dish.
• Olive oil, salt, and pepper: Enhance and balance every bite.

How to Make It

Prep

1. Preheat your oven to 400 degrees and lightly grease a baking dish.
2. Slice the eggplant into even rounds about half an inch thick.
3. Brush both sides with olive oil and sprinkle with salt and pepper.
4. Arrange the slices on a baking sheet in a single layer.
5. In a bowl, mix ricotta, egg, garlic, Italian seasoning, and half of the Parmesan until smooth.

Cook

1. Roast the eggplant for 20 to 25 minutes until tender and lightly golden.
2. Spread a thin layer of marinara sauce on the bottom of the baking dish.
3. Layer roasted eggplant slices over the sauce.
4. Spoon ricotta mixture over the eggplant and spread gently.
5. Sprinkle mozzarella on top and repeat layers until ingredients are used.
6. Finish with remaining marinara, mozzarella, and Parmesan.
7. Bake at 375 degrees for 25 to 30 minutes until bubbly and golden.

Finish and Serve

1. Let the casserole rest for 10 to 15 minutes before slicing.
2. Cut into squares and serve warm with a simple green salad.
3. Store leftovers in an airtight container in the refrigerator.

Time Saving Options

Although this Vegetarian Ricotta & Eggplant Casserole comes together easily, a few smart shortcuts make it even faster on busy nights. Because eggplant recipes easy are always welcome, these tips help you save time without losing flavor.

• Use pre sliced mozzarella to reduce prep time.
• Roast the eggplant one day ahead and refrigerate.
• Choose a high quality store bought marinara sauce.
• If you love simple layered dinners, you may also enjoy this creamy tuna casserole pasta recipe for another quick family meal.

Variations You Can Try

This Vegetarian Ricotta & Eggplant Casserole adapts beautifully to your taste. Because eggplant recipes offer so much flexibility, you can easily adjust the layers while keeping that comforting texture.

• Add fresh spinach between layers for extra greens.
• Include sliced zucchini for a heartier baked eggplant casserole.
• Stir chopped fresh basil into the ricotta mixture for brightness.
• For a heartier twist, explore layered comfort dishes like this spicy hobo casserole when you want bold flavor.

Vegetarian Ricotta & Eggplant Casserole

This Vegetarian Ricotta and Eggplant Casserole is warm, cheesy, and full of flavor. Soft roasted eggplant is layered with creamy ricotta, rich tomato sauce, and melted mozzarella. It tastes like lasagna but without the pasta. Each bite is cozy, hearty, and satisfying. It is easy to make and perfect for a simple family dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Casserole

Cuisine: Italian

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Eggplant Layer

• 2 large eggplants sliced into 1/2 inch rounds
• 2 tbsp olive oil
• salt to taste
• black pepper to taste

Ricotta Layer

• 2 cups ricotta cheese whole milk
• 1 egg
• 2 cloves garlic minced
• 1 tsp Italian seasoning
• 1/2 cup Parmesan cheese divided

Assembly

• 2 cups marinara sauce
• 2 cups mozzarella cheese shredded

Equipment

• Baking Dish
• Baking Sheet
• Mixing Bowl

Method

 

1. Preheat oven to 400°F (200°C) and lightly grease a baking dish.
2. Brush eggplant slices with olive oil, season with salt and pepper, and arrange in a single layer on a baking sheet.
3. Roast for 20 to 25 minutes until tender and lightly golden.
4. In a bowl, mix ricotta, egg, garlic, Italian seasoning, and half of the Parmesan until smooth.
5. Spread a thin layer of marinara sauce in the bottom of the baking dish. Add a layer of roasted eggplant, then spread ricotta mixture over the top and sprinkle with mozzarella. Repeat layers.
6. Finish with remaining marinara sauce, mozzarella, and Parmesan. Bake at 375°F (190°C) for 25 to 30 minutes until bubbly and golden.
7. Let rest for 10 to 15 minutes before slicing and serving.

Notes

For best texture, roast the eggplant fully before layering to remove excess moisture. This casserole can be assembled one day ahead and refrigerated before baking.

FAQs

Do I need to salt the eggplant first?

Salting eggplant before roasting is optional for this Vegetarian Ricotta & Eggplant Casserole. Modern eggplants are less bitter than older varieties. However, if you want a firmer texture, you can sprinkle slices with salt and let them sit for 20 minutes. Then pat them dry before roasting. This step draws out extra moisture and helps the layers stay structured. Even so, roasting alone works well for most eggplant dishes.

Can I make this casserole ahead of time?

Yes, this ricotta eggplant casserole works very well for meal prep. You can assemble the entire dish, cover it tightly, and refrigerate for up to one day before baking. When ready to cook, let it sit at room temperature for 20 minutes. Then bake as directed until hot and bubbly. Because the flavors blend as it rests, many people find it tastes even better the next day.

How do I keep the casserole from becoming watery?

To keep your Vegetarian Ricotta & Eggplant Casserole from turning watery, roast the eggplant fully before layering. This step removes excess moisture and deepens flavor. Also avoid using overly thin marinara sauce. Let the finished casserole rest before slicing so the layers can set. These simple steps create a clean slice that looks like a cheesy eggplant lasagna dinner and holds together beautifully on the plate.

Final Thoughts

This Vegetarian Ricotta & Eggplant Casserole proves that simple ingredients can create rich comfort. Because the layers feel hearty yet fresh, this eggplant ricotta bake fits both weeknight dinners and relaxed weekend meals. Once you serve it, you will see how easily it becomes one of your favorite eggplant recipes to share again and again.