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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.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
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.