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A close-up shot of a vegetarian ricotta and eggplant casserole on a wooden board.

Vegetarian Ricotta & Eggplant Casserole

A delicious and hearty vegetarian casserole featuring roasted eggplant, creamy ricotta, and melted mozzarella, perfect for a comforting meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Vegetarian
Calories: 420
Ingredients Method Notes

Ingredients
  

Eggplant
  • 2 medium eggplants about 2 lbs total, sliced into 1/4-inch rounds
  • 2 tablespoons olive oil for brushing
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 15 oz ricotta cheese whole milk
  • 1 large egg
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons fresh basil chopped
  • 1 teaspoon garlic powder
  • 3 cups marinara sauce
  • 1.5 cups shredded mozzarella cheese
  • 0.25 cup breadcrumbs

Method
 

  1. Slice eggplants, salt, and let sit for 20 minutes. Pat dry, brush with oil, and broil until golden.
  2. Mix ricotta, egg, Parmesan, basil, and garlic powder in a bowl.
  3. Preheat oven to 375°F. Layer marinara, eggplant, and ricotta in a baking dish, then top with marinara, mozzarella, and breadcrumbs.
  4. Bake for 40-45 minutes until bubbly and golden. Let cool 10 minutes before serving.

Notes

For extra flavor, sprinkle fresh basil on top before serving.