Ricotta Eggplant Casserole: Easy Comfort Food for Your Family
Ricotta Eggplant Casserole is a delicious and easy comfort food that's perfect for your family.
Equipment
- Oven
- Baking sheet
- mixing bowls
- 9x13 baking dish
Ingredients
Vegetables
- 3 pieces eggplants
Oils & Sauces
- 1 spray olive oil spray for baking
- 3 cups tomato passata or marinara
Herbs
- 2 tablespoon fresh oregano leaves chopped
- 2 teaspoon fresh basil leaves chopped
Dairy
- 14 oz fresh ricotta cheese 400 g
- 1.5 cups parmesan cheese, grated divided into 1 cup + ½ cup (about 5.5 oz - 155 grams total)
Eggs
- 3 pieces eggs
Spices
- sea salt
- freshly cracked pepper
Instructions
Cooking Steps
- Preheat oven to 430F (220C).
- Remove eggplants' ends and slice them thinly lengthwise (about 5 millimetres or 0.2 inches thick).
- Arrange eggplant slices on a baking sheet lined with parchment paper.
- Spray with olive oil and season with salt and freshly cracked pepper. Bake for 25 minutes then remove from the oven and set aside.
- In a bowl, combine tomato passata, 1 tablespoon of oregano, and 2 teaspoons of basil.
- In another bowl, mix together ricotta, 1 cup parmesan, eggs and the remaining oregano (1 tablespoon). Set aside.
- In a 9×13' (23×33 cm) baking dish, arrange one layer of eggplant, one layer of tomato sauce, and one layer of cheese mixture. Repeat with another layer of eggplant, tomato sauce, and finish with cheese mixture. Sprinkle with remaining parmesan (½ cup).
- Bake at 430F - 220C for 30 minutes or until cheese is golden brown.
- Remove from the oven, cool slightly and then slice.
Notes
Keep an eye on the casserole while baking; if it starts browning too much, reduce the oven temperature to 355F (180C).
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg
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