Name: Vegetarian Ricotta & Eggplant Casserole Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 medium eggplants (about 2 lbs total), sliced into 1/4-inch rounds; 2 tablespoons extra virgin olive oil, for brushing; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 15 oz whole milk ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese; 2 tablespoons fresh basil, chopped; 1 teaspoon garlic powder; 3 cups marinara sauce (store-bought or homemade); 1 1/2 cups shredded mozzarella cheese; 1/4 cup breadcrumbs (panko recommended)

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Introduction

This Vegetarian Ricotta & Eggplant Casserole is a comforting, creamy dish perfect for any night of the week. With layers of tender eggplant, rich ricotta filling, and a gooey mozzarella topping, it’s both satisfying and simple to make. Best of all, it uses easy-to-find ingredients that come together beautifully.

A close-up view of a baked dish in a white rectangular baking dish, showing three thick layers: the bottom layer is a rich red tomato sauce, the middle layer consists of thick slices of purple eggplant with a slightly softened texture, and the top layer is a golden-brown, bubbly melted cheese with some spots more browned for a crispy texture; a small sprig of fresh green herbs rests in the center for garnish, and the dish is set on a white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 375°F (190°C). Brush the eggplant slices with olive oil on both sides, then season with kosher salt and black pepper. Arrange them on baking sheets in a single layer.
Step 2: Roast the eggplant slices for about 20 minutes, flipping halfway through, until tender and lightly browned. Remove and set aside to cool slightly.
Step 3: In a bowl, mix the ricotta cheese with the egg, Parmesan, chopped basil, and garlic powder until well combined.
Step 4: Spread a thin layer of marinara sauce in the bottom of a casserole dish. Then layer some roasted eggplant slices, followed by a layer of the ricotta mixture and more sauce. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce on top.
Step 5: Sprinkle shredded mozzarella cheese evenly over the top, then sprinkle breadcrumbs for a crunchy topping.
Step 6: Bake the casserole in the preheated oven for 25 to 30 minutes, until the cheese is melted and bubbly and the top is golden brown.
Step 7: Let the casserole rest for 10 minutes before serving. This helps the layers set and makes it easier to cut portions.

Tips & Variations

For extra flavor, add chopped kalamata olives and a sprinkle of feta to the ricotta mixture for a Mediterranean twist.
If you prefer a spicy touch, stir 1/2 teaspoon red pepper flakes into the marinara sauce before layering.
Sautéed cremini mushrooms make a delicious earthy addition to the layers.
Use zucchini slices instead of eggplant, but reduce roasting time as zucchini softens faster.
Mix in additional fresh herbs like oregano or thyme with the ricotta for a garden-fresh aroma.
Double the mozzarella or add provolone cheese for an extra cheesy version.
For a vegan option, substitute ricotta with cashew-based cheese and omit the egg; be sure to use vegan mozzarella and breadcrumbs.
Use gluten-free breadcrumbs or omit them for a gluten-free casserole.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole covered with foil in a 350°F (175°C) oven until heated through. For longer storage, you can freeze the casserole tightly wrapped for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

This image shows a baked dish with several layers visible in a white ceramic baking dish. The top layer is a golden brown melted cheese with a slightly crispy, bubbly texture. Below, there are thick purple slices of eggplant partially covered by the cheese, and some white creamy sauce mixed with herbs can be seen peeking through. The bottom layer reveals a rich, red tomato sauce slightly bubbling at the edges. The dish is garnished simply with a small green thyme sprig placed on top, providing a fresh contrast to the warm colors. The baking dish rests on a white marbled surface, enhancing the warm look of the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day before baking. Keep it covered in the refrigerator and bake it fresh when ready to serve.

Do I need to peel the eggplant?

No, peeling is optional. The skin adds texture and nutrients, but if you prefer a softer, smoother texture, you can peel the eggplant before slicing.