Vegetarian Ricotta & Eggplant Casserole Recipe
This Vegetarian Ricotta & Eggplant Casserole blends tender slices of roasted eggplant with a creamy ricotta and Parmesan filling, layered with rich marinara sauce and topped with melted mozzarella and crunchy breadcrumbs for a comforting, satisfying meat-free meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Eggplant Layers
- 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
Ricotta Filling
- 15 oz whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 teaspoon garlic powder
Sauce and Topping
- 3 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup breadcrumbs (panko recommended)
Instructions
- Prepare Eggplant: Preheat your oven to 400°F (200°C). Brush each eggplant slice lightly with olive oil on both sides, then sprinkle with kosher salt and black pepper. Arrange the slices in a single layer on baking sheets lined with parchment paper.
- Roast Eggplant Slices: Place the eggplant in the oven and roast for about 20 minutes, flipping halfway through, until tender and golden. This roasting helps draw out moisture and develop a rich flavor.
- Mix Ricotta Filling: In a bowl, combine the ricotta cheese, egg, grated Parmesan, chopped basil, and garlic powder. Mix until smooth and well blended to create a creamy, savory filling.
- Assemble Casserole: Lower the oven temperature to 375°F (190°C). In a casserole dish, spread a thin layer of marinara sauce. Layer half of the roasted eggplant slices over the sauce, then spread half the ricotta filling evenly on top. Repeat with remaining eggplant and ricotta layers. Pour the remaining marinara sauce over the layers.
- Add Cheese and Breadcrumbs: Sprinkle the shredded mozzarella evenly over the top layer, followed by a light dusting of breadcrumbs to add a crisp texture once baked.
- Bake the Casserole: Bake uncovered for 25-30 minutes, until the cheese is bubbly and golden brown and the casserole is heated through.
- Rest and Serve: Let the casserole rest for 10 minutes after baking. This helps the layers set and makes serving easier. Garnish with additional fresh basil if desired and enjoy warm.
Notes
- For a Mediterranean twist, add chopped kalamata olives and feta cheese to the ricotta mixture.
- Spice lovers can incorporate 1/2 teaspoon red pepper flakes into the marinara sauce before layering.
- Sautéed cremini mushrooms add an earthy dimension when layered with the eggplant.
- Substitute zucchini slices for eggplant for a faster-cooking variation, but monitor baking time accordingly.
- Double the mozzarella or add provolone for a cheesier casserole.
- For a vegan version, replace ricotta with cashew-based cheese and omit the egg.
- Use gluten-free breadcrumbs or skip them if gluten sensitivity is a concern.
Keywords: vegetarian ricotta casserole, eggplant casserole, baked eggplant recipe, vegetarian Italian casserole, ricotta cheese recipe, easy vegetarian dinner
