why make this recipe
This Vegetarian Ricotta & Eggplant Casserole is a delicious and hearty dish that everyone will love. It combines layers of creamy ricotta cheese with the tender texture of sautéed eggplant, all topped with rich marinara sauce and melted cheese. It’s perfect for a comforting family dinner or for impressing guests at a gathering. Plus, it’s a great way to enjoy vegetables in a tasty and satisfying way!
how to make Vegetarian Ricotta & Eggplant Casserole
Ingredients:
- 1 medium eggplant, sliced
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add eggplant slices and season with salt and pepper. Sauté until softened, about 5-7 minutes.
- In a bowl, mix ricotta cheese with garlic, oregano, and basil.
- In a baking dish, spread a layer of marinara sauce, then layer half of the sautéed eggplant. Spread half of the ricotta mixture over the eggplant, followed by a sprinkle of mozzarella and Parmesan. Repeat the layers, ending with marinara sauce and the remaining cheeses on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let it cool slightly before garnishing with fresh basil and serving.
how to serve Vegetarian Ricotta & Eggplant Casserole
This dish can be served hot, straight from the oven. It pairs wonderfully with a simple side salad or some warm crusty bread. For an added touch, you can sprinkle extra fresh basil on top before serving.
how to store Vegetarian Ricotta & Eggplant Casserole
To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It can be stored for up to 3-4 days. To reheat, simply warm it in the oven or microwave until heated through.
tips to make Vegetarian Ricotta & Eggplant Casserole
- Make sure to salt the eggplant slices before cooking. This helps draw out moisture and bitterness.
- Feel free to add other vegetables, like spinach or mushrooms, for extra flavor and nutrition.
- For a spicier kick, add red pepper flakes to the marinara sauce.
variation
You can easily make this casserole gluten-free by checking the marinara sauce label or making your own from scratch. Additionally, you could swap the cheeses—try using goat cheese or dairy-free alternatives for a different taste.
FAQs
Can I use frozen eggplant for this casserole?
Yes, you can use frozen eggplant. Just thaw and drain it well before cooking.
Is this casserole suitable for meal prep?
Absolutely! This casserole stores well and can be made in advance for easy meal prep.
Can I make this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Just bake it the next day and enjoy!
Vegetarian Ricotta & Eggplant Casserole
Ingredients
Main Ingredients
- 1 medium eggplant, sliced
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add eggplant slices and season with salt and pepper. Sauté until softened, about 5-7 minutes.
- In a bowl, mix ricotta cheese with garlic, oregano, and basil.
Layering
- In a baking dish, spread a layer of marinara sauce, then layer half of the sautéed eggplant.
- Spread half of the ricotta mixture over the eggplant, followed by a sprinkle of mozzarella and Parmesan.
- Repeat the layers, ending with marinara sauce and the remaining cheeses on top.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let it cool slightly before garnishing with fresh basil and serving.