Vegetarian Ricotta & Eggplant Casserole
A delicious and hearty dish combining creamy ricotta, sautéed eggplant, rich marinara, and melted cheeses, perfect for family dinners or gatherings.
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.
Notes
This dish pairs wonderfully with a simple side salad or warm crusty bread. For an added touch, sprinkle extra fresh basil before serving.