Vegetarian Ricotta & Eggplant Casserole: 3 Comfort Layers
Vegetarian Ricotta & Eggplant Casserole is a layered baked dish made with roasted eggplant, creamy ricotta and spinach filling, and tomato sauce. The casserole bakes until tender and lightly golden, creating a comforting Mediterranean-inspired meal.
Ingredients
2 large eggplants sliced into rounds
2 tablespoons olive oil
2 cups ricotta cheese part skim
1 cup fresh spinach chopped
1 egg beaten
2 cloves garlic minced
½ cup grated Parmesan cheese
2 cups marinara or tomato sauce
Salt and black pepper to taste
2 tablespoons chopped fresh basil or parsley
Instructions
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Preheat oven to 400°F or 200°C.
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Arrange eggplant slices on baking sheets, brush with olive oil, and sprinkle with salt.
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Roast for about 20 minutes until tender and lightly browned.
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In a bowl mix ricotta, spinach, garlic, egg, half of the Parmesan, salt, and pepper.
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Spread a thin layer of tomato sauce in a baking dish.
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Add a layer of roasted eggplant slices.
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Spread half of the ricotta mixture over the eggplant.
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Add another eggplant layer followed by the remaining ricotta mixture.
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Finish with a final eggplant layer and top with tomato sauce and remaining Parmesan.
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Bake at 375°F or 190°C for 30 minutes until hot and lightly golden.
Notes
Roasting eggplant before layering helps remove excess moisture and improves texture.