Ricotta Eggplant Casserole: A Delicious and Easy Recipe

Ricotta Eggplant Casserole: Prepare to be amazed! Imagine layers of tender eggplant, bathed in a rich tomato sauce, and nestled between creamy ricotta cheese. This isn’t just dinner; it’s an experience. I’m thrilled to share this comforting and flavorful dish with you.

Eggplant casseroles, in various forms, have graced tables across the Mediterranean for centuries. The combination of eggplant, tomatoes, and cheese speaks to the region’s culinary heritage, where simple, fresh ingredients are transformed into something truly special. While variations exist, the core concept remains the same: celebrating the earthy sweetness of eggplant in a baked, comforting format.

What makes this Ricotta Eggplant Casserole so irresistible? It’s the perfect balance of textures and flavors. The eggplant becomes meltingly soft, the tomato sauce provides a tangy counterpoint, and the ricotta adds a luxurious creaminess that elevates the entire dish. It’s also incredibly versatile! Serve it as a vegetarian main course, a hearty side dish, or even as leftovers the next day (it’s even better!). Plus, it’s surprisingly easy to assemble, making it a weeknight winner. Get ready to discover your new favorite way to enjoy eggplant!

this Recipe

Ingredients:

• 2 large eggplants (about 2 pounds total)
• 1/4 cup olive oil, plus more for drizzling
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 8 ounces mozzarella cheese, shredded

Preparing the Eggplant:

Okay, let’s get started! The first thing we need to do is tackle the eggplant. Some people salt their eggplant to draw out moisture and bitterness, but I find that with modern varieties, it’s not always necessary. However, if you’re concerned about bitterness, you can definitely salt it. Here’s how:

1. Slice the eggplant: Cut the eggplants into 1/4-inch thick rounds. Try to keep them relatively uniform in thickness so they cook evenly.
2. Salt the eggplant (optional): Lay the eggplant slices in a single layer on a baking sheet lined with paper towels. Sprinkle generously with salt. Let them sit for about 30 minutes to an hour. You’ll notice moisture beading up on the surface.
3. Rinse and dry (if salted): If you salted the eggplant, rinse the slices thoroughly under cold water to remove the excess salt. Pat them completely dry with paper towels. This is really important, otherwise your casserole will be too salty!
4. Prepare for cooking: Whether you salted the eggplant or not, now it’s time to get them ready for the next step.

Cooking the Eggplant:

There are a few ways you can cook the eggplant. You can bake it, grill it, or pan-fry it. I prefer to pan-fry it because it gives the eggplant a nice, slightly caramelized flavor. But baking is a healthier option if you’re watching your oil intake.

Pan-Frying the Eggplant:

1. Heat the oil: Heat 1/4 cup of olive oil in a large skillet over medium heat. You might need to do this in batches, so don’t overcrowd the pan.
2. Fry the eggplant: Add the eggplant slices to the skillet in a single layer. Cook for about 3-4 minutes per side, or until they are golden brown and tender. You might need to add more olive oil as you go if the pan gets dry.
3. Drain the eggplant: Remove the cooked eggplant slices from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Baking the Eggplant:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the baking sheet: Line a baking sheet with parchment paper.
3. Arrange the eggplant: Arrange the eggplant slices in a single layer on the prepared baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
4. Bake the eggplant: Bake for about 20-25 minutes, or until the eggplant is tender and slightly browned. Flip halfway through for even cooking.

Making the Tomato Sauce:

While the eggplant is cooking (or after, if you’re doing it in batches), let’s make the tomato sauce. This is a simple but flavorful sauce that really complements the eggplant and ricotta.

1. Sauté the onion and garlic: Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
2. Add the tomatoes and seasonings: Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
3. Simmer the sauce: Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. Stir occasionally to prevent sticking.

Preparing the Ricotta Mixture:

Now for the creamy, cheesy goodness! The ricotta mixture is what really makes this casserole special.

1. Combine the ingredients: In a medium bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, the lightly beaten egg, and the chopped fresh parsley.
2. Season the mixture: Season the ricotta mixture with salt and pepper to taste. Mix well to combine.

Assembling the Casserole:

Alright, we’re in the home stretch! Time to layer everything together and get this casserole into the oven.

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the baking dish: Lightly grease a 9×13 inch baking dish.
3. Layer the ingredients: Spread a thin layer of the tomato sauce on the bottom of the baking dish. Then, arrange a layer of eggplant slices over the sauce, overlapping them slightly if necessary.
4. Add the ricotta mixture: Spread half of the ricotta mixture evenly over the eggplant layer.
5. Sprinkle with mozzarella: Sprinkle half of the shredded mozzarella cheese over the ricotta mixture.
6. Repeat the layers: Repeat the layers: tomato sauce, eggplant, ricotta mixture, and mozzarella cheese.
7. Top it off: Finish with a final layer of tomato sauce and sprinkle with the remaining mozzarella cheese and Parmesan cheese.

Baking the Casserole:

Almost there! Just a little bit of baking time and we’ll be ready to enjoy this delicious casserole.

1. Bake the casserole: Cover the baking dish with aluminum foil and bake for 30 minutes.
2. Remove the foil: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The top should be nicely browned.
3. Let it rest: Let the casserole rest for at least 10-15 minutes before serving. This will allow it to set up a bit and make it easier to slice.

And that’s it! Your Ricotta Eggplant Casserole is ready to enjoy. Serve it with a side salad and some crusty bread for a complete and satisfying meal. Enjoy!

Conclusion:

This Ricotta Eggplant Casserole isn’t just another recipe; it’s a culinary hug on a plate, a symphony of flavors that will have you reaching for seconds (and maybe thirds!). The creamy ricotta, the tender eggplant, the tangy tomato sauce – they all come together in perfect harmony to create a dish that’s both comforting and surprisingly elegant. I truly believe this is a must-try recipe for anyone who loves Italian-inspired cuisine or is simply looking for a delicious and satisfying meal.

But what makes this casserole so special? It’s the simplicity, really. We’re not talking about complicated techniques or hard-to-find ingredients. This is a recipe that’s accessible to everyone, from seasoned chefs to kitchen novices. And yet, the results are anything but ordinary. The layers of flavor build upon each other, creating a depth that will tantalize your taste buds. Plus, it’s a fantastic way to sneak in some extra vegetables!

Serving Suggestions and Variations:

The beauty of this Ricotta Eggplant Casserole is its versatility. It’s wonderful served as a main course, accompanied by a simple green salad and some crusty bread for soaking up all that delicious sauce. Or, you can serve it as a hearty side dish alongside grilled chicken, fish, or steak.

Looking for variations? Here are a few ideas to get you started:

* Add some meat: Ground beef, Italian sausage, or even shredded chicken would be fantastic additions. Simply brown the meat before layering it into the casserole.
* Spice it up: A pinch of red pepper flakes in the tomato sauce will add a pleasant kick.
* Cheese, please!: Feel free to experiment with different cheeses. Mozzarella, provolone, or even a sprinkle of Parmesan on top would be delicious.
* Vegetarian delight: Add other vegetables like zucchini, bell peppers, or mushrooms for an even more veggie-packed casserole.
* Make it ahead: This casserole is perfect for making ahead of time. Simply assemble it and store it in the refrigerator until you’re ready to bake. You may need to add a few extra minutes to the baking time if it’s cold.
* Gluten-free option: Use gluten-free breadcrumbs for the topping to make this casserole gluten-free.

I’m confident that you’ll love this Ricotta Eggplant Casserole as much as I do. It’s a crowd-pleaser, a family favorite, and a dish that’s sure to impress. It’s also a great way to use up any extra eggplant you might have from your garden or the farmer’s market.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this incredible casserole. I’m so excited for you to try it!

And most importantly, I want to hear about your experience! Did you make any variations? What did you think of the flavors? Share your photos and comments with me – I can’t wait to see your creations! Happy cooking, and enjoy this delicious and satisfying Ricotta Eggplant Casserole! I know you’ll love it!