Description
A comforting, vegetarian casserole featuring roasted eggplant layered with creamy ricotta, marinara sauce, and melted mozzarella.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 3 tablespoons olive oil, divided
- Salt and black pepper to taste
- 2 cups whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange eggplant slices on baking sheets, brush with 2 tablespoons olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and lightly browned.
- In a medium bowl, mix ricotta, egg, Parmesan, Italian seasoning, and a pinch of salt and pepper until well combined.
- Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Layer half the roasted eggplant over the sauce, then spread the ricotta mixture evenly on top.
- Add another cup of marinara over the ricotta, then layer the remaining eggplant. Top with the remaining marinara and sprinkle mozzarella evenly over everything.
- Bake uncovered at 375°F (190°C) for 25-30 minutes, until cheese is melted and bubbly. Let cool for 10 minutes, garnish with fresh basil, and serve.
Notes
You can customize the seasonings to taste.