Name: Delicious Eggplant Ricotta Bake: 6 Layers of Comfort
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 medium eggplants, sliced (about 1/4–1/2 inch thick); 15 oz ricotta cheese, drained briefly; 2 cups marinara sauce; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 large egg; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; Salt and pepper to taste; Olive oil for drizzling

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Eggplant Ricotta Bake is a cozy, low-effort layered casserole that combines tender eggplant with a silky ricotta filling and melty mozzarella. As a perfect vegetarian main dish, this recipe showcases the richness of Italian cuisine while being incredibly satisfying. From the first bite, the blend of flavors and textures creates a comforting experience that warms the heart and belly. Let’s dive into this delightful dish!

Why You’ll Love This Eggplant Ricotta Bake

This Eggplant Ricotta Bake is not just a meal; it’s an experience! Here are a few reasons why you’ll adore it:

It’s an easy Eggplant Ricotta Bake that anyone can prepare.
Perfect for vegetarians, packed with nutrients and flavor.
Created with wholesome ingredients, making it a healthy choice.
It’s a layered eggplant ricotta bake that looks stunning on any table.
Versatile with various add-ins, such as spinach or herbs.
Great as leftovers, perfect for meal prep!
Can be gluten-free or low-carb by adjusting ingredients.
Ideal for family gatherings or cozy dinners.

Ingredients for Eggplant Ricotta Bake

Gather these items:

2 medium eggplants, sliced (about 1/4–1/2 inch thick)
15 oz ricotta cheese, drained briefly
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for drizzling

How to Make Eggplant Ricotta Bake Step-by-Step

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Slice the eggplants and sprinkle both sides lightly with salt. Let sit for 30 minutes, then rinse and pat dry.
Step 3: In a medium bowl, mix ricotta, egg, garlic powder, Italian seasoning, and a pinch of salt and pepper until smooth.
Step 4: Spread a thin layer of marinara on the bottom of a baking dish. Layer eggplant slices over the sauce and spread one-third of the ricotta mixture on top.
Step 5: Repeat layers of sauce, eggplant, and ricotta, finishing with a final layer of marinara on top.
Step 6: Sprinkle mozzarella and Parmesan on top and drizzle lightly with olive oil.
Step 7: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes.
Step 8: Let rest for 10–15 minutes before slicing and serve warm.

Pro Tips for the Perfect Eggplant Ricotta Bake

Keep these in mind:

Salt the eggplant slices well to draw out moisture, which helps prevent sogginess.
For a healthier version, consider using low-fat ricotta cheese.
Experiment with fresh herbs like basil or oregano for added flavor.
Use a mix of cheeses for a more cheesy eggplant ricotta dish.
Cooking this Eggplant Ricotta Bake in the oven brings out the best texture.

Best Ways to Serve Eggplant Ricotta Bake

This Eggplant Ricotta Bake is delicious on its own, but here are some serving suggestions:

Serve with a side salad for a complete meal.
Pair with garlic bread for a comforting Italian-inspired dinner.
Top with fresh basil or parsley before serving for a pop of color.

How to Store and Reheat Eggplant Ricotta Bake

To store, cover the remaining Eggplant Ricotta Bake in the fridge for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through. This dish is perfect for meal prep and can be made ahead of time!

Frequently Asked Questions About Eggplant Ricotta Bake

What’s the secret to perfect Eggplant Ricotta Bake?

The secret lies in properly salting the eggplants to remove excess moisture, ensuring a deliciously layered eggplant ricotta bake that isn’t soggy. The balance of ricotta and marinara sauce also enhances the flavor.

Can I make Eggplant Ricotta Bake ahead of time?

Absolutely! You can prepare the Eggplant Ricotta Bake up to a day in advance. Just assemble and store in the refrigerator before baking. When ready, pop it in the oven for a warm, comforting meal.

How do I avoid common mistakes with Eggplant Ricotta Bake?

To avoid common mistakes, ensure that the eggplant is salted and dried beforehand. This prevents excess water from making the dish soggy. Also, don’t skip letting it rest before slicing; this helps the layers set properly.

Variations of Eggplant Ricotta Bake You Can Try

Get creative with your Eggplant Ricotta Bake! Here are a few variations:

Add spinach and cheese for a nutritious twist.
Incorporate roasted red peppers for a smoky flavor.
Make it gluten-free by using gluten-free marinara and checking cheese labels.
Try a low-carb option by substituting eggplant with zucchini slices.

Delicious Eggplant Ricotta Bake: 6 Layers of Comfort - Eggplant Ricotta Bake - additional detail

For more delicious recipes, check out our latest recipes or try making Creamy Parmesan Italian Sausage for a hearty meal. If you’re looking for a side dish, consider Creamy Potato Soup to complement your bake.

For more information on the health benefits of eggplant, you can visit Healthline.

Delicious Eggplant Ricotta Bake: 6 Layers of Comfort

Author: basmer
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A cozy, low-effort layered casserole that combines tender eggplant with a silky ricotta filling and melty mozzarella, perfect for a vegetarian main dish.

Instructions

Preheat the oven to 375°F (190°C).
Slice the eggplants and sprinkle both sides lightly with salt. Let sit for 30 minutes, then rinse and pat dry.
In a medium bowl, mix ricotta, egg, garlic powder, Italian seasoning, and a pinch of salt and pepper until smooth.
Spread a thin layer of marinara on the bottom of a baking dish. Layer eggplant slices over the sauce and spread one-third of the ricotta mixture on top.
Repeat layers of sauce, eggplant, and ricotta, finishing with a final layer of marinara on top.
Sprinkle mozzarella and Parmesan on top and drizzle lightly with olive oil.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes.
Let rest for 10–15 minutes before slicing and serve warm.