This is loaded with cheese and the perfect meal for any fan.
Using young fresh eggplant is a must when making this dish.
This casserole-style dish is so flavorful and perfectly layered like lasagna, except it's meatless.
Of, course if you want to add a layer of crushed meatball and sausage, have at it!
This is even great skipping the ricotta and layered with just mozzarella and Parmesan.
Create your own idea and how you like it, but this is an eggplant memorable casserole you will make time and time again it's so easy.
One of our other favorite recipes to try is our Zucchini Rollatini, it's off the charts delicious!
Another one of Mom's favorite recipe is Chicken Eggplant Pomodoro.
Check out all my tips in this post to ensure your eggplant will be tender and not bitter by avoiding a few mistakes you may not know.
All In One Meal!
This is pure comfort food all in one pan.
The ricotta makes this a filling casserole with a light tomato sauce complimenting the fried eggplant.
The eggplant is lightly coated, sauteed and layered similar to lasagna without the meat.
Cooking Eggplant Baked
If you're going to bake the eggplant you need to ensure it's well oiled.
The flesh of eggplant is like a sponge.
It will immediately soak up any liquid it touches.
Drizzle a spoonful of olive oil over slices or cubes before roasting them and you’ll see that it’s already soaked through the flesh before the baking sheet even gets into the oven.
You need to be a little more generous in order for there to be enough oil on the outside of the eggplant to cook properly.
You can bake or fry this eggplant for the recipe.
Fried Eggplant
If you only have fried eggplant, it's crispy and sometimes even oil soaked, it takes on whatever liquid it's in including oil.
To make perfectly fried not oil soaked eggplant, always heat the oil first, test it, after frying place on paper towels to soak up the oil.
If it’s an extra-large eggplant, the vegetable could be older and the skin tougher, therefore, it’s a smart idea to peel it.
But small, young eggplant have thin, tender skins that add great texture to the vegetable when cooked.
Smaller eggplants are easier to make our favorite stuffed eggplant> recipe as well.
Eggplant Tips
- Eggplant can be a little bitter if it's old and not fresh, try and get them at farmers markets.
- Sprinkle slices with salt and let sit for around 30 minutes this reduces any bitterness.
- Also, look for smaller eggplants.
- Wash off salt when ready to use.
- Low Carb Eggplant Casserole: Omit the flour and breadcrumbs, you can actually substitute ground pork rinds if you want the breading and add the spices, drizzle with the evoo and bake on 400 degrees on parchment paper until soft and tender around 20 minutes. Proceed with the recipe ingredients and method.
The Bitterness Tips for Eggplant
Quite simply if you buy eggplants as fresh as possible and use them right away, this will avoid the bitterness, period end of the story.
The older an eggplant gets, meaning the more time that’s passed since harvesting, the more bitter it becomes.
This explains why the eggplants we buy at the farmer’s market this time of year are always so delicious while the ones we buy at the grocery store end up with problems.
Who knows how long ago those grocery store eggplants were picked!
Of course, if grocery store eggplants are your only option (because who doesn’t crave a little eggplant parmesan in the middle of winter?) then it’s time to try out those other remedies like generously salting or even soaking in milk for hours.
Eggplant Ricotta Casserole Pin for later
Leftovers Are Great!
If you love eggplant submarine sandwiches, you will love making this casserole.
It's perfect for making a submarine sandwich for the next day.
I love putting this eggplant ricotta casserole into a sub roll made into garlic bread.
It's the perfect leftover meal.
Eggplant Ricotta Casserole
Yield: 10
prep time: 30 Mcook time: 45 Mtotal time: 75 M
This is a layered casserole with eggplant, ricotta cheese and sauce baked in the oven. You can bake or fry the eggplant first.
ingredients:
- Sauce
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 2 pounds of plum tomatoes cleaned and put through a food processor or use 2 (28-ounce) cans of whole tomatoes
- 1/4 cup fresh basil leaves, chopped
- sea salt and freshly ground black pepper
- 1/4 teaspoon cayenne pepper, oregano, parsley
- 4 cups Italian flavored bread crumbs
- garlic powder
- 1 tablespoon dried oregano
- Salt and freshly ground black pepper
- 1/4 cup burgundy wine
- Coating:
- 5 eggs divided (3 for dipping eggplants and 2 for Ricotta filling)
- 1 cup all-purpose flour
- Extra-virgin olive oil
- 4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
- TIP: sprinkle slices with salt and let sit for around 30 minutes this reduces any bitterness. Also, look for fresh smaller eggplants for the most tender. Wash off salt when ready to use.
- Filling:
- 2 pounds whole-milk ricotta cheese
- 1/2 cup chopped fresh basil leaves and parsley combined
- 1 1/2 cups freshly grated Parmesan or Romano cheese
- 2 pounds shredded whole milk mozzarella cheese
instructions:
How to cook Eggplant Ricotta Casserole
- Making the sauce first, put oil in a large saucepan and heat.
- Add the garlic and cook 1 minute. Add 1/2 teaspoon garlic powder and the rest of the spices and herbs and let that cook for 2 minutes, stirring often.
- Pour in the tomatoes add the wine and bring to a low simmer. Stir in the basil and season with salt and pepper.
- Simmer for 10 minutes. Remove from the heat and set aside.
- Note: For Baked NOT Fried Eggplant: omit the egg, Place 1/4 cup either canola or olive oil in a pie plate.
- Dip each slice of eggplant in oil, sprinkle with breadcrumbs evenly on just the tops or for low -carb use crushed pork rinds. Generously sprinkle evenly with Parmesan cheese, granulated garlic powder, pepper, and some dried oregano. Bake on 400 degrees until soft and crispy on top of around 35 minutes.
- For Frying:
- Beat 3 of the eggs into a shallow dish like a pie plate, season with salt, pepper, beat together with a fork to mix set aside. Place the flour in a large plastic ziplock bag.
- Combine the bread crumbs, 1/4 cup grated cheese, 1 teaspoon garlic powder, and oregano in another shallow pie plate, season generously with salt and pepper, and mix well set aside.
- Heat about 1/4-inch olive oil in a large skillet over medium heat.
- When the oil is hot, shake several eggplant slices in the flour, then dip them in the egg, and finally coat them in the bread crumbs last.
- Put as many eggplants in the skillet to fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels.
- For the Ricotta Filling:
- In a medium-size bowl mix the ricotta and 1/2 cup of the Parmigiana cheese. Stir in the parsley, basil and remaining 2 eggs, and season with salt and pepper.
- Preheat the oven to 350 degrees.
- In a large buttered baking dish place spoon some sauce first, a layered eggplant, the ricotta mixture on top, the tomato sauce, some shredded mozzarella cheese, and the grated Parmesan.
- Add another layer of eggplant. Repeat until everything is used. Sprinkle with remaining Parmesan and top with mozzarella cheese.
- Note: you can add a layer of crushed meatball and sausage mixed if your a meat-lover and more like a lasagna.
- Bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.
Calories
525
525
Fat (grams)
29
29
Sat. Fat (grams)
15
15
Carbs (grams)
17
17
Net carbs
14
14
Sugar (grams)
9
9
Eggplant Ricotta Casserole Pin for later
Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2019.