Vegetarian Ricotta and Eggplant Casserole
This Vegetarian Ricotta and Eggplant Casserole is a comforting Mediterranean-inspired dish made with tender roasted eggplant, creamy ricotta cheese, rich tomato sauce, and melted mozzarella. It’s hearty, flavorful, and perfect for a healthy vegetarian dinner or meal prep.
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes
Servings: 4
Ingredients
Vegetables
2 medium eggplants, sliced into rounds
2 tbsp olive oil
Salt and black pepper
Cheese Filling
1 cup ricotta cheese
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
1 egg
2 tbsp fresh parsley or basil, chopped
Sauce
1½ cups tomato sauce (marinara or homemade)
1 tsp dried oregano
½ tsp garlic powder
Instructions
1️⃣ Prepare Eggplant
Preheat oven to 200°C (400°F).
Brush eggplant slices with olive oil, sprinkle with salt and pepper, and roast on a baking sheet for 15 minutes until slightly tender.
2️⃣ Prepare Ricotta Mixture
In a bowl combine ricotta cheese, mozzarella, Parmesan, egg, and chopped herbs. Mix until smooth.
3️⃣ Assemble the Casserole
Reduce oven to 180°C (350°F).
Spread a thin layer of tomato sauce in a baking dish.
Add a layer of roasted eggplant slices, then spread some ricotta mixture.
Repeat layers until ingredients are used.
4️⃣ Bake
Top with remaining mozzarella and bake 20–25 minutes until bubbly and golden.
5️⃣ Serve
Let rest 5–10 minutes before slicing. Garnish with fresh herbs.
Tips
✔ Sprinkle extra Parmesan on top for a crisp golden crust.
✔ Add spinach or zucchini between layers for extra vegetables.
✔ Serve with fresh salad or crusty bread for a complete meal.
Frequently Asked Questions
Can I make this ahead of time?
Yes, assemble the casserole and refrigerate up to 24 hours before baking.
Can I freeze it?
Yes, freeze after baking for up to 2 months.
Can I make it low-carb?
Yes, this dish is naturally low in carbs compared to pasta casseroles.
Nutritional Information
Calories: 320 kcal
Protein: 18 g
Carbohydrates: 14 g
Fat: 20 g
- Fiber: 5 g