Mediterranean Aubergine Ricotta Casserole
This hearty Mediterranean casserole layers tender roasted aubergines with creamy ricotta, sun-dried tomatoes, fresh herbs, and a hint of garlic, baked to golden perfection. It’s rich, comforting, and packed with Mediterranean flavors—perfect as a main for dinner or a side for a festive meal.
Prep & Cook Time
Prep: 25 minutes
Roasting aubergines: 20 minutes
Assembling & baking: 25–30 minutes
Total: ~70–75 minutes
Ingredients
For the aubergine layer:
2 medium aubergines (eggplants), sliced into 1 cm thick rounds
3 tbsp olive oil
Salt & pepper, to taste
For the ricotta mixture:
1 ½ cups ricotta cheese (fresh)
½ cup grated Parmesan cheese
1 garlic clove, minced
1 tsp lemon zest
1 tsp dried oregano
2 tbsp chopped fresh basil
Salt & pepper, to taste
Other layers and toppings:
½ cup sun-dried tomatoes, chopped
¼ cup pitted green olives, sliced
2–3 tbsp pine nuts (optional)
½ cup shredded mozzarella (optional, for golden top)
Fresh parsley, for garnish
Instructions
1. Prepare aubergines:
Preheat the oven to 200°C (400°F).
Place aubergine slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper.
Roast for 15–20 minutes until soft and slightly golden. Flip halfway.
2. Prepare ricotta mixture:
In a medium bowl, combine ricotta, Parmesan, garlic, lemon zest, oregano, basil, salt, and pepper. Mix until smooth and creamy.
3. Assemble the casserole:
In a greased baking dish, layer half of the roasted aubergines.
Spread half of the ricotta mixture over the aubergines.
Sprinkle half of the sun-dried tomatoes and olives.
Repeat layers with remaining aubergines, ricotta, and toppings.
Top with mozzarella and pine nuts if using.
4. Bake:
Bake in preheated oven for 20–25 minutes until the top is golden and bubbly.
5. Serve:
Let it cool 5–10 minutes before serving. Garnish with fresh parsley. Serve with warm crusty bread or a side salad.
Tips & Notes
Aubergine tip: Salting aubergine slices for 20 minutes before roasting removes excess moisture and bitterness. Rinse and pat dry before roasting.
Cheese variations: You can swap ricotta with cottage cheese or a mix of ricotta and feta for tanginess.
Make it vegan: Use plant-based ricotta and skip Parmesan/mozzarella. Add nutritional yeast for a cheesy flavor.
Storage: Keeps in fridge for 2–3 days; reheat in oven for best texture.
Frequently asked questions FAQ
Q: Can I grill the aubergines instead of roasting?
A: Yes! Grilling adds a smoky flavor that enhances the Mediterranean profile.
Q: Can I prepare it ahead?
A: Absolutely. Assemble the casserole a few hours in advance and bake before serving.
Nutritional Information
Calories: 220 kcal
Protein: 10 g
Fat: 15 g (mostly healthy olive oil)
Carbs: 10 g
Fiber: 3 g
Sugars: 4 g
Sodium: 360 mg