Eggplant Ricotta Bake
A delicious Eggplant Ricotta Bake layered with cheese and marinara, perfect for comfort food lovers.
Equipment
- oven
- baking sheets
- medium bowl
- 8-inch Square Baking Dish
Ingredients
Vegetables
- 2 large eggplants sliced lengthwise ¾ inch thick
Oils
- 3 tablespoons olive oil plus more for baking dish
Seasonings
- coarse salt
- ground pepper
Dairy
- 15 ounce part-skim ricotta cheese (1 ⅔ cups)
- 3 large eggs
- 1 cup grated Parmesan cheese
Herbs
- 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
Sauces
- 16 ounce store-bought marinara sauce (2 cups)
Instructions
Roasting Eggplant
- Preheat oven to 400°F. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes. Increase oven temperature to 450°F.
Preparing Ricotta Mixture
- In a medium bowl, whisk together ricotta, eggs, ½ cup Parmesan, oregano, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Brush an 8-inch square baking dish with oil.
Assembling Dish
- Lay a quarter of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another quarter of eggplant, arranging slices the opposite direction; spread with half of ricotta. Repeat layers, alternating the direction of eggplant slices and ending with ricotta; sprinkle with remaining ½ cup Parmesan.
Baking
- Bake at 450°F until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.
Notes
Refrigerate leftovers for up to four days in an airtight container. Reheat in a 350°F oven for about 20 minutes.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 6mgCalcium: 350mgIron: 2mg
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