Eggplant Ricotta Casserole
This Eggplant Ricotta Casserole is a delightful blend of eggplants, ricotta, and tomato sauce, perfect for a comforting meal.
Equipment
- oven
- baking sheet
- Mixing Bowl
- 9x13 inch baking dish
Ingredients
- 3 pieces eggplants
- 1 spray olive oil spray for coating
- 3 cups tomato passata or marinara
- 2 tablespoon fresh oregano leaves chopped
- 2 teaspoon fresh basil leaves chopped
- 14 oz fresh ricotta cheese 400 g
- 1.5 cups parmesan cheese, grated divided into 1 cup + ½ cup
- 3 pieces eggs
- sea salt
- freshly cracked pepper
Instructions
- Preheat oven to 430F (220C).
- Remove eggplants' ends and slice them thinly lengthwise (about 5 millimetres or 0.2 inches thick).
- Arrange eggplant slices on a baking sheet lined with parchment paper. You may need to use two baking sheets or bake eggplants in two batches depending on the size of your oven.
- Spray with olive oil and season with salt and freshly cracked pepper. Bake for 25 minutes then remove from the oven and set aside.
- In a bowl, combine tomato passata, 1 tablespoon of oregano and 2 teaspoons of basil.
- In another bowl, mix together ricotta, 1 cup parmesan, eggs and the remaining oregano (1 tablespoon). Set aside.
- In a 9×13' (23×33 cm) baking dish, arrange one layer of eggplant, one layer of tomato sauce and one layer of cheese mixture. Repeat with another layer of eggplant, tomato sauce and finish with cheese mixture. Sprinkle with remaining parmesan (½ cup).
- Bake at 430F - 220C for 30 minutes or until cheese is golden brown.
- Remove from the oven, cool slightly and then slice.
Notes
Ovens may vary, so keep an eye on the casserole while baking.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 900IUVitamin C: 4mgCalcium: 350mgIron: 2mg
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