Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Servings: 6
Meatless dinner does not have to be boring. Try this melt-in-your-mouth, gluten-free ricotta eggplant casserole for a light and delicious dinner that even your fussiest eaters will love!
Ingredients
3 eggs
3 eggplants
3 c. tomato passata or marinara
1.5 c. Parmesan cheese, grated, divided into 1 cup + ½ c. (about 5.5 ounces – 155 g. total)
14 ounces fresh ricotta cheese 400 grams
olive oil spray
sea salt and freshly cracked pepper
2 tablespoons fresh oregano leaves, chopped
2 teaspoon fresh basil leaves, chopped
How to make Ricotta Eggplant Casserole
Step 1: Prepare the oven. Preheat it to 430 degrees F or 220 degrees C.
Step 2: After removing the ends of the eggplants, thinly slice them into a round millimeter or 0.2 inches thick lengthwise.
Step 3: On a baking sheet lined with parchment paper, arrange the eggplant slices. Depending on the size of your oven, you may need to use two baking sheets or bake the eggplants in batches.
Step 4: Drizzle the eggplant slices with olive oil and sprinkle with salt and freshly cracked pepper. Place in the preheated oven and bake for about 25 minutes. After baking, remove from the oven and set the eggplants aside.
Step 5: Mix the tomato passata with 1 tbsp oregano and 2 tsp basil in a bowl. Place the ricotta in another bowl along with 1 c. Parmesan, eggs, and the rest of the oregano. Mix well and set aside.
Step 6: Arrange a single layer of eggplant in a 9 x 13-inch or 23 x 33 cm baking dish. Top with a layer of tomato sauce, followed by a layer of cheese mixture. Do the same layers again (eggplant, tomato sauce, and cheese mixture). Over the cheese mixture, sprinkle the rest of the half cup of the Parmesan.
Step 7: Place in the oven and bake for about 30 minutes at 430 degrees F or 220 degrees C or until the cheese is golden brown. Adjust the oven temperature to 355 degrees or 180 degrees C if the casserole begins browning too much.
Step 8: Take the casserole out of the oven when done and let it cool a bit before slicing. Enjoy!
Nutrition Facts:
Amount Per Serving (1 portion (⅙th)), Calories 345, Calories from Fat 162, Fat 18g28%, Saturated Fat 10g63%, Cholesterol 137mg46%, Sodium 1115mg48%, Potassium 1081mg31%, Carbohydrates 24g8%, Fiber 9g38%, Sugar 13g14%, Protein 23g46%, Vitamin A 1240IU25%, Vitamin C 13.6 mg16%, Calcium 490mg49%, Iron 3.3 mg18%
Ingredients
- 3 eggs
- 3 eggplants
- 3 c. tomato passata or marinara
- 1.5 c. Parmesan cheese, grated, divided into 1 cup + ½ c. (about 5.5 ounces - 155 g. total)
- 14 ounces fresh ricotta cheese 400 grams
- olive oil spray
- sea salt and freshly cracked pepper
- 2 tablespoons fresh oregano leaves, chopped
- 2 teaspoon fresh basil leaves, chopped
Instructions
Step 1: Prepare the oven. Preheat it to 430 degrees F or 220 degrees C.
Step 2: After removing the ends of the eggplants, thinly slice them into a round millimeter or 0.2 inches thick lengthwise.
Step 3: On a baking sheet lined with parchment paper, arrange the eggplant slices. Depending on the size of your oven, you may need to use two baking sheets or bake the eggplants in batches.
Step 4: Drizzle the eggplant slices with olive oil and sprinkle with salt and freshly cracked pepper. Place in the preheated oven and bake for about 25 minutes. After baking, remove from the oven and set the eggplants aside.
Step 5: Mix the tomato passata with 1 tbsp oregano and 2 tsp basil in a bowl. Place the ricotta in another bowl along with 1 c. Parmesan, eggs, and the rest of the oregano. Mix well and set aside.
Step 6: Arrange a single layer of eggplant in a 9 x 13-inch or 23 x 33 cm baking dish. Top with a layer of tomato sauce, followed by a layer of cheese mixture. Do the same layers again (eggplant, tomato sauce, and cheese mixture). Over the cheese mixture, sprinkle the rest of the half cup of the Parmesan.
Step 7: Place in the oven and bake for about 30 minutes at 430 degrees F or 220 degrees C or until the cheese is golden brown. Adjust the oven temperature to 355 degrees or 180 degrees C if the casserole begins browning too much.
Step 8: Take the casserole out of the oven when done and let it cool a bit before slicing. Enjoy!
