Eggplant Ricotta Bake

Lisa Johnson


Pinched from Gourmet Girl Cooks

★★★★★ 1 vote
40 Min
1 Hr


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2 large
eggplants, sliced lengthwise 3/4" thick, leave skin on
1 lb
ricotta cheese
1 c
romano cheese, grated, divided
fresh chopped basil
2 c
marinara sauce
olive oil to brush on eggplants
salt and pepper to taste

How to Make Eggplant Ricotta Bake


  • 1Preheat oven to 450 F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast in oven till tender and golden, about 20-30 minutes (you could also cook eggplant slices on a gas or charcoal grill until tender
  • 2In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.
  • 3Lower temperature to 375. Brush the bottom and the sides of an 2-1/2 to 3 quart square or oblong casserole dish with oil. Place 1/4 of the roasted eggplant down, spread with marinara, more eggplant, half of the ricotta mixture, repeat everything ending with ricotta on top. Spread remaining 1/2 cup of Romano over top.
  • 4Bake uncovered at 375 degrees for 25 to 30 minutes. Serve with a side of pasta, if desired.
  • 5***Important: Let cool for about 15 minutes so that everything sets and it isn't runny.

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