Eggplant Ricotta Bake

1
Lisa Johnson

By
@lisa632

Pinched from Gourmet Girl Cooks

Rating:

★★★★★ 1 vote

Serves:
4-6
Prep:
40 Min
Cook:
1 Hr

Ingredients

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  • 2 large
    eggplants, sliced lengthwise 3/4" thick, leave skin on
  • 1 lb
    ricotta cheese
  • 3
    eggs
  • 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

Step-by-Step

  1. Preheat 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
  2. In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.
  3. Lower 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.
  4. Bake 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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