Eggplant Ricotta Bake

Lisa Johnson


Pinched from Gourmet Girl Cooks


★★★★★ 1 vote

40 Min
1 Hr


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


  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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