Description
A delicious and hearty vegetarian casserole made with layers of eggplant, ricotta cheese, and marinara sauce.
Ingredients
Scale
- 2 medium eggplants, sliced
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with paper towels.
- In a skillet, sauté garlic in olive oil until fragrant, then add the eggplant slices and cook until tender.
- In a bowl, mix ricotta cheese, oregano, salt, and pepper.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant, then a layer of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with marinara sauce on top.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil leaves.
Notes
- For a gluten-free version, ensure the marinara sauce is gluten-free.
- Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Vegetarian Ricotta & Eggplant Casserole, Eggplant Casserole, Vegetarian Casserole