I’ve always loved a good comfort food that’s both satisfying and wholesome, and this Vegetarian Ricotta & Eggplant Casserole Recipe has quickly become one of my favorites. After making it a few times, I can honestly say it’s creamy, cheesy, and packed with fresh flavors that scream summer.

I love how the eggplant turns tender and slightly charred while the ricotta adds that silky texture I crave. Every bite feels indulgent, yet it’s entirely meatless and light enough to enjoy guilt-free.

Honestly, it’s one of those recipes that makes me want to double the batch just to have leftovers. For a sweet treat afterward, I sometimes enjoy a quick Chocolate Chip Cookie Brownies Recipe to round out the meal.

Vegetarian Ricotta & Eggplant Casserole Recipe

Ingredients for Vegetarian Ricotta & Eggplant Casserole

Here’s what I use to make this dish perfect every time. I’ve added tips based on my own experience so your casserole comes out flawless.

3 medium eggplants – choose firm ones; they hold their shape better when baked.
Olive oil spray – for a light, even coating that helps eggplants roast without getting soggy.
3 cups tomato passata or marinara sauce – fresh bottled sauce works best; avoid watery canned tomatoes.
2 tbsp fresh oregano leaves, chopped – fresh herbs give a vibrant flavor punch.
2 tsp fresh basil leaves, chopped – adds a sweet, aromatic note.
14 oz fresh ricotta cheese (about 400 g) – I always use whole-milk ricotta for creaminess.
1.5 cups parmesan cheese, grated (divide into 1 cup + ½ cup; about 155 g) – grating fresh makes a huge difference in flavor.
3 large eggs – helps bind the cheese mixture for a creamy texture.
Sea salt and freshly cracked black pepper – season to taste; I like a generous pinch to enhance flavors.

Note: several servings

Variations

I love experimenting with this recipe to suit different diets or flavor profiles:

Swap ricotta for a dairy-free alternative if you want a vegan version.
Use cashew or almond-based cheese for a nutty twist.
Add a sprinkle of chili flakes for subtle heat.
Mix in roasted red peppers or zucchini slices for extra veggie goodness.
Top with mozzarella for an even cheesier, melty finish.
You can also enjoy this dish alongside a light breakfast twist like a Fluffy Pancakes Recipe for a fun brunch pairing.

Cooking Time

Here’s how long it takes to bring this delicious casserole to your table:

Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes

Equipment You Need

These tools make the process easier and more efficient:

Baking sheet – for roasting eggplant slices evenly.
Parchment paper – prevents sticking and ensures clean-up is a breeze.
Large mixing bowls – for combining cheese and sauce layers.
9×13 inch (23×33 cm) casserole dish – perfect size for layering.
Oven – for roasting eggplant and baking the casserole.

How to Make Charred Aubergine Parmigiana Recipe

Prepare the Eggplant

I slice the eggplants lengthwise about 5 mm thick and arrange them on a baking sheet lined with parchment. Spritz with olive oil, season, and roast until tender. They look dry but will be wonderfully soft once baked in the casserole.

Make the Tomato Sauce

In a bowl, I mix tomato passata with fresh oregano and basil. This simple sauce brings out the summer flavors and complements the creamy cheese beautifully.

Combine the Cheese Mixture

I whisk together ricotta, 1 cup parmesan, eggs, and remaining oregano. This creamy layer adds richness and binds the casserole layers together perfectly.

Assemble the Casserole

In the baking dish, I layer eggplant, sauce, and cheese mixture, repeating until all ingredients are used. I finish with the remaining parmesan on top for a golden, cheesy crust.

Bake to Perfection

I bake the casserole at 430°F (220°C) for about 30 minutes until the top is golden brown. Ovens vary, so I keep a close eye to prevent over-browning. After baking, I let it rest a few minutes before slicing.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks make this even more amazing:

I always slice eggplants thinly; thicker slices take longer to cook and can be a bit bitter.
Let the casserole cool slightly before cutting; it holds together better and looks prettier.
I occasionally broil the top for 2-3 minutes to get extra bubbly cheese.
For more flavor, I roast the eggplant with garlic or smoked paprika.
I like using fresh herbs over dried; the aroma really elevates the dish.

How to Serve Vegetarian Ricotta & Eggplant Casserole

Serving this dish is as fun as making it. I love garnishing with a few fresh basil leaves and a drizzle of olive oil. It pairs beautifully with crusty bread or a simple green salad. I sometimes serve it as a main dish or alongside grilled vegetables for a heartier meal. For a restaurant-style presentation, I slice into neat squares and sprinkle extra parmesan on top.

Nutritional Information

Here’s a snapshot of what you’re enjoying in each serving:

Calories: 345 – a satisfying portion without feeling heavy.
Protein: 23 g – thanks to the ricotta and eggs, perfect for vegetarians.
Carbohydrates: 24 g – mostly from the tomato sauce and eggplant.
Fat: 18 g – mainly from cheese and olive oil, giving richness and flavor.

Make Ahead and Storage

Storing

I let the casserole cool completely and store it in an airtight container in the fridge. It stays fresh for up to 4 days.

Freezing

This dish freezes wonderfully. I portion it into freezer-safe containers and it keeps well for up to 2 months.

Reheating

I reheat in the oven at 350°F (175°C) for 15-20 minutes to keep the texture creamy and the cheese melty. Microwave works too, but I prefer the oven for the golden top.

Why You’ll Love This Recipe

If you’re wondering why this casserole is a must-try, here are my top reasons:

Creamy and comforting – every bite feels indulgent without being heavy.
Vegetarian and gluten-free – a versatile option for multiple diets.
Easy to prep – simple ingredients and straightforward layering make it approachable.
Flavorful layers – eggplant, tomato, and cheese meld perfectly.
Make-ahead friendly – perfect for meal prep or entertaining guests.

This Vegetarian Ricotta & Eggplant Casserole is a recipe I keep coming back to because it’s comfort food at its finest, yet fresh and flavorful. From the tender, roasted eggplant to the creamy, cheesy ricotta layer, it’s a guaranteed crowd-pleaser.

I always slice eggplants thinly; thicker slices take longer to cook and can be a bit bitter. Let the casserole cool slightly before cutting; it holds together better and looks prettier. I occasionally broil the top for 2-3 minutes to get extra bubbly cheese. For more flavor, I roast the eggplant with garlic or smoked paprika. I like using fresh herbs over dried; the aroma really elevates the dish.

Ash Tyrrell