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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

Vegetarian Ricotta & Eggplant Casserole Recipe

I’ve always loved a good comfort food that’s both satisfying and wholesome, and this Vegetarian Ricotta & Eggplant Casserole 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.
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Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. I whisk together ricotta, 1 cup parmesan, eggs, and remaining oregano. This creamy layer adds richness and binds the casserole layers together perfectly.
  4. 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.
  5. 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.

Notes

  • 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.