Easy Ricotta Eggplant Mozzarella Marinara Bake
Satisfy your cravings for hearty, Italian-inspired comfort food with this Easy Ricotta Eggplant Mozzarella Marinara Bake! Perfect for meatless meals, this dish layers tender, oven-baked eggplant with a creamy ricotta-Parmesan mixture, rich marinara sauce, and gooey mozzarella cheese—all baked to bubbly, golden perfection. With simple prep steps like salting the eggplant to reduce bitterness and using store-bought marinara for convenience, this recipe comes together in just one hour, making it an ideal choice for weeknight dinners or casual entertaining. Garnish with fresh basil for a fragrant finishing touch, and serve it with warm crusty bread or a crisp green salad for a complete meal. This eggplant casserole is a flavor-packed vegetarian delight your family will love!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 2 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 2 tablespoons Chopped fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Lay them out on a baking sheet, sprinkle with salt on both sides, and let them sit for 15 minutes to draw out excess moisture.
Pat dry the eggplant slices with a paper towel. Brush both sides lightly with olive oil and place them in a single layer on a baking sheet. Bake in the oven for 15 minutes until slightly softened.
In a bowl, mix the ricotta cheese, grated Parmesan, egg, garlic powder, and Italian seasoning until smooth. Set aside.
Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Add a layer of the baked eggplant slices over the sauce. Spread half of the ricotta mixture over the eggplant, followed by 1/2 cup of marinara sauce and 1/2 cup of shredded mozzarella.
Repeat the layers: eggplant, the remaining ricotta mixture, 1/2 cup marinara sauce, and another 1/2 cup of mozzarella.
Finish with a final layer of eggplant, the remaining marinara sauce, and top generously with the remaining shredded mozzarella.
Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the dish cool for 5 minutes. Garnish with freshly chopped basil, if desired, and serve warm.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 6691 mg | 291% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 45.0 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3244 mg | 250% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2595 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
