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Vegetarian Ricotta & Eggplant Casserole

Vegetarian ricotta & eggplant casserole with tender roasted eggplant, creamy ricotta, and layered marinara baked until bubbly and golden. This Italian-inspired meatless bake stacks roasted rounds with a rich cheese filling and finishes with mozzarella and Parmesan.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Eggplant
  • 2 eggplant 2 medium eggplants, sliced into ½-inch rounds
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Cheese Filling
  • 2 cup whole milk ricotta cheese
  • 1 egg 1 large egg
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh parsley
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Casserole
  • 3 cup marinara sauce 3 cups marinara sauce
  • 2.5 cup shredded mozzarella cheese 2½ cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese ½ cup grated Parmesan cheese
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Prep and roast the eggplant
  1. Preheat the oven to 400°F (200°C).
  2. Brush both sides of the eggplant slices with olive oil and season with Italian seasoning, garlic powder, salt, and pepper.
  3. Arrange the eggplant on a sheet pan and roast for 20 minutes, flipping halfway through, until tender.
Make the ricotta filling
  1. In a bowl, combine the ricotta, egg, Parmesan, basil, parsley, garlic powder, and pepper until evenly mixed.
Assemble and bake
  1. Spread a thin layer of marinara sauce into a greased 9×13-inch baking dish.
  2. Layer roasted eggplant, ricotta mixture, marinara, and mozzarella in the dish.
  3. Repeat the layers until all ingredients are used.
  4. Finish with mozzarella and Parmesan on top.
  5. Bake uncovered for 30–35 minutes at 400°F (200°C), until bubbly and golden.
Rest and serve
  1. Let the casserole rest for 10 minutes before serving to help the layers set.
  2. Garnish with fresh basil.

Notes

For clean layers and easier slicing, let the casserole rest the full 10 minutes before serving. Store leftovers in the refrigerator for up to 4 days; reheat individual portions in the microwave or a 350°F (175°C) oven until warmed through. Freezing is yes—freeze tightly wrapped portions for up to 2 months and thaw in the fridge overnight. Dietary swap: use part-skim ricotta and part-skim mozzarella to reduce calories without changing the layering method.