Go Back

Savory Baked Eggplant with Ricotta

Tender rounds of eggplant layered with creamy ricotta, marinara, and melty mozzarella, then baked until golden — a lighter, comforting take on eggplant Parmesan the whole family loves.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Equipment

  • Baking dish
  • Skillet
  • Mixing bowl

Ingredients
  

  • 2 medium eggplants, sliced into rounds
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup marinara sauce
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped
  • Salt and pepper to taste
  • Olive oil for drizzling
  • 1 cup shredded mozzarella cheese for topping

Instructions
 

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Prepare the Eggplant: Lay the eggplant slices on a baking sheet, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
  • Make the Ricotta Filling: In a bowl, mix together ricotta cheese, beaten egg, minced garlic, chopped basil, salt, and pepper until well combined.
  • Assemble the Dish: Layer half of the marinara sauce on the bottom of a baking dish. Place a layer of eggplant slices, then spoon the ricotta mixture on top. Repeat with remaining eggplant and ricotta, finishing with a layer of marinara sauce.
  • Add Cheese: Sprinkle the shredded mozzarella cheese and grated Parmesan on top.
  • Bake: Drizzle a little olive oil over the top and bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
  • Serve: Allow to cool slightly before serving. Enjoy warm!