Baked Eggplant Ricotta Recipe
User Reviews
4.8
15 reviews
Excellent
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Prep Time
30 mins
-
Cook Time
30 mins
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Salting the eggplant
1 hr
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Total Time
1 hr 50 mins
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Servings
8 servings
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Calories
272 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Baked Eggplant Ricotta Recipe
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Baked Eggplant Stacks Recipe with Ricotta Cheese is a fun and delicious way to enjoy eggplant! Everyone loves these stacks of eggplant layered with ricotta and parmigiano (or parmesan) cheese and homemade tomato sauce.
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Ingredients
Salting the eggplant
- 2 eggplants sliced into ⅓" slices, about 8 per eggplant
- 2 teaspoons kosher salt 1 tsp per sheet pan to salt the eggplant
For the Breading
- ¼ cup all purpose flour
- 3 large eggs beaten
- ½ cup Parmigiano or parmesan cheese grated
- ½ cup panko breadcrumbs
- ½ cup regular breadcrumbs
- 3 ½ cups Italian Tomato Sauce Sugo de pomodoro
- salt and pepper to taste
For the Whipped Ricotta
- 15 oz whole milk ricotta
- ½ cup Parmesan Cheese grated
- 1 tsp kosher salt
- 2 tablespoons fresh basil for garnish
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Instructions
Salting the Eggplant
- Slice the eggplants each into 8 slices (16 total), approximately ⅓" thick.
- Lay eggplant slices side by side on a baking sheet. Salt the eggplant (1 tsp for each pan) and cover with two layers of paper towels.
- Let rest for 1 hour. After 1 hour, dry completely with paper towel as much as possible.
Breading
- Preheat oven to 400°. Coat a 9x13" baking sheet with 1 tablespoon of olive oil or spray with baking spray. Or, line a baking sheet with parchment paper. Set aside.
- Place the flour in its own shallow dish.
- Beat the eggs into a wide shallow bowl and set aside.
- Combine both breadcrumbs and cheese into another shallow bowl.
- Dip each side of each eggplant slice first in flour, then into beaten eggs and finally the cheese and breadcrumb mixture. Move to a prepared baking sheet.
- Bake for 15-18 minutes, flipping halfway through, until crispy. Cool.
Whipped Ricotta
- Place all ingredients in a blender or food processor and pulse on high until creamy and thick- a couple of minutes.
Assembly
- Pour one cup of tomato sauce in the bottom of prepared baking pan.
- Layer half of the eggplant slices on the sauce.
- Top with 2 tablespoons of sauce and 2 tablespoons whipped ricotta. Sprinkle 1 tablespoon parmigiano cheese. Repeat process with final layer.
- Bake in 400° oven for 20 minutes until cheese is melted. Sprinkle with basil and serve!
Notes
- Remove excess liquid from the eggplant- this will take away any bitter taste and won't make the recipe soggy since eggplant is mostly made up of water!
- Whip the ricotta cheese. This makes the filling irresistibly smooth!
- Use Panko breadcrumbs for extra crunch!
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
25g
(8%)
Protein
16g
(32%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
36mg
(12%)
Sodium
1422mg
(59%)
Potassium
551mg
(16%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
715IU
(14%)
Vitamin C
5mg
(6%)
Calcium
308mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 1422mg | 59% |
| Potassium | 551mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 308mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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