Italian Ricotta Eggplant Casserole
User Reviews
4.4
108 reviews
Good
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
237 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Italian Ricotta Eggplant Casserole
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This Italian Ricotta Eggplant Casserole is the perfect summertime baked dish, a delicious vegetarian casserole. Easy, yummy and gluten free.
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Ingredients
FILLING
- 3 tablespoons olive oil
- 1 small onion diced
- 1 clove garlic minced
- 2 medium eggplant diced
- 1 large firm but ripe tomato (seeded and diced)
- 1 teaspoon oregano
- ¼ teaspoon salt
- 4-5 leaves fresh basil chopped
- 1 pinch thyme
- 1-2 pinches hot pepper flakes (optional)
- ¼ cup water
FOR THE TOPPING
- ½ cup ricotta
- 1 large egg
- ¼ cup freshly grated Parmesan cheese
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Instructions
- In a medium bowl toss together the diced eggplant and 1/2 teaspoon salt let sit for approximately 20 minutes, drain but do not rinse.
FOR THE FILLING
- In a large frying pan on medium heat add the olive oil, onion and garlic, cook until transparent approximately 3-5 minutes, stirring often, watch that it doesn't burn, add the drained eggplant and water cook until soft, approximately 5 minutes.
- Add the chopped tomatoes, oregano, salt, basil, thyme & hot pepper flakes if using. Lower the heat and simmer half covered for approximately 20-30 minutes until almost all the water has evaporated. Pre-heat oven to 350° (180° celsius), lightly grease 2 small baking dishes or 1 medium.
- Pre-heat oven to 350F (180C), lightly grease a medium baking dish.
FOR THE TOPPING
- In a small bowl mix together ricotta cheese and egg.
- Place filling in the baking dish and top with the ricotta cheese topping, sprinkle with the grated Parmesan cheese. Bake for approximately 20 minutes or until ricotta cheese is soft and golden. Enjoy!
Notes
- It’s best to pick medium to small eggplants they are more tender and contain fewer seeds than the much bigger ones. You are going to find seeds in the eggplant, but no worries you can eat them, just make sure they are white and not black. Black seeds indicate a tougher older vegetable.
- You can tell if it’s tender and young by its firmness, size, colour and uniformity. The best ones are tender but firm, with smooth, shiny skin. In good condition the stem should be bright green, as it turns brown it becomes less desirable.
- It depends on the eggplant, if the eggplant is young and tender then some people don’t, although it does help make the dish more tender and less bitter, and personally I can always tell the difference.
- I recommend that you do do it no matter how tender the eggplant may be. In a large bowl toss the sliced eggplant with a little salt, let sit for about 20-30 minutes, then drain, never rinse.
- The casserole should be stored in the fridge in an airtight container. It will keep for up to 3-4 days in the fridge. I would not recommend freezing as the vegetables can become quite soggy and watery.
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
13g
(4%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
68mg
(23%)
Sodium
305mg
(13%)
Potassium
468mg
(13%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
700IU
(14%)
Vitamin C
10mg
(11%)
Calcium
156mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 68mg | 23% |
| Sodium | 305mg | 13% |
| Potassium | 468mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 156mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
108 reviews
Good
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