Italian Ricotta Eggplant Casserole
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
45 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
Description
The casserole begins by salting diced eggplant, which draws out bitterness and moisture. The filling consists of sautéed onion, garlic, and eggplant cooked with diced ripe tomatoes, oregano, fresh basil, thyme, and optional hot pepper flakes in olive oil and water to create a thick, flavorful mixture. The blend of herbs and ripe tomato adds vibrant Italian flavors.
The topping combines ricotta cheese with a whole egg for a creamy consistency, then sprinkled with freshly grated Parmesan cheese. After assembling, the casserole is baked at 350°F until the cheese topping is set and slightly golden. The resulting dish has a soft, moist interior from the cooked vegetables and a lightly firm, cheesy top.
This casserole suits as a main vegetarian course or a side dish alongside meats or salads. The combination of creamy ricotta and robust tomato-herb filling balances richness and freshness. The gentle heat from pepper flakes can be adjusted.
The notes recommend selecting smaller, tender eggplants for best texture and salting them even if young to ensure softness and balanced flavor. Leftovers store well refrigerated for several days but freezing is discouraged as it may cause sogginess.
Ingredients
FILLING
- 3 tablespoons olive oil
- 1 small onion diced
- 1 clove garlic minced
- 2 medium eggplant diced
- 1 large tomato firm but ripe, seeded and diced
- 1 teaspoon oregano
- ¼ teaspoon salt
- 4-5 leaves basil fresh; chopped
- 1 pinch thyme
- 1-2 pinches hot pepper flakes optional
- ¼ cup water
FOR THE TOPPING
- ½ cup ricotta cheese
- 1 large egg
- ¼ cup Parmesan Cheese freshly grated
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
- Use medium or small eggplants with firm, smooth, shiny skin and bright green stems for the best texture.
- Salting the eggplant and letting it sit for 20-30 minutes before cooking helps reduce bitterness and moisture.
- The casserole keeps well in an airtight container in the refrigerator for 3-4 days; freezing is not recommended to avoid sogginess.
- White seeds in eggplant indicate freshness and edibility, while black seeds signal a tougher vegetable.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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