Ingredients
Scale
- 1 large eggplant, sliced into ½-inch rounds
- 2 cups ricotta cheese, fresh
- 1/4 cup fresh basil, chopped (plus more for garnish)
- 1/2 cup marinara sauce
- 2 tablespoons olive oil, extra virgin
- 1 cup Parmesan cheese, grated
- 3 cloves garlic, minced
Instructions
- Preheat your oven to 375°F (190°C).
- Slice your eggplants into ½-inch rounds.
- Sprinkle them lightly with salt and let them sit for about 20 minutes to draw out excess moisture.
- Pat them dry with paper towels.
- In a large bowl, toss your eggplant slices with olive oil until well-coated.
- Arrange them in a single layer on a baking sheet lined with parchment paper.
- Roast in your preheated oven for 20-25 minutes until golden and tender, flipping halfway through.
- While your eggplants are roasting, combine ricotta cheese, minced garlic, chopped fresh basil, and half of your grated Parmesan in a mixing bowl.
- Add salt and pepper to taste.
- In an oven-safe baking dish, spread a layer of marinara sauce at the bottom.
- Layer half of your roasted eggplants on top followed by half of the ricotta mixture.
- Add another layer of marinara sauce, then finish off with the remaining roasted eggplants and ricotta mixture.
- Spread the remaining marinara sauce over the top layer and sprinkle generously with the remaining grated Parmesan cheese.
- Cover loosely with aluminum foil and bake for 30 minutes.
- Remove foil during the last 10 minutes to let it bubble up nicely.
- Garnish your casserole with fresh basil before serving hot.
Notes
Store leftovers in an airtight container.
Reheat in the oven for best results.
Serve with a fresh green salad.
Use fresh herbs for added flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg