Meatless Eggplant Casserole with Ricotta is a comforting, oven-baked dish where tender slices of eggplant meet creamy ricotta, rich tomato sauce, and aromatic herbs. Warm, softly layered, and deeply satisfying, this casserole delivers classic Mediterranean flavors without meat. It is ideal for weeknight meals, family dinners, or cozy evenings when you want something nourishing, elegant, and oven-fresh.
Servings
Servings: 4–6 servings
This recipe is perfect for sharing, making it suitable for a family table, small gatherings, or planned leftovers for the next day.
Time
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Prep Time: 25 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour 10 minutes
Meanwhile, the oven does most of the work, gently melding the layers into a cohesive, aromatic casserole.
Ingredients for Meatless Eggplant Casserole with Ricotta
Main Ingredients
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800 g eggplant, sliced lengthwise into 5–7 mm thick slices
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250 g ricotta cheese, full-fat for best texture
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200 g mozzarella cheese, shredded
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60 g grated Parmesan cheese
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500 ml tomato passata or smooth marinara sauce
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30 ml olive oil
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1 medium onion (about 120 g), finely diced
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2 garlic cloves (about 6 g), minced
Spices & Seasoning
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5 g fine sea salt (adjust to taste)
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2 g freshly ground black pepper
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5 g dried oregano
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5 g dried basil
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Fresh rosemary or basil leaves, optional for garnish
In addition, high-quality olive oil and fresh herbs significantly enhance aroma and depth.
Step-by-Step Instructions – How to Make Meatless Eggplant Casserole with Ricotta
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Prepare the eggplant
First, arrange the eggplant slices on a tray, lightly salt them, and let them rest for 15 minutes. This step draws out excess moisture and bitterness. Next, pat them dry with paper towels. -
Roast or sear the eggplant
Brush the slices lightly with olive oil. Then, either roast them at 200°C for 15 minutes or sear them in a hot pan until golden on both sides. Set aside once tender and lightly caramelized. -
Build the flavor base
Meanwhile, heat olive oil in a saucepan over medium heat. Add the diced onion and sauté for 5–7 minutes until soft and translucent. Next, add the garlic and cook briefly until fragrant. -
Deglaze and simmer
Pour in the tomato passata, stirring gently to deglaze the pan. Season with salt, pepper, oregano, and basil. Then, let the sauce simmer for 10 minutes until slightly thickened and aromatic. -
Prepare the ricotta mixture
In a bowl, mix the ricotta with half of the Parmesan cheese. Additionally, add a pinch of salt and pepper to balance the creaminess. -
Assemble the casserole
Spread a thin layer of tomato sauce in a baking dish. Next, layer eggplant slices, followed by ricotta mixture, mozzarella, and more sauce. Repeat the layers until all ingredients are used, finishing with sauce, mozzarella, and remaining Parmesan. -
Bake and finish
Finally, bake at 180°C for 35–40 minutes until bubbling and golden. Let rest for 10 minutes before serving so the layers set beautifully.
Variations of Meatless Eggplant Casserole with Ricotta
With meat: Add 250 g browned ground beef or turkey to the tomato sauce for a heartier version.
Classic vegetarian version: Keep the recipe as written—this is the purest expression of Meatless Eggplant Casserole with Ricotta.
Creamier version: Add 100 ml heavy cream to the ricotta mixture for extra richness.
Spicier version: Incorporate chili flakes or a pinch of cayenne into the sauce.
Seasonal swaps: Replace part of the eggplant with zucchini or roasted red peppers in summer.
Moreover, these variations allow the dish to adapt easily to different tastes and seasons.
Tips for Perfect Results – Meatless Eggplant Casserole with Ricotta
Control moisture: Always pre-cook the eggplant to avoid a watery casserole.
Enhance aroma: Use fresh herbs for garnish just before serving for a brighter finish.
Layer carefully: Even layers ensure balanced flavor in every slice.
Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
Freezing: This casserole freezes well; however, cool completely before freezing to preserve texture.
Conclusion
Meatless Eggplant Casserole with Ricotta is a refined yet comforting dish that proves vegetarian cooking can be deeply satisfying. With its tender eggplant, creamy ricotta layers, and gently simmered tomato sauce, it offers warmth, balance, and Mediterranean elegance. Whether served for a quiet family dinner or prepared ahead for busy days, this casserole remains a timeless, reliable favorite that rewards careful preparation and quality ingredients.
