Eggplant Ricotta Bake

friday night dinner

eggplant slices

to be baked

Been cooking in the kitchen again (feels great!)
I thought that I would share last night’s meal that I adapted from an old Everyday Food recipe.
It was very delish. I am sure my low-carb dad would love it too!

Think Eggplant Parmesan meets Lasagna.

making the ricotta layer

assembly

outta the oven

Eggplant Ricotta Bake

(recipe from Everyday Food Magazine)

-2 large eggplants (about 1- 1 1/2lbs each)
-1 16oz jar of your favorite marinara sauce (I love Classico Tomato & Basil)
-1 15oz container ricotta cheese
-1 cup grated Parmesan cheese
-1/2 cup chopped italian parsley
-1/2 cup chopped fresh basil
-1 teaspoon garlic powder
-2 heaping teaspoons of oregano
-3 eggs
-salt & pepper

1. Preheat oven to 450 degrees. Cut eggplant into rounds about 3/4 inch thick. Coat front and back with olive oil. Put eggplant on two baking sheets. Add salt & pepper. Bake in the oven for 20-25 minutes–flipping them half way. Eggplant should be nice and golden brown.

2. While eggplant bakes, mix the ricotta, eggs, spices & 1/2 cup of Parmesan together in a small bowl. Add some salt & pepper.

3. In an oven safe casserole dish, layer the bottom with a bit of the marinara sauce. Add 1 layer of your eggplant on top. Then add more sauce, and a layer of ricotta. Repeat until you run out of eggplant. Make sure the top layer is all ricotta filling. Add Parmesan and then put in the oven for 20 minutes. The top should be brown & the marinara should be bubbly. Let sit for at least 10 minutes before serving. There’s nothing worse than burning your mouth on marinara sauce.

Pair it with some crusty garlic bread and a nice salad….and you’ve got yourself a wonderful meal!


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  • lucky

    that looks seriously good!

  • Allyson

    My stomach just rumbled from the photos alone! Looks great

  • Patricia Scarpin

    That would make such a wonderful lunch for me today.

  • Sarah

    This sounds delicious! I love eggplant, and ricotta. & this looks as easy as making baked ziti…which I love to make. :) Perfect!

  • Becca

    Can this be frozen?
    Should it be frozen before it is baked or after?

  • Tracy

    thank you for your comments! I wish i could share a slice of this with all of you!

    Becca- I’m really not sure if this SHOULD be frozen or not. I would imagine that the ricotta and eggplant might produce a mushy/watery combo if frozen. I guess I would recommend you bake it THEN freeze it. Good luck!

  • Becca

    Thanks!
    I’m new to your blog and after reading some past entries discovered that you are about as pregnant as I am! I am on the hunt for recipes that will freeze well. I am planning to stock my freezer before the baby arrives. Any suggestions?

  • nan slaughter

    I clicked on the link on Smitten Kitchen’s blog and found yours…so great! I’ve spent the better part of my break reading through and now am starving! I think I’m going to have to make the fresh cherry pie that Smitten mentioned…followed by the eggplant bake…that’s what we’ll be having for dinner tonight! Thanks! Nan

  • Meagan

    I am new to your blog and linked thru Smitten Kitchen. Great work. I love the paint swatches that you are using for your little boy’s room. Where did you find those colors? I have been looking for some vibrant colors and have been disappointed with the selections that I have been able to find. Thanks for the great posts!
    PS: Also, I noticed your rad lens in the ‘about’ section. Would you mind sharing the specs? Thanks again!

  • ELK

    thanks from the non meat eaters!

  • kelly

    this recipe is just wonderful! my husband and i have been eating a low carb diet for 5 months and this is one of the best recipes we’ve encountered. so delicious and super super easy! thanks so much for posting it!

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  • Elizabeth

    I made this a few weeks ago and it was so delicious! Definitely going on my list of fabulous vegetarian dishes! Thank you!

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