Description
A comforting Italian casserole made with layers of eggplant, creamy ricotta, and marinara sauce.
Ingredients
Scale
- 2 large eggplants, sliced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture, then pat dry.
- Heat olive oil in a skillet over medium heat and lightly sauté the eggplant slices until golden brown.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Add a layer of eggplant, then dollop ricotta over it, sprinkle with mozzarella and Parmesan.
- Repeat the layers until all ingredients are used, ending with a layer of sauce and cheese on top.
- Bake for about 25-30 minutes, until bubbling and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil.
Notes
Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg