Eggplant Ricotta Casserole
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This wholesome eggplant casserole screams summer time but… it doesn’t topic if it’s no longer really summer time on your edge of the international {pointing the finger at myself}.
In that case, the oven will warm up your freezing rental and also you could love this vegetarian eggplant casserole even more. Seems like everyone could be blissful with this one.
Plus there’s a ton of cheese. See the pictures? Nom nom nom. Ricotta and parmesan move perfectly properly together. This eggplant casserole is alleviation meals at its best.
This recipe for this vegetarian ricotta and eggplant casserole was as soon as back impressed through means of this huge French journal referred to as Saveurs (I swear I all the time desire to strive half in their recipes!) but I simplified and lightened it up a bit.
I adopted the recipe to a T first, then made it a pair different occasions to scale back the amount of ricotta, use bottled tomato sauce (they used contemporary tomatoes) and a pair of different adaptations.
Now I assume we've the greatest of equally worlds: style and simplicity. Enjoy!
Ricotta Eggplant Casserole
Melt-in-your-mouth eggplants, creamy ricotta, parmesan and tomato sauce come collectively on this delicious meatless eggplant casserole that simply screams summer. It's vegetarian and gluten-free!
Ingredients
3 eggplants
olive oil spray
3 cups tomato passata or marinara
2 tbsp contemporary oregano leaves chopped
2 tsp contemporary basil leaves chopped
14 oz contemporary ricotta cheese 400 g
1.5 cup parmesan cheese, grated, divided into 1 cup + 1/2 cup (about 5.5 oz - 155 grams total)
3 eggs
sea salt and freshly cracked pepper
Instructions
Preheat oven to 430F ( 220C).
Remove eggplants' ends and slice them thinly lengthwise (about 5 millimetres or 0.2 inches thick).
Arrange eggplant slices on a baking sheet lined with parchment paper. You might have got to make use of NULL baking sheets or bake eggplants in NULL batches depending at the measurement of your oven.
Spray with olive oil and season with salt and freshly cracked pepper. Bake for 25 minutes then take away from the oven and set aside. They will seem a little dry, it is typical (but they'll really be tremendous tender).
In a bowl, combine tomato passata, 1 tablespoon of oregano and 2 teaspoons of basil.
In one other bowl, blend collectively ricotta, 1 cup parmesan, eggs and the last oregano (1 tablespoon). Set aside.
In a baking dish, set up one layer of eggplant, one layer of tomato sauce and one layer of cheese mixture. Repeat with one other layer of eggplant, tomato sauce and end with cheese mixture. Sprinkle with last parmesan (1/2 cup).
Bake at 430F - 220C for 30 minutes or till cheese is golden brown. Please be aware that each one ovens are different: hold an eye fixed at the casserole and if it begins browning too much, scale back the oven temperature to 355F (180C).
Remove from the oven, cool moderately after which slice.
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