Baked Eggplant Ricotta Casserole Recipe

About this recipe

A hearty and wholesome dinner option featuring layers of tender eggplant, creamy ricotta, and a flavorful tomato-herb sauce, baked to perfection. Ideal for those seeking a satisfying vegetarian meal.

Ingredients

• - Schwartz Oregano
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 100 G Jumbo Garlic 100g
• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 300G Orgran Gluten Free All Purpose Rice Crumbs
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Drain the juice from the canned tomatoes into a mixing bowl. Chop the tomatoes and add them to the bowl along with 4 minced garlic cloves, 1 teaspoon italian seasoning, 1 teaspoon oregano, and 1 teaspoon oregano. Stir well to combine.
3. 3. Peel and thinly slice 2 medium eggplants into rounds.
4. 4. Lightly coat the bottom of a 9 x 13-inch baking dish with a thin layer of the prepared tomato sauce. Arrange half of the eggplant slices over the sauce.
5. 5. Sprinkle 1/6 cup of bread crumbs evenly over the eggplant layer. Spread 1 pound of ricotta cheese evenly on top.
6. 6. Sprinkle half of the shredded 1/2 pound mozzarella cheese and half of the grated 1/4 cup Parmesan cheese over the ricotta layer.
7. 7. Spoon half of the remaining tomato sauce over the cheese layer.
8. 8. Repeat the layers with the remaining eggplant slices, 1/6 cup bread crumbs, mozzarella cheese, Parmesan cheese, and tomato sauce.
9. 9. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until the eggplant is tender and the cheese is bubbly.
10. 10. Remove from the oven and let it rest for 5 minutes before serving. Serve hot with a side of Italian bread and a fresh green salad.