If you’re in the mood for something hearty, wholesome, and beautifully layered, this Baked Eggplant Ricotta Casserole is your answer. With tender roasted eggplant slices, a rich tomato passata, and a luscious ricotta-parmesan filling, it’s everything you want in a comfort meal—without the heaviness of pasta. Think of it as a lighter, veggie-forward version of lasagna with just as much satisfaction in every bite.

Whether you’re vegetarian or just looking to mix in more plant-based meals, this dish is sure to impress. It’s perfect for meal prep, dinner parties, or cozy family dinners when you want to serve something nourishing and deeply flavorful.

Baked Eggplant Ricotta Casserole

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Why You’ll Love This Recipe

Layers of creamy, cheesy, and tomato-rich flavor
No need to fry eggplant—it’s baked for less mess and oil
Perfect for feeding a crowd or meal prepping ahead
Freezer-friendly and reheats beautifully
Comfort food with a healthy twist

Ingredients

3 eggplants
Olive oil spray
3 cups tomato passata or marinara sauce
2 tablespoons fresh oregano, chopped
2 teaspoons fresh basil, chopped
14 oz (400 g) ricotta cheese
1.5 cups (about 5.5 oz / 155 g) grated parmesan cheese, divided (1 cup + ½ cup)
3 eggs
Sea salt and freshly cracked black pepper

Instructions

Preheat Oven:
Preheat your oven to 430°F (220°C).
Prepare the Eggplant:
Remove the ends of each eggplant, then slice lengthwise into thin pieces about 0.2 inches (5mm) thick.
Lay slices on parchment-lined baking sheets. You may need two sheets or bake in batches depending on oven space.
Spray eggplant lightly with olive oil and season with salt and pepper.
Bake for 25 minutes. The slices will look dry, but they’ll be tender and perfect for layering.
Make the Tomato Sauce:
In a bowl, mix the tomato passata with 1 tablespoon of chopped oregano and the 2 teaspoons of chopped basil.
Prepare the Cheese Mixture:
In a separate bowl, stir together the ricotta, 1 cup of the parmesan, eggs, and the remaining 1 tablespoon of oregano.
Assemble the Casserole:
In a 9×13-inch (23×33 cm) baking dish, begin with a layer of baked eggplant.
Spread a layer of tomato sauce, followed by a layer of the ricotta mixture.
Repeat the layers, finishing with the ricotta mixture on top.
Sprinkle the remaining ½ cup of parmesan evenly over the top.
Bake:
Bake at 430°F (220°C) for 30 minutes or until the cheese topping is golden brown.
Keep an eye on it—if it browns too quickly, reduce heat to 355°F (180°C).
Cool and Serve:
Let the casserole cool slightly to set. Slice and serve warm.

Variations

Add sautéed spinach, kale, or mushrooms between layers for extra veggies.
Substitute part of the ricotta with cottage cheese for a different texture.
Use mozzarella for a gooey cheese pull effect.
Want extra richness? Stir a tablespoon of pesto into the ricotta mixture.

Heating and Storage

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze the casserole (whole or in portions) once fully baked and cooled. Reheat straight from frozen or thaw overnight before warming.
Reheating: Warm in a 350°F (175°C) oven until hot throughout, about 20–25 minutes.

Frequently Asked Questions

Can I use store-bought marinara sauce?

Yes! A good-quality marinara works just as well as homemade passata.

Do I need to peel the eggplant?

It’s optional. If your eggplants have tough skins, you can peel them. Otherwise, leaving the skin on adds texture and nutrition.

Why do the eggplants look dry after baking?

That’s totally normal—they absorb less oil this way but still stay tender. They’ll soak up flavor once layered with sauce and cheese.

Can I make this dish ahead of time?

Absolutely. You can assemble the casserole and refrigerate it for up to 24 hours before baking.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as written.

What’s the best way to slice the eggplants?

Use a sharp knife or a mandoline for even, thin slices about 5mm thick.

Can I add protein to this dish?

Sure! You can mix in cooked ground turkey, beef, or lentils with the tomato sauce for a protein boost.

What kind of ricotta should I use?

Full-fat ricotta works best for flavor and texture, but low-fat will also work if you’re watching calories.

How do I know when it’s done baking?

The top will be bubbly and golden. A toothpick or knife inserted in the center should come out hot and clean.

What should I serve with this casserole?

A fresh green salad and some crusty bread make the perfect companions.

Conclusion

This Baked Eggplant Ricotta Casserole is everything we love about comfort food—rich, hearty, flavorful, and satisfying—without being overly heavy. Whether you’re serving it up as a cozy family meal or impressing guests with your veggie-forward cooking, it’s sure to become a staple in your recipe rotation

Linda