Description

A delicious vegetarian casserole layered with roasted eggplant, creamy ricotta, herbed tomato passata, and parmesan cheese. A comforting, cheesy dish perfect for family dinners or meal prep.

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 (5.5 oz / 155 g) grated parmesan, divided

3 eggs

Sea salt and freshly cracked black pepper

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Instructions

Preheat oven to 430°F (220°C). Slice eggplant lengthwise into 5mm slices.
Place on parchment-lined baking sheets. Spray with oil, season, and bake for 25 minutes.
In a bowl, mix passata with 1 tbsp oregano and basil.
In another bowl, mix ricotta, 1 cup parmesan, eggs, and remaining oregano.
In a 9×13-inch dish, layer eggplant, tomato sauce, and ricotta mixture twice.
Top with remaining parmesan.
Bake for 30 minutes until golden. Let cool slightly before slicing.

Notes

Add greens or mushrooms between layers for more texture.
Let cool before slicing for cleaner servings.
Freeze portions for easy reheating later.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-inspired