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Ricotta Eggplant Casserole

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A comforting and hearty gluten-free dish featuring layers of roasted eggplant, creamy ricotta, and rich marinara sauce, perfect for family gatherings.

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

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture, then pat dry.
  3. Heat olive oil in a skillet over medium heat and lightly sauté the eggplant slices until golden brown.
  4. Spread a layer of marinara sauce on the bottom of a baking dish.
  5. Add a layer of eggplant, dollop ricotta over it, and sprinkle with mozzarella and Parmesan.
  6. Repeat the layers until all ingredients are used, ending with a layer of sauce and cheese on top.
  7. Bake for about 25-30 minutes, until bubbling and golden.
  8. Let it cool for a few minutes before serving and garnish with fresh basil.

Equipment

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/ricotta-eggplant-casserole/