All In One Meal!
This is pure comfort food all in one pan.
The ricotta makes this a filling casserole with a light tomato sauce complimenting the fried eggplant.
The eggplant is lightly coated, sauteed and layered similar to lasagna without the meat.
Eggplant Tips
- Eggplant can be a little bitter if it's old and not fresh, try and get them at farmers markets.
- Sprinkle slices with salt and let sit for around 30 minutes this reduces any bitterness.
- Also look for smaller eggplants.
- Wash off salt when ready to use.
Eggplant Ricotta Casserole Pin for later
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Mom's Tuna Noodle Casserole
Italian Scallop Potatoes
Italian Stuffed Cabbage
Italian Scallop Potatoes and Ham
Stir Fry Beef Pot Pie
Buffalo Chicken Casserole Pie
Chicken and Dumplings Italian Style
Sausage Peppers Spinach and Potato Pan Casserole
Deconstructed Italian Stuffed Cabbage
Leftovers Are Great!
If you love eggplant submarine sandwiches, you will love making this casserole.
It's perfect for making a submarine sandwich fort he next day.
I love putting this eggplant ricotta casserole into a sub roll made into garlic bread.
It's the perfect leftover meal.
eggplant casserole, eggplant Parmesan, eggplant fried, casserole, tomato sauce
vegetable, eggplant, casserole
Italian, American
Yield: 8
Eggplant Ricotta Casserole
prep time: 20 min cook time: 1-hour total time: 1 hour and 20 mins
This is a delicious eggplant fried then layered with cheeses and tomato sauce and baked into a delicious casserole
ingredients:
3 garlic cloves, minced
1/3 cup olive oil
2 pounds of plum tomatoes cleaned and put through a food processor or use 2 (28-ounce) cans of whole tomatoes
1/4 cup fresh basil leaves, chopped
sea salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, oregano, parsley
4 cups Italian flavored bread crumbs
garlic powder
1 tablespoon dried oregano
Salt and freshly ground black pepper
1/4 cup burgundy wine
Filling:
5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
TIP: sprinkle slices with salt and let sit for around 30 minutes this reduces any bitterness. Also look for smaller eggplants. Wash off salt when ready to use.
2 pounds whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1 1/2 cups freshly grated Parmesan or Romano cheese
2 pounds shredded whole milk mozzarella cheese
instructions:
Making the sauce first, put oil in a large saucepan and heat. Add the garlic and cook 1 minute. Add 1/2 teaspoon garlic powder and the rest of the spices and herbs and let that cook for 2 minutes, stirring often. Pour in the tomatoes add wine and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.
Combine the bread crumbs, 1/4 cup grated cheese, 1 teaspoon garlic powder, and oregano in a shallow pie plate, season generously with salt and pepper and mix well set aside.
Beat 3 of the eggs into another pie plate, season with salt, pepper, beat together with a fork to mix set aside. Place the flour in a large plastic bag.
Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, shake several eggplant slices in the flour, then dip them in the egg, and finally coat them in the bread crumbs.
Put as many eggplants in the skillet to fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels.
In a medium size bowl mix the ricotta and 1/2 cup of the Parmigiana cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.
Preheat the oven to 350 degrees.
In a large buttered baking dish place spoon some sauce first, a layered eggplant, the ricotta mixture on top, the tomato sauce, some shredded mozzarella cheese, and the grated Parmesan. Add another layer of eggplant. Repeat until everything is used. Sprinkle with remaining Parmesan and top with mozzarella cheese.
Bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.
calories
320
320
fat (grams)
8
8
sat. fat (grams)
6
6
carbs (grams)
11
11
net carbs
14
14
protein (grams)
4
4
sugar (grams)
9
9
Created using The Recipes Generator
Eggplant Ricotta Casserole Pin for later
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I just love eggplants!Your recipe makes my mouth water!So yummy!
ReplyDeleteI love eggplant and ricotta. This dish is very inviting and appetizing so rich of melted cheese. Bye, have a great week
ReplyDeleteI really, really, realy must try this one... it looks simply delicious :D
ReplyDeleteThis is a wonderful way to enjoy eggplants. Looks so inviting and delicious! Than you for sharing and have a nice week! :)
ReplyDeleteWhat a great, hearty dish! Healthy, too!
ReplyDeleteAll my favorite ingredients combined. That wonderfuly melted cheese has me hooked. Eggplant has the best love affair with cheeses.
ReplyDeleteWow, I'm not used to being so hungry at only 9 am. What a beautiful dish.
ReplyDeleteAn excellent casserole, love how cheesy it is, yum!
ReplyDeleteOh my goodness, look at that cheese. I love the idea of using eggplant, so much healthier and gluten-free! Fabulous recipe!
ReplyDeleteA favorite for family gatherings! Question, do you drain your eggplant at all? I've read some recipes where people will lay out the eggplant and drain it of some of the oils but I wasn't sure this was a necessary step.
ReplyDeleteYUMMMMMMMMMMMMMMMMMMMMMMM
ReplyDeleteMy mum will be thrilled with this dish. Thanks for sharing this recipe with us.
ReplyDeleteOh my, how delicious! My mouth is watering!
ReplyDeleteThis looks fantastic! :)
Hugs & Happy Blessings,
Tammy
Eggplant ricotta looks winning combo.
ReplyDeleteWow Claudia this dish is to die for! I love, love eggplant. This is going on my list of recipes to try. Thanks for sharing.
ReplyDeleteOMG Claudia, you've done it again, got to have this one for sure, this is so Italian, so you and I hope so so on my table...
ReplyDeleteOh, my! Just look at all that cheesy goodness! Lovely dish, Claudia!
ReplyDeleteEggplant, my favorite. I stopped ordering it out because nobody makes it right. This looks so fantastic to me :)
ReplyDeleteOh, I so want to make this! It looks awesome, thanks!
ReplyDeleteThis looks amazing and will definitely get made when our eggplant crop comes in.
ReplyDeleteMouthwatering photos! One of my favorite Italian dishes!
ReplyDeleteMMMMM! I would love to have this for dinner tonight! I wish I had some eggplant :( This sounds amazing!
ReplyDeleteI love eggplant. This combination with ricotta sounds simply decadent! It looks so good ... but I know that this is a lot of work .... great job!
ReplyDeleteI love eggsplants and this look awesome and yummy! gloria
ReplyDeleteDear Claudia, This is one of my absolutely favorite meals. Looks so delicious. Blessings, Catherine xoxo
ReplyDeleteThat looks delicious!
ReplyDeleteClaudia, this looks simply mouthwatering. Those dripping sauce look really irresistible. Hope you're having a wonderful day.
ReplyDeleteBlessings, Kristy
p/s hope everything is well.
What an incredible casserole! So ooey-gooey and delicious!
ReplyDeleteyummy eggplants in the pizza delicious
ReplyDeleteOMG!!! You really know how to hurt me! I'm drooling here as usual. I want to have dinner at your house soooo bad!
ReplyDeleteI look at your photos and I am salivating. Cheesy is excellent.
ReplyDeletethis looks so nice man... mhm
ReplyDeleteWhy doesn't mine look like this??? Great recipe Claudia. Love the burgundy!
ReplyDeleteI would love a big plate of this, along with a big glass of red wine. Wonderful, Claudia!
ReplyDeletelovely way for cook eggplant!
ReplyDeleteHi, I was just perusing all of the delicious recipes on your blog when my mouth starting watering when I saw this delicious and oh so cheesy eggplant Parmesan-- one of my favorite all-time dishes. This looks heavenly! Wish I could have some right now. Delicious!!
ReplyDeleteLove eggplant, love ricotta...love this in every way! Delightful dish :)
ReplyDeleteLove your recipe, can't go wrong when you use cheese.
ReplyDeleteNina
www.askmsrecipe.com
Fun to see my comment from 2011! I still agree that it's a winner. Perfect comfort food.
ReplyDeleteIts hard to believe its been that long since I made it again @lizberg!
ReplyDelete