Description
A delightful casserole combining the creaminess of ricotta cheese and the earthiness of eggplant for a nutritious and satisfying weeknight dinner.
Ingredients
Scale
- 1 large Eggplant
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese
- 2 cups Tomato Sauce
- 2 cloves Garlic, minced
- 1 Onion, chopped
- 2 tablespoons Olive Oil
- Fresh Basil, for garnish
- Salt, to taste
- Pepper, to taste
Instructions
- Slice the eggplant into 1/4-inch thick rounds and sprinkle lightly with salt. Let sit for 10-15 minutes to draw out moisture.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft, about 5 minutes.
- Rinse the eggplant slices, pat dry, and add to the skillet. Cook until softened and golden brown, about 10 minutes.
- In a 9×13-inch baking dish, spread a layer of tomato sauce, followed by half of the eggplant mixture, dollops of ricotta, and sprinkle mozzarella. Repeat layers, finishing with mozzarella on top.
- Preheat the oven to 375°F (190°C). Cover the casserole with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
- Sprinkle fresh basil on top and let it cool for 5-10 minutes before slicing.
Notes
For a lighter version, consider part-skim ricotta or plant-based mozzarella. Leftovers can be refrigerated for up to three days or frozen for two months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Casserole, Ricotta, Eggplant, Vegetarian, Comfort Food, Healthy Dinner
