Food & Cooking Recipes Main Dish Recipes Casserole Recipes Eggplant Ricotta Bake 3.1 (437) 20 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 10 mins Servings: 4 This eggplant ricotta bake satisfies a craving for simple comfort food. Ingredients 2 large eggplants (1 to 1 ¼ pounds each), sliced lengthwise ¾ inch thick 3 tablespoons olive oil, plus more for baking dish Coarse salt and ground pepper 1 container (15 ounces) part-skim ricotta cheese (1 ⅔ cups) 3 large eggs 1 cup grated Parmesan cheese 2 tablespoons chopped fresh oregano (or 2 teaspoons dried) 1 jar (16 ounces) store-bought marinara sauce (2 cups) Directions Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes. Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil. Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving. Rate it Print