Eggplant Ricotta Bake

Prep Time:
15 mins
Total Time:
1 hrs 10 mins

This eggplant ricotta bake satisfies a craving for simple comfort food.


  • 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)


  1. 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.

  2. 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.

  3. 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.

    eggplant bake
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