Eggplant Ricotta Bake

Name: Eggplant Ricotta Bake
Prep time: 15 min
Total time: 70 min
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)

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(437)

20 Reviews

By

Martha Stewart Test Kitchen

Updated on July 16, 2019

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.