Food & Cooking Recipes Main Dish Recipes Casserole Recipes Eggplant Ricotta Bake 3.1 (439) 22 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 16, 2019 Rate PRINT Share Prep Time: 15 mins Total Time: 1 hr 10 mins Servings: 4 This eggplant ricotta bake satisfies a craving for simple comfort food. Cook Mode (Keep screen awake) 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. Originally appeared: Everyday Food, April 2005 Rate It PRINT