Eggplant Ricotta Bake

437 Ratings
  • 5 65
  • 4 71
  • 3 178
  • 2 99
  • 1 24

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

Everyday Food, April 2005

Gallery

Read the full recipe after the video.

Recipe Summary

total:
1 hr 10 mins
prep:
15 mins
Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (20)

437 Ratings
  • 5 65
  • 4 71
  • 3 178
  • 2 99
  • 1 24
Martha Stewart Member
10/24/2017
I thought it could use another egg. Also ran out of parmesan, used some mozzarella to round it out. It was good, can't complain. Might make it fancier next time with some swiss chard in the layers or
Martha Stewart Member
07/30/2015
This recipe came out delicious, even my husband said so. And he hardly ever says anything is delicious. I changed 2 things. Cut the eggplant crosswise, 1/4 inch thick and you won't have a skin problem. And don't add salt unless you like your food very salty which we don't. Otherwise, it comes out great! We ate every drop (4 people) with salad.
Martha Stewart Member
08/27/2013
i like this recipe and have made it twice. i don't ever pay attention to salt (and only added a little in the ricotta mixture) in a recipe unless i'm baking something sweet so i haven't gotten the salty problem. i would say you don't need so much marinara sauce and i'd use three eggplants to get it to look as stuffed as the picture. my oven gets really hot so i just watch the eggplant but bake it at 450.
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Martha Stewart Member
04/12/2013
I have NEVER posted a comment for a recipe, but now is the time! DO NOT I REPEAT DO NOT cook the eggplant at 450! I read all the posts for this recipe and didn't conceive that 450 could possibly be to high, but it is! Lower the temp! I turned mine in to a casserole after burning the eggplant, first time ever burning a recipe. I agree with the previous post add spinach and onions, don't halve the recipe...removing from the onion at 25 min. add mozzarella and fresh parm, turn it into a casserole
Martha Stewart Member
12/06/2012
Following other posted reviews, I peeled the eggplant, omitted the salt and used fresh grated Parmesan cheese I have made eggplant Parmesan in a variety of ways and was not thrilled at this outcome. The dish lacks in depth of flavor. If you were to make this dish, I suggest adding cooked spinach and sauteed onions as a filler including shredded mozzarella on top of the marinara sauce if you like it oozing with cheese.
Martha Stewart Member
09/12/2012
I tried this recipe and it was not very good to put it mildly. I left the skin on the eggplant. I should have peeled it. The recipe does not indicate whether or not it should be peeled. I think it might be okay if peeled. I'm too turned off by it now that I will never make it again. My was not too salty as I just sprinkled a little bit on per slice. Never measured it. If you want to try it, I recommend peeling the skin off and sprinkle small amounts of salt and pepper.
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Martha Stewart Member
06/11/2012
Wow, why was this so salty? I added the 1 1/2 teaspoon of salt as he said, and it's basically inedible. I'm surprised to see that no one else commented on this... I will try again with maybe a half t. of salt.
Martha Stewart Member
12/13/2011
Delicious! Since I only had 1 big eggplant and it was just my husband and me, I halved the recipe and baked it in a small casserole dish. I'm not a huge eggplant fan but I loved it. My husband loves eggplant and really loved it. Very satisfying.
Martha Stewart Member
11/09/2011
as a chef I have to advise everyone that unless you are baking recipes are meant to be a guide and as the person cooking and eating you should use your best judgement...if 450 seems to high to roast a vegetable then set your oven to 400....it doesn't take a genius to figure that out
Martha Stewart Member
11/03/2011
I attempted to make this last night and it got completely ruined with the first step! Do not preheat your oven to 450 degrees to roast the eggplant. I would suggest going at 400 degrees. My eggplant came out all burnt and I had to toss half of it. I will not be trying this again.
Martha Stewart Member
09/22/2011
I don't know what those other people were talking about. I thought this eggplant bake was fabulous! My husband doesn't even like eggplant and he thought it was good too! We always have lots of eggplant from our CSA and this was perfect for it! Other eggplant recipes taste like eggplant and I can't get my family to eat it. But this one is like a vegetarian lasagna. Yum!
Martha Stewart Member
09/12/2011
This is awful. I have yet to make a good recipe from Martha Stewart. I can't keep wasting money on ingredients and then have to go out and buy something to eat. For Italian recipes, I'll stick to Giada and others that I've had success with. BTW, what's with the coarse salt when cooking - it's such a waste, people have been cooking with regular table salt for a very long time. If I was finishing a dish off, I would use coarse salt for the crunch, but I don't need it for cooking.
Martha Stewart Member
04/10/2011
I followed this recipe to a "T", and the "T" stood for "terrible". I was sceptical of this recipe from the start, and that turned out to be justified by the results. The eggplant turned out to be mushy and tasteless. The ricotta mixute yielded way too much, and added an abundance of unnecessary calories. If I was served this in a restaurant I would have been very upset. I wouldn't serve this to my dog. Martha Stewart should stick with jail cell decorating. Pass this recipe up!
Martha Stewart Member
02/27/2009
this was sooooo fantastically GOOD!!! Easy vegetarian main dish (even for meat lovers.)
Martha Stewart Member
03/30/2008
D- lish......Instead of the store bought sauce, I bought a can of plain tomatoe sauce and heated it then added fresh garlic,basil, onion powder,oregano. My husband can't stand "store bought" sauce .This worked out well. I want to try the spinach version he mentions in the video..4 STARS!
Martha Stewart Member
03/19/2008
so so good and full of flavor! Even my Fiance who swore he would never eat an eggplant loved it.
Martha Stewart Member
01/22/2008
I made this exactly as the recipe stated except that I substituted two Japanese eggplants for one of the eggplants. The result was unbelievable delicious and a really credible meatless main. After letting the dish cool a bit, the sauce was not soupy at all even with the three eggs. Agreed that step three is confusing and incomplete. Watch the video for how to assemble the dish correctly: eggplant, marinara, eggplant, ricotta. Repeat and then top with the second 1/2 cup of parm.
Martha Stewart Member
12/28/2007
I made this dish with an ingredient substitution. Instead of using ricotta, I used slightly drained 2% cottage cheese. I followed every thing else as listed. The layering directions are confusing but most people who are comfortable in a kitchen can get that the gist is to layer the eggplant, the cheese mixture and the marinara sauce. I have also made this dish as it is listed with the ricotta and it was not a great success. I highly recommend the recipe but only with my variation! Try it you will be very pleased! My picky nine year old and my eighteen month old loved it!
Martha Stewart Member
12/18/2007
The directions were confusing so I stacked it like I would a lasagna. It was okay but not quite as good as I was expecting. The 3 eggs that it called for in the ricotta mixture was way to much it made the ricotta soupy. If I make it again I would try it with only 1 egg and fresh herbs since I only had dried.
Martha Stewart Member
11/07/2007
#3 of the directions is confusing...where does the other half of the eggplant go? I assume this is supposed to be half instead of a fourth of the eggplant. Mine is in the oven...hope it is good
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