Delicious Ricotta Eggplant Casserole Recipe to Try -

Ricotta Eggplant Casserole is a delicious and hearty dish that combines layers of eggplant, ricotta, and marinara sauce, topped with melty cheese.

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Preheat your oven to 375°F (190°C).
Prepare the Eggplant: Slice the eggplants into rounds. Sprinkle salt on both sides and let them sit for about 15-20 minutes to draw out excess moisture.
Rinse and Pat Dry: After 20 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
Sauté the Eggplant: In a large skillet, heat olive oil over medium heat. Add the eggplant slices in batches and sauté until they are golden brown and tender, about 3-4 minutes per side. Set aside.
Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper. Mix well until all ingredients are incorporated.
Assemble the Casserole: In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the sautéed eggplant slices over the sauce.
Add Ricotta Layer: Spread half of the ricotta mixture over the eggplant slices, followed by a layer of marinara sauce.
Repeat Layers: Repeat the layers with the remaining eggplant, ricotta mixture, and marinara sauce. Top with shredded mozzarella and grated Parmesan cheese.
Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden.
Let it Rest: Once baked, let the casserole rest for about 10 minutes before serving. This will help the layers set.