Best 4 Eggplant Ricotta Bake Recipes

EGGPLANT RICOTTA BAKE

Steps:

• 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.

EGGPLANT SPINACH RICOTTA BAKE

Steps:

• 1. Preheat oven to 450 degrees. Cut eggplant into rounds about 3/4 inch thick. Coat front and back with olive oil. Put eggplant on two baking sheets. Add salt & pepper. Bake in the oven for 20-25 minutes-flipping them half way. Eggplant should be nice and golden brown. While eggplant bakes, mix the ricotta, eggs, spices and 1 cup of Parmesan together in a small bowl. Add some salt & pepper.
• 2. In an oven safe casserole dish, layer the bottom with a bit of the marinara sauce. Add 1 layer of your eggplant on top, a handful of spinach. Then add more sauce, and a layer of ricotta.
• 3. Repeat until you run out of eggplant. Top layer should be remaining spinach, sauce and Mozzarella cheese. In that order. Reduce oven temp to 375. Place the dish in the oven and bake for 20 - 30 minutes, or until desired brownness. The cheese should be melted and the marinara should be bubbly. Let sit for at least 10 minutes before serving. I served with a salad and crusty bread.

EGGPLANT RICOTTA BAKE

Steps:

• 1. Preheat oven to 450 F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast in oven till tender and golden, about 20-30 minutes (you could also cook eggplant slices on a gas or charcoal grill until tender
• 2. In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.
• 3. Lower temperature to 375. Brush the bottom and the sides of an 2-1/2 to 3 quart square or oblong casserole dish with oil. Place 1/4 of the roasted eggplant down, spread with marinara, more eggplant, half of the ricotta mixture, repeat everything ending with ricotta on top. Spread remaining 1/2 cup of Romano over top.
• 4. Bake uncovered at 375 degrees for 25 to 30 minutes. Serve with a side of pasta, if desired.
• 5. ***Important: Let cool for about 15 minutes so that everything sets and it isn't runny.

EGGPLANT RICOTTA BAKE

Steps:

• Spray cookie sheet with nonstick cooking spray. Slice eggplant into 1/3" circles and place on cookie sheet. Add salt. Bake 15 min at 350 F. Saute onions and garlic until soft. Combine the cheeses. Combine wheat germ and spices. Coat large baking pan with nonstick cooking spray, then layer ingredients: eggplant, wheat germ, cheese, tomato, eggplant, tomato wheat germ. Cover and bake 350F for 30 min Uncover and continue baking 5 min. Serve warm. Reheats nicely in microwave.