Description
A hearty and healthy layered casserole with tender eggplant, rich tomato sauce, and melted cheese.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 375°F. Place eggplant slices on a baking sheet, brush with olive oil, season with salt and pepper. Roast for 15 minutes until tender. Set aside.
- In a large skillet, sauté onion and garlic in a little olive oil until soft. Add crushed tomatoes, oregano, basil, red pepper flakes, season with salt and pepper. Simmer for 10 minutes.
- In a small bowl, mix ricotta and Parmesan cheese.
- Spread a thin layer of tomato sauce in a 9×13 baking dish. Layer half the roasted eggplant slices, then half the ricotta mixture, half the mozzarella, and more sauce. Repeat layers starting with eggplant, then ricotta, mozzarella, and remaining sauce on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden. Let rest for 10 minutes, then garnish with parsley.
- Slice and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Main
- Cuisine: Mediterranean