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A close-up shot of an Eggplant Ricotta Bake showing layers of sliced eggplant, creamy ricotta, rich red tomato sauce, and golden-brown mozzarella.

The Ultimate Eggplant Ricotta Bake (Cheesy & Perfect)

This Eggplant Ricotta Bake features beautiful layers of rich red tomato sauce, tender sliced eggplant, creamy ricotta, and melted mozzarella cheese, all baked to a bubbly golden-brown perfection.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

All Ingredients
  • 2 medium Eggplants About 2 lbs (900g), sliced into 1/4-inch rounds.
  • 3 tbsp Extra Virgin Olive Oil 45ml, for brushing the eggplant.
  • 1 tsp Kosher Salt 5g, plus extra for sweating the eggplant.
  • 15 oz Whole Milk Ricotta Cheese 425g, high quality.
  • 1 large Egg 50g, to bind the filling.
  • 2 cloves Garlic 10g, finely minced.
  • 1/4 cup Fresh Basil 10g, chopped.
  • 1/2 tsp Black Pepper 1g, freshly cracked.
  • 24 oz Tomato Sauce 680g, rich red marinara.
  • 2 cups Mozzarella Cheese 225g, freshly shredded.
  • 1/2 cup Parmesan Cheese 45g, grated and divided.
  • 1 single Fresh Green Basil Leaf For garnish in the center.

Equipment

  • 1 Rustic White Ceramic Baking Dish 9x9 or 11x7 inch works beautifully to show off the deep layers.
  • 1 Mandoline slicer Ensures perfectly even slices for uniform roasting.

Method
 

Cooking Steps
  1. Slice the eggplant into 1/4-inch (6mm) rounds. Place in a colander, sprinkle generously with salt, and let sit for 30 minutes to draw out moisture.
  2. Preheat oven to 400°F (200°C). Pat eggplant slices completely dry. Brush with olive oil and arrange on baking sheets. Roast for 15-20 minutes until tender.
  3. In a bowl, combine ricotta, egg, half the parmesan, minced garlic, chopped basil, 1 tsp salt, and pepper. Mix until smooth.
  4. Lower oven to 375°F (190°C). In a rustic white ceramic baking dish, spread a layer of tomato sauce, followed by a layer of eggplant, and a dollop of the ricotta mix. Repeat, ending with a final layer of sauce.
  5. Top evenly with shredded mozzarella and the remaining parmesan cheese. Bake uncovered for 25-30 minutes until the cheese is bubbly and golden-brown.
  6. Let the casserole rest for 15 minutes. Place a single fresh green basil leaf in the center to garnish, then slice and serve.

Notes

Do not skip sweating the eggplant; it is crucial to prevent a watery casserole.
Freshly shredding block mozzarella guarantees the best bubbly, golden-brown top.