NutritionSortLoading...
Loading...

2 large eggplants (~4 ln)

Kosher salt for sprinkling eggplant

2 Tbsp olive oil for drizzling

2 c ricotta cheese (15-oz container)

1 large egg, beaten

½ c grated Parmesan cheese

1 tsp Italian seasoning

2 c Marinara Sauce

2 c shredded mozzarella

Fresh basil to garnish, optional

Select allAdd

1. Preheat oven to 400°F/205°C. Spray a casserole dish or 9"x13" pan with nonstick spray, set aside.

2. Start by removing the stems and heel of the eggplant, then slice the eggplant into ¼"-½" slices lengthwise from root to tip (you should get about 16 slices total). Sprinkle kosher salt on both sides of the eggplant slices and let them sit on a wire rack for 20 minutes to draw out the moisture. Either wipe off the salt from the eggplant using a paper towel or rinse it off and pat dry.

3. Place the eggplant on a lightly greased baking sheet and bake in preheated oven for about 20 minutes to soften the eggplant; set aside to cool slightly.

4. Meanwhile, make the filling. In a large bowl, stir together the ricotta, egg, Parmesan cheese, and Italian seasoning.

5. Spread ½ c marinara sauce on the bottom of the prepared pan. Cover with a layer of the roasted eggplant (½ the eggplant), then top with ½ the ricotta mixture, ½ the shredded mozzarella, and spread on ½ c of marinara sauce. Repeat the layers, ending with the mozzarella on top.

6. Bake for 30-35 minutes, or until the cheese on top is browned and bubbling. Let stand for 10 minutes, then top with fresh basil (optional), slice and serve!

Tags: casserole, dinner, eggplant, gluten-free, Italian, main, nut-free, vegetarian