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Start by slicing your eggplants into ¼-inch rounds. Lay ‘em out on a baking sheet, sprinkle with salt, and let ‘em sit for about 20 minutes to draw out bitterness. Pat them dry, brush with olive oil, and broil for 3-4 minutes per side until golden.
While the eggplant’s doing its thing, grab a bowl and mix the ricotta, egg, Parmesan, basil, and garlic powder. This filling is the soul of your Vegetarian Ricotta & Eggplant Casserole, so taste and adjust the seasoning if ya need to.
Preheat your oven to 375°F (190°C). In a 9×13 baking dish, spread a thin layer of marinara, then add a layer of eggplant slices, followed by dollops of the ricotta mix. Keep layering like you’re building a lasagna—sauce, eggplant, ricotta—until you’ve used everything up.
Finish with a final smear of marinara, a generous sprinkle of mozzarella, and a dusting of breadcrumbs for that crispy top. Pop your Vegetarian Ricotta & Eggplant Casserole into the oven for 40-45 minutes until it’s bubbly and golden.
Let your Vegetarian Ricotta & Eggplant Casserole cool for at least 10 minutes before digging in, so the layers set and don’t turn into a sloppy mess.