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The best cheesy vegetarian eggplant bake for a crowd! Lighter than lasagna, with layers of roasted eggplant, ricotta, and bright marinara.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 1
Course: Dinner, lunch, Main Course
Cuisine: Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 large eggplants (about 2 to 2.5 pounds total), sliced lengthwise 1/4-inch thick
  • 2 tablespoons olive oil, plus more for brushing
  • Salt and black pepper, to season
  • 15 ounces ricotta cheese (whole milk for creaminess)
  • 1 large egg
  • 1/2 cup grated Parmesan (or Pecorino Romano)
  • 1 cup shredded mozzarella (low-moisture)
  • 2 cloves garlic, finely grated or minced
  • 1 to 2 tablespoons chopped fresh basil (or 1 teaspoon dried Italian seasoning)
  • Pinch of red pepper flakes (optional)
  • Salt and pepper, to taste
  • 3 to 3 1/2 cups marinara sauce (store-bought or homemade)
  • 1 1/2 cups shredded mozzarella (for layering and topping)
  • 1/4 cup grated Parmesan (for topping)
  • Fresh basil or parsley, for garnish
  • 2 cups fresh spinach, wilted and squeezed dry (optional)
  • 1 cup sautéed mushrooms, chopped (optional)
  • 1 small zucchini, thinly sliced and roasted with the eggplant (optional)

Method
 

Instructions
  1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. Trim the ends of the eggplants and slice them lengthwise into 1/4-inch-thick planks of even thickness.
  3. Arrange the slices on the prepared pans, brush both sides with olive oil, and season with salt and pepper.
  4. Roast for 18 to 22 minutes, flipping once, until tender and golden; then reduce the oven temperature to 375°F (190°C).
  5. Combine the ricotta, egg, Parmesan, mozzarella, garlic, basil, and red pepper flakes in a bowl, season with salt and pepper, and mix until smooth.
  6. Lightly grease a 9x13-inch baking dish and spread a thin layer of marinara sauce across the bottom.
  7. Layer the roasted eggplant on the bottom of the dish, spread half of the ricotta mixture over it, sprinkle with mozzarella, and top with a light coating of marinara.
  8. Repeat the layers using the remaining eggplant, ricotta mixture, mozzarella, and sauce.
  9. Add a final layer of eggplant, cover with a generous amount of marinara, and top with the remaining mozzarella and Parmesan.
  10. Cover the dish loosely with foil and bake at 375°F for 20 minutes, then uncover and bake for 12 to 15 minutes until bubbly and golden.
  11. Let the dish rest for 10 to 15 minutes before slicing, garnish with fresh basil or parsley, and serve.

Notes

Avoid over-saucing to prevent watery slices, and roast eggplant until tender before assembling. If adding spinach or mushrooms, cook off excess moisture first. Make ahead by assembling up to a day in advance; bake from cold, adding 5 to 10 minutes to covered bake time. Leftovers keep up to 4 days refrigerated or up to 3 months frozen.