Eggplant Ricotta Casserole

Perfect as a side dish or a meatless main dish, this Eggplant Ricotta Casserole is loaded with cheese and absolutely delicious! - Find the recipe on #glutenfree #cleaneating

Melt-in-your-mouth eggplant, ricotta, parmesan and tomato sauce come together in this delicious casserole that screams summer. Never mind if it’s not actually summer in your part of the world {pointing the finger at myself}. In that case, the oven will warm up your freezing apartment and you will love this casserole even more. Seems like everybody can be happy with this one.

Perfect as a side dish or a meatless main dish, this Eggplant Ricotta Casserole is loaded with cheese and absolutely delicious! - Find the recipe on #glutenfree #cleaneating

Plus there’s a ton of cheese. See the pictures? Nom nom nom. Ricotta and parmesan go perfectly well together. It’s comfort food at its best.

This recipe was inspired once again by this great French magazine called Saveurs (I swear I always want to try half of their recipes!) but I simplified and lightened it up a bit. I followed the recipe to a T  first, then made it a couple other times to reduce the quantity of ricotta, use bottled tomato sauce (they used fresh tomatoes) and a few other adaptations. Now I think we have the best of both world: taste and simplicity. Enjoy!

Perfect as a side dish or a meatless main dish, this Eggplant Ricotta Casserole is loaded with cheese and absolutely delicious! - Find the recipe on #glutenfree #cleaneating

Ricotta Eggplant Casserole


Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: Serves 6

Serving Size: 1/6th

Ricotta Eggplant Casserole

Cal: 355 - Protein: 19g - Fat: 18g - Carbs: 31g - Fiber: 10.6g - Sugar: 16.3g
Old Points: 8 pts - Points+: 9 pts


  • 3 eggplants
  • olive oil spray
  • 3 cups tomato passata (or marinara)
  • 2 tbsp fresh oregano leaves, chopped
  • 2 tsp fresh basil leaves, chopped
  • 14 oz - 400 g fresh ricotta cheese
  • 1 cup + 1/2 cup (about 5.5 oz - 155 grams total) parmesan cheese, grated
  • 3 eggs
  • Sea salt and freshly cracked pepper


  1. Preheat oven to 430F - 220C.
  2. Remove eggplants' ends and slice them thinly lengthwise (about 5 millimetres or 0.2 inches thick). Arrange eggplant slices on a baking sheet lined with parchment paper. You may need to use two baking sheets or bake eggplants in two batches depending on the size of your oven. Spray with olive oil and season with salt and freshly cracked pepper. Bake for 25 minutes then remove from the oven and set aside. They will look a bit dry, it's normal (but they will actually be super tender).
  3. In a bowl, combine tomato passata, 1 tablespoon of oregano and 2 teaspoons of basil.
  4. In another bowl, mix together ricotta, 1 cup parmesan, eggs and the remaining oregano (1 tablespoon). Set aside.
  5. In a baking dish, arrange one layer of eggplant, one layer of tomato sauce and one layer of cheese mixture. Repeat with another layer of eggplant, tomato sauce and finish with cheese mixture. Sprinkle with remaining parmesan (1/2 cup). Bake at 430F - 220C for 30 minutes or until cheese is golden brown. Please note that all ovens are different: keep an eye on the casserole and if it starts browning too much, reduce the oven to 355F - 180C.
  6. Remove from the oven, cool slightly and then slice.


Please note that the recipe makes actually more that what's pictured (about a third more). I just wanted to use this cute dish because my bigger ones are ugly 😉
Adapted from French magazine Saveurs

Perfect as a side dish or a meatless main dish, this Eggplant Ricotta Casserole is loaded with cheese and absolutely delicious! - Find the recipe on

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All Seasons Recipes Casserole Gluten free Low carb Paleo/Primal Primal Recipes Refined Sugar Free Spring Recipes Summer Recipes Vegetarian
  1. This looks so tasty!
    I love everything with ricotta in it.
    If I see milk reduced in the supermarket I always pick up a couple of bottles so I can make ricotta. It just makes everything taste better.
    Can’t wait to try this recipe.
    p.s I would have done the same with the dish. I have a large baking dish that is bright red and never looks good on photos.

    1. Thank you Claire! Do you make your own ricotta? Sounds complicated and awesome at the same time! I’m glad I’m not the only one doing weird things just for the pictures haha

  2. I love ricotta and eggplant, but I’m not altogether certain about making this recipe because my husband absolutely adores your beef & eggplant casserole. The seasoning is quite different with all the oregano. I would definitely use plain tomato sauce rather than marinara if I do make it, to make sure there’s a difference. Actually, it has just occurred to me that this is lasagna using eggplant in place of noodles. I make a pretty good lasagna, too. Hmm… maybe this would be good with a béchamel or Alfredo sauce? Except then there would be no color. I’ll have to think about this one.

    1. You’re right, I didn’t think of it either but it’s lasagna without the noodles! I’m sure it would be delicious with a béchamel or Alfredo sauce. I’m always happy to hear how much you love the beef and eggplant casserole 🙂

  3. When everything is put together at the end what temperature did you bake it? I’m assuming around 350 degrees?

  4. I’m having this for lunch as I type this. I made two changes: I used a four cheese pasta sauce, and instead of just oregano I used an all purpose seasoning blend commonly used in my country. The result was quite tasty but very salty, which I attribute wholly to the pasta sauce as I only added salt as instructed in the recipe, to roast the eggplant. I was a little concerned when the eggplant slices came out of the oven, as they’d wilted down so much, I wasn’t sure if it would have been enough to make a meal per person (as I wanted a meatless meal so I would have just added salad). The serving was surprisingly filling, and I will definitely be making this again…using plain or low sodium pasta sauce next time!

  5. This was a huge fail for me. It doesn’t say how “thin” the thinly sliced eggplant needs to be – most of it burned. I needed 3 cookie sheets and only used 2 eggplants. So I made the recipe with part of the eggplants, added some al dente gluten free pasta and made the recipe with pasta and eggplant. I really think the temp was way too high and there maybe should be a little more guidance on how thick the eggplant should be. Your picture looks so delicious!

    1. I’m very sorry to hear that Gretchen! The slices should be cut about 5 millimetres (about 0.2 inches) thick. As for the oven, that’s really the temperature I used when I tested the recipe. Unfortunately there can be a big difference between different ovens. I really hope you’ll try this recipe again, with success 🙂 Thanks for dropping by and leaving me a note!

  6. Planning to make this tonight. But just wondering. Why do you bake eggplant first alone rather than just assembling with raw eggplant and baking? Looks soooo good!

    1. I’m excited to hear how you like it! The eggplant is pre-cooked because 30 minutes would not be enough to make them super tender and more than 30 minutes would be too much for cheese mixture 🙂 Enjoy!

  7. Hello! I’m trying this tonight, baking in the final step in fact, so keep your fingers crossed! The problem I ran into was the eggplant cooked super fast on one tray for some reason, but I had an extra eggplant just in case. Oh yeah, plus the Italian cheese blend that I remembered having somehow wasn’t there when I went to grab it from the fridge. Had to sub in a student cheese mix, hence the fingers crossed! I’m hoping the ricotta makes it blend ok lol

  8. Is this something that’s easy to make ahead and then bake the next day? I have no idea how well eggplant keeps.

    1. Hi Erin! Yes you can definitely prepare everything the day before, cover it with plastic wrap and bake it the next day 🙂

    1. I think you could, but the filling might not hold together very well and it could be a bit messy. It would still be delicious though 🙂

  9. looks amazing, my husband doesnt like eggplant, or so he says, I have made eggplant parm before and it turns out well, but it steps involved salting the sliced eggplant and letting salt soak in on paper towels its a bit time staking, have you any thoughts on comparing the two dishes?

  10. I’d like to make this tonight. But, has anyone tried it with cottage cheese? I have a big tub of cc I would like to use. Maybe drain it first? Thoughts please

  11. looks amazing..however I am confused about the amount of ricotta…on the first listing of ingredients you state 28.5 ounces and on your page you state 14 ounces…????

  12. Just made this! It is wonderful! Definitely need 3 eggplants for this (I only had two). I made my own tomato sauce (that time of season here). Thank you for the recipe!!

  13. Just double checking, do l need to peel the eggplant? Also what is meant by “fresh ricotta”? Is it simply the tub they sell at the grocery store? Does it matter if l use whole milk ricotta or part skim? Also do l need to drain the ricotta through a cheesecloth overnight? I know some recipes call for that.

    1. Hi Gretchen! So, no need to peel the eggplant. The tub at the grocery store is fine, you can use whole or part skim and you don’t need to drain it overnight 🙂

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