Easy Ricotta Eggplant Mozzarella Marinara Bake

Satisfy your cravings for hearty, Italian-inspired comfort food with this Easy Ricotta Eggplant Mozzarella Marinara Bake! Perfect for meatless meals, this dish layers tender, oven-baked eggplant with a creamy ricotta-Parmesan mixture, rich marinara sauce, and gooey mozzarella cheese—all baked to bubbly, golden perfection. With simple prep steps like salting the eggplant to reduce bitterness and using store-bought marinara for convenience, this recipe comes together in just one hour, making it an ideal choice for weeknight dinners or casual entertaining. Garnish with fresh basil for a fragrant finishing touch, and serve it with warm crusty bread or a crisp green salad for a complete meal. This eggplant casserole is a flavor-packed vegetarian delight your family will love!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium Eggplant
• 1 teaspoon Salt
• 3 tablespoons Olive oil
• 1 cup Ricotta cheese
• 0.5 cup Grated Parmesan cheese
• 1 large Egg
• 0.5 teaspoon Garlic powder
• 1 teaspoon Italian seasoning
• 2 cups Marinara sauce
• 2 cups Shredded mozzarella cheese
• 2 tablespoons Chopped fresh basil (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds. Lay them out on a baking sheet, sprinkle with salt on both sides, and let them sit for 15 minutes to draw out excess moisture.

Step 3

Pat dry the eggplant slices with a paper towel. Brush both sides lightly with olive oil and place them in a single layer on a baking sheet. Bake in the oven for 15 minutes until slightly softened.

Step 4

In a bowl, mix the ricotta cheese, grated Parmesan, egg, garlic powder, and Italian seasoning until smooth. Set aside.

Step 5

Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Step 6

Add a layer of the baked eggplant slices over the sauce. Spread half of the ricotta mixture over the eggplant, followed by 1/2 cup of marinara sauce and 1/2 cup of shredded mozzarella.

Step 7

Repeat the layers: eggplant, the remaining ricotta mixture, 1/2 cup marinara sauce, and another 1/2 cup of mozzarella.

Step 8

Finish with a final layer of eggplant, the remaining marinara sauce, and top generously with the remaining shredded mozzarella.

Step 9

Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 10

Let the dish cool for 5 minutes. Garnish with freshly chopped basil, if desired, and serve warm.

Nutrition Facts

Serving size	(2019.5g)

Amount per serving	% Daily Value*
Calories	2128.7

Total Fat 145.4g	0%
Saturated Fat 62.6g	0%
Polyunsaturated Fat 6.7g
Cholesterol 570.9mg	0%
Sodium 6691.4mg	0%
Total Carbohydrate 98.2g	0%
Dietary Fiber 33.7g	0%
Total Sugars 45.0g
Protein 120.8g	0%

Vitamin D 53.8IU	0%
Calcium 3243.8mg	0%
Iron 5.6mg	0%
Potassium 2595.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 22.1%

Carbs: 18.0%