Name: Baked Eggplant Slices Recipe With Ricotta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pieces medium eggplants (sliced into ½-inch thick rounds); to taste Salt (for drawing out moisture); 1 cup ricotta cheese; ½ cup mozzarella cheese (reserved for topping); ½ cup grated Parmesan cheese; 1 piece egg (beaten); to taste Salt and pepper (for flavor); 2 cups marinara sauce; 2 tablespoons olive oil (for cooking eggplant); to taste Fresh basil leaves (for garnish)

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How I Found This Comfort Dish

I remember the first time I made what I now call Baked Eggplant Slices Recipe With Ricotta Cheese on a rainy Sunday when the only groceries left were two sad eggplants and a tub of ricotta. It turned into one of those meals that smells like home: warm marinara, bubbling cheese, a hint of olive oil in the air. If you like ricotta used in unexpected ways, it’s a close cousin to my baked chicken ricotta meatballs recipe, and I’ve since made this dish when friends drop by unannounced or when I want something satisfying without slaving at the stove.

Cooking Walkthrough with Ingredients

Here’s what I usually pull together: 2 medium eggplants, sliced into ½-inch thick rounds, 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, 1 egg, beaten, 2 cups marinara sauce, 2 tablespoons olive oil, Salt and pepper to taste, Fresh basil leaves (for garnish). Those simple things become more than the sum of their parts when built with a little care.

Preheat your oven to 375°F (190°C). I say that out loud as soon as I start moving things around — it forces me to keep the momentum. Next, Slice the eggplants into ½-inch thick rounds and sprinkle them with salt. Let them sit for about 15 minutes to draw out excess moisture. This step is worth the wait; it keeps the final texture from turning mushy. After the 15 minutes, Rinse the eggplant slices under cold water and pat them dry with paper towels. Patting them really dry before they hit the skillet makes a huge difference in getting some color.

In a mixing bowl, combine ricotta cheese, ½ cup mozzarella, Parmesan, beaten egg, and a pinch of salt and pepper. Stir until well mixed. That mixture is creamy and slightly tangy, and the egg is the quiet glue that helps it set without becoming rubbery. In a skillet, heat olive oil over medium heat. Add the eggplant slices and cook for 3-4 minutes on each side until they are slightly golden. I like the way they sizzle as they hit the pan; it’s a small performance that promises good things.

Spread a layer of marinara sauce on the bottom of a baking dish. Layer half of the eggplant slices in the dish, followed by half of the ricotta mixture and some marinara sauce. Repeat the layering with the remaining eggplant, ricotta mixture, and finish with marinara sauce on top. Top with the remaining mozzarella cheese. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden. Let it cool for a few minutes, garnish with fresh basil, and enjoy!

A Few Little Secrets for Texture

If you ever ask me how to know when it is done right, I’ll point to the top: the cheese should be bubbly and golden with little browned spots where the mozzarella meets the air. The eggplant should be tender when you press it with a fork but still hold its shape. Three quick personal tips: first, don’t skip the salting step; it’s the trick my grandmother taught me for keeping eggplant from tasting bitter and watery. Second, make sure you pat the slices dry before frying so they don’t steam in the pan. Third, don’t overcrowd the skillet — give each slice room to color for those slightly caramelized edges.

When I want to make this on a tight schedule, I’ll salt the eggplant and walk the dog while they sweat, then rinse and continue. That little pause makes the prep feel effortless.

Ways to Make It Your Own

This dish is remarkably adaptable. If you prefer more herbs, fold chopped basil or parsley into the ricotta mixture before layering. For a meaty twist, a quick sauté of mushrooms and Italian sausage folded into the sauce is delicious. If you want a lighter take, swap half the ricotta for cottage cheese and use part-skim mozzarella. Two variations I often rotate through are adding a layer of spinach wilted down with garlic for extra greens, or making it more rustic with thinly sliced tomatoes tucked between the eggplant layers.

I also like to pair this with something bright and simple so the richness doesn’t overwhelm. A citrusy side like a grapefruit-and-greens salad brightens the plate; I sometimes pair it with my go-to baked salmon with grapefruit salad recipe for a dinner that feels festive without being fussy. If you need a hearty protein on the side, a grain bowl or a high-protein option works too — one of my favorites to suggest is this high-protein cheeseburger bowls recipe when friends want something more filling.

When It’s Make-Ahead and How to Store Leftovers

I sometimes build this casserole the night before, wrap it tightly, and pop it in the fridge so the flavors have time to mingle. If you plan to bake it the next day, leave it in the dish and let it come closer to room temperature before it goes into the oven so the baking time is accurate. Leftovers keep beautifully: store them in an airtight container for up to four days in the refrigerator. When I reheat, I sprinkle a tiny splash of water over the top and cover with foil to prevent the ricotta from drying out, warming it at 325°F until heated through. For longer storage, you can freeze individual portions; thaw overnight in the fridge before reheating.

The Moment That Makes It Worthwhile

For me the best part about Baked Eggplant Slices Recipe With Ricotta Cheese is that it’s modest yet dramatic: you can take a couple of humble eggplants and make something that looks and tastes like you spent hours on it. I’ve served this to guests who then asked for the recipe, and to my family on rainy nights when we needed comfort on the cheap. The aromas of tomato and baking cheese bring everyone to the table, and when you pull back the foil and see the cheese bubbling, it’s a small triumph every time.

Conclusion

If you want to compare other takes or gather inspiration, a nice variation can be found in this Vegetarian Ricotta & Eggplant Casserole from Not Enough Cinnamon, and another lovely version that emphasizes simple, classic flavors is available at Baked Eggplant with Ricotta and Marinara Sauce at Our Italian Table.