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Baked Eggplant Parmesan with Herbed Ricotta

Baked Eggplant Parmesan with Herbed Ricotta

Dinner
Prep Time
30min
Cook Time
45min
Servings
4
Calories
420
Chef's Note

For a quicker weeknight version, you can skip salting the eggplant and instead roast it at a higher temperature (425°F) for less time. The dish can also be assembled up to 24 hours in advance and refrigerated before baking, making it perfect for busy weeknights. Just add an extra 10 minutes to the baking time if cooking from cold.

Tags
vegetarian
italian
eggplant
baked
cheese
ricotta
dinner
comfort food
weeknight
make-ahead
Ingredients

  • 2 whole medium eggplants

  • 1 tablespoon kosher salt

  • 3 tablespoons olive oil

  • 15 ounces ricotta cheese

  • 1/4 cup fresh basil leaves

  • 2 tablespoons fresh oregano leaves

  • 1 tablespoon fresh thyme leaves

  • 2 cloves garlic

  • 1 teaspoon lemon zest

  • 1 large egg

  • 2 cups marinara sauce

  • 1 1/2 cups mozzarella cheese, shredded

  • 1/2 cup parmesan cheese, grated

  • 1/2 cup panko breadcrumbs

  • 1/4 teaspoon red pepper flakes

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.

  • 2

    Slice the 2 eggplants into 1/4-inch rounds. Place them on the baking sheets and sprinkle with 1 tablespoon of kosher salt. Let sit for 15 minutes to draw out moisture.

  • 3

    Pat the eggplant slices dry with paper towels. Brush both sides with 2 tablespoons of olive oil and arrange in a single layer on the baking sheets.

  • 4

    Bake the eggplant for 20 minutes, flipping halfway through, until golden and tender.

  • 5

    While the eggplant bakes, prepare the herbed ricotta. In a medium bowl, combine 15 ounces of ricotta cheese, 3 tablespoons chopped fresh basil, 2 tablespoons chopped oregano, 1 tablespoon thyme leaves, 2 minced garlic cloves, 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon black pepper. Mix well.

  • 6

    In a small bowl, beat 1 egg and then fold it into the ricotta mixture until fully incorporated.

  • 7

    Reduce oven temperature to 375°F (190°C). In a 9x13 inch baking dish, spread 1/2 cup of marinara sauce on the bottom.

  • 8

    Arrange half of the baked eggplant slices in a single layer over the sauce. Spread half of the herbed ricotta mixture over the eggplant, then sprinkle with 1/2 cup of mozzarella.

  • 9

    Add another 3/4 cup of marinara sauce, then repeat the layers with remaining eggplant, ricotta mixture, and another 1/2 cup of mozzarella.

  • 10

    Pour the remaining 3/4 cup of marinara sauce on top. Sprinkle with the remaining 1/2 cup of mozzarella and 1/2 cup of grated parmesan cheese.

  • 11

    In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tablespoon olive oil. Sprinkle this mixture over the top of the casserole.

  • 12

    Bake uncovered for 25 minutes until the cheese is bubbly and the top is golden brown.

  • 13

    Let rest for 10 minutes before serving. Garnish with remaining fresh basil leaves.

Nutrition Information (per serving)
420
Calories
24g
Protein
28g
Carbs
25g
Fat
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