Baked Eggplant with Ricotta and Marinara Recipe
Description
The "Baked Eggplant with Ricotta and Marinara Recipe" is a flavorful and satisfying dish that brings the taste of Italy right into your kitchen. This recipe combines tender slices of baked eggplant with creamy ricotta cheese, all topped with a rich marinara sauce and baked to perfection. It’s a wonderful vegetarian option that’s both hearty and nutritious. Whether you're preparing a family dinner, hosting a gathering, or simply craving some comfort food, this "Baked Eggplant with Ricotta and Marinara Recipe" will leave everyone at the table satisfied. The layers of flavor, texture, and warmth make it a go-to recipe for those who appreciate both health and taste in their meals.
Ingredients for Baked Eggplant with Ricotta and Marinara Recipe
Instructions for Baked Eggplant with Ricotta and Marinara Recipe
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Preheat your oven to 375°F (190°C). Preheating the oven ensures that your "Baked Eggplant with Ricotta and Marinara Recipe" cooks evenly and achieves the perfect texture.
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Prepare the eggplant slices by sprinkling them with salt and letting them sit for 10 minutes. This process helps to draw out excess moisture, preventing the eggplant from becoming soggy during baking.
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Pat the eggplant slices dry with a paper towel and brush each side with olive oil. Season with salt, pepper, oregano, and basil to infuse the eggplant with delicious Italian flavors.
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Place the eggplant slices on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway through, until they are golden brown and tender. This step ensures the eggplant is perfectly cooked before layering.
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While the eggplant is baking, prepare the ricotta mixture by combining the ricotta cheese, beaten egg, and half of the grated Parmesan cheese in a bowl. Mix until smooth and creamy, creating a rich filling for the layers.
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Assemble the dish by spreading a thin layer of marinara sauce on the bottom of a baking dish. This base layer adds moisture and flavor to the baked eggplant.
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Add a layer of baked eggplant slices on top of the marinara sauce, followed by a generous dollop of the ricotta mixture. Spread the ricotta evenly across the eggplant for a creamy texture in every bite.
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Repeat the layering process with more eggplant, ricotta, and marinara sauce until all ingredients are used, finishing with a layer of marinara sauce on top. This layering technique builds the dish’s structure and ensures every layer is flavorful.
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Sprinkle the shredded mozzarella cheese and remaining Parmesan cheese over the top layer. The cheese will melt and create a golden, bubbly crust that’s both flavorful and visually appealing.
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Bake the dish in the preheated oven for 20 minutes, or until the cheese is melted and golden brown. The dish should be heated through, with the ricotta mixture set and the flavors melded together.
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Remove from the oven and let the dish rest for 10 minutes before serving. Resting allows the flavors to settle and makes the dish easier to slice and serve.
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Garnish with fresh basil before serving to add a touch of color and a burst of fresh flavor.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 8g40%
- Cholesterol 55mg19%
- Sodium 780mg33%
- Potassium 700mg20%
- Total Carbohydrate 28g10%
- Dietary Fiber 8g32%
- Sugars 10g
- Protein 18g36%
- Vitamin A 1500 IU
- Vitamin C 15 mg
- Calcium 200 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Baked Eggplant with Ricotta and Marinara Recipe Variation Options:
- Spinach and Ricotta: Add a layer of sautéed spinach to the ricotta mixture for an extra dose of greens and a rich, earthy flavor. This variation not only adds nutrition but also enhances the overall texture of the dish.
- Mushroom Marinara: Incorporate sliced mushrooms into the marinara sauce for added umami and heartiness. The mushrooms add a meaty texture, making this variation particularly satisfying for mushroom lovers.
- Gluten-Free Option: Use gluten-free breadcrumbs mixed with Parmesan cheese to create a crispy topping. This variation makes the dish accessible to those with gluten sensitivities while still maintaining the traditional crispy texture.
- Vegan Variation: Substitute the ricotta with a vegan ricotta alternative, and use vegan mozzarella and Parmesan. Opt for a dairy-free marinara sauce to make this dish entirely plant-based while still keeping it rich and satisfying.
Baked Eggplant with Ricotta and Marinara Recipe Cooking Tips:
- Salting the Eggplant: Don’t skip the step of salting the eggplant. It removes excess moisture and bitterness, resulting in a better texture and flavor after baking.
- Using Homemade Marinara: If time allows, consider making your marinara sauce from scratch. Homemade marinara often has a richer flavor, as you can control the ingredients and seasoning.
- Cheese Layering: For an extra creamy texture, mix a bit of heavy cream into the ricotta mixture. This adds a luxurious mouthfeel to the dish.
- Avoid Overbaking: Keep an eye on the dish in the oven to avoid overbaking. Overbaking can dry out the eggplant and ricotta, so bake until just golden and bubbly.
Baked Eggplant with Ricotta and Marinara Recipe Serving Suggestions:
- With a Fresh Green Salad: Serve the "Baked Eggplant with Ricotta and Marinara Recipe" alongside a crisp green salad with a light vinaigrette. The acidity of the vinaigrette complements the richness of the dish.
- With Garlic Bread: Pair this dish with garlic bread for a complete Italian-inspired meal. The garlic bread is perfect for soaking up any extra marinara sauce.
- Wine Pairing: Enjoy this dish with a glass of Chianti or Sangiovese. These red wines have the right balance of acidity and tannins to complement the savory and cheesy flavors.
- For a Casual Dinner: Serve this dish in small, individual baking dishes for a personalized touch, perfect for dinner parties or family gatherings.
Reader Engagement:
We’re excited to hear how your "Baked Eggplant with Ricotta and Marinara Recipe" turned out! Did you try any of the variations, or perhaps you have your own unique twist? Share your experiences, tips, and photos in the comments below. Your feedback and creativity inspire us and others in our culinary journey!
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Frequently Asked Questions
Yes, you can assemble the "Baked Eggplant with Ricotta and Marinara Recipe" ahead of time, cover it, and store it in the refrigerator for up to 24 hours before baking. This makes it a convenient option for meal planning or entertaining.
Store any leftover "Baked Eggplant with Ricotta and Marinara Recipe" in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave until warmed through.
Yes, you can freeze this dish after baking. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
If you’re not a fan of ricotta, you can substitute it with cottage cheese or even a béchamel sauce for a different flavor profile. Both options provide a creamy texture but with slightly different tastes.
Absolutely! Ground beef, Italian sausage, or shredded chicken can be added to the marinara sauce for a heartier dish. This adds extra protein and makes the dish even more filling.
Globe eggplants are ideal for this recipe due to their size and texture, but you can also use Japanese or Italian eggplants for a slightly different flavor and tenderness.
To add a kick of spice, mix in some red pepper flakes or a dash of hot sauce into the marinara sauce. This variation gives the dish a spicy undertone that contrasts nicely with the creamy ricotta.
Reheat leftovers in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. This method preserves the texture better than microwaving, ensuring the dish remains just as delicious as when freshly baked.
Yes, this recipe is naturally gluten-free if you use gluten-free marinara sauce. If you’re adding breadcrumbs, make sure they’re gluten-free as well.
This dish pairs wonderfully with a variety of sides, such as a simple Caesar salad, roasted vegetables, or even a light pasta dish. These sides balance the richness of the baked eggplant and provide a well-rounded meal.
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Simple Baked Eggplant with Ricotta and Marinara Recipe - RECIPE HUB
Indulge in our "Baked Eggplant with Ricotta and Marinara Recipe" for a healthy, Italian-inspired dish. Layers of tender eggplant, creamy ricotta, and rich marinara sauce make this recipe a family favorite.
Type: Breakfast
Cuisine: Italian
Keywords: Baked Eggplant with Ricotta and Marinara Recipe, Italian-inspired dish, vegetarian recipe, healthy dinner, comfort food, easy Italian recipe
Recipe Yield: 4 servings
Calories: 320
Total Time: PT1H10M
Recipe Ingredients:
- eggplants, sliced into ½-inch rounds
- ricotta cheese
- marinara sauce
- shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- egg,
Recipe Instructions:
:
- Preheat your oven to 375°F (190°C). Preheating the oven ensures that your "Baked Eggplant with Ricotta and Marinara Recipe" cooks evenly and achieves the perfect texture.
- Prepare the eggplant slices by sprinkling them with salt and letting them sit for 10 minutes. This process helps to draw out excess moisture, preventing the eggplant from becoming soggy during baking.
- Pat the eggplant slices dry with a paper towel and brush each side with olive oil. Season with salt, pepper, oregano, and basil to infuse the eggplant with delicious Italian flavors.
- Place the eggplant slices on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway through, until they are golden brown and tender. This step ensures the eggplant is perfectly cooked before layering.
- While the eggplant is baking, prepare the ricotta mixture by combining the ricotta cheese, beaten egg, and half of the grated Parmesan cheese in a bowl. Mix until smooth and creamy, creating a rich filling for the layers.
- Assemble the dish by spreading a thin layer of marinara sauce on the bottom of a baking dish. This base layer adds moisture and flavor to the baked eggplant.
4.59
Simple Baked Eggplant with Ricotta and Marinara Recipe - RECIPE HUB
Indulge in our "Baked Eggplant with Ricotta and Marinara Recipe" for a healthy, Italian-inspired dish. Layers of tender eggplant, creamy ricotta, and rich marinara sauce make this recipe a family favorite.
Type: Breakfast
Cuisine: Italian
Keywords: Baked Eggplant with Ricotta and Marinara Recipe, Italian-inspired dish, vegetarian recipe, healthy dinner, comfort food, easy Italian recipe
Recipe Yield: 4 servings
Calories: 320
Total Time: PT1H10M
Recipe Ingredients:
- eggplants, sliced into ½-inch rounds
- ricotta cheese
- marinara sauce
- shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- egg,
Recipe Instructions:
:
- Preheat your oven to 375°F (190°C). Preheating the oven ensures that your "Baked Eggplant with Ricotta and Marinara Recipe" cooks evenly and achieves the perfect texture.
- Prepare the eggplant slices by sprinkling them with salt and letting them sit for 10 minutes. This process helps to draw out excess moisture, preventing the eggplant from becoming soggy during baking.
- Pat the eggplant slices dry with a paper towel and brush each side with olive oil. Season with salt, pepper, oregano, and basil to infuse the eggplant with delicious Italian flavors.
- Place the eggplant slices on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway through, until they are golden brown and tender. This step ensures the eggplant is perfectly cooked before layering.
- While the eggplant is baking, prepare the ricotta mixture by combining the ricotta cheese, beaten egg, and half of the grated Parmesan cheese in a bowl. Mix until smooth and creamy, creating a rich filling for the layers.
- Assemble the dish by spreading a thin layer of marinara sauce on the bottom of a baking dish. This base layer adds moisture and flavor to the baked eggplant.
4.59