Eggplant Ricotta Bake

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Prep time: 15 Minutes

Total time: 1 Hour

Yield: Serves 4

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Ingredients

  • 2 large eggplanats (1 to 1 ¼ pounds each) sliced lengthwise ¾ inch thick
  • 3 tablespoons olive oil plus more for baking dish
  • Coarse salt and freshly ground pepper
  • 1 container (15 ounces) part-skim ricotta cheese
  • (1 2/3 cups)
  • 3 large eggs
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
  • 1 jar (16 ounces) store-bought marinara sauce (2 cups)

Directions

  1. Preheat oven to 450°. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
  2. Meanwhile, in a medium bowl, whisk together ricotta, eggs, ½ cup Parmesan, oregano, 1 ½ teaspoons salt, and ¼ teaspoons pepper. Brush an 8-inch square baking dish with oil. Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta mixture. Repeat layers, ending with ricotta; sprinkle with remaining ½ cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.
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