italian dinner ideas

Melt-in-your-mouth eggplants, creamy ricotta, parmesan and tomato sauce come together in this delicious meatless eggplant casserole that just screams summer. It's vegetarian and gluten-free!&nbsp;

Ricotta Eggplant Casserole

eggplants

olive oil spray

tomato passata (or marinara)

oregano leaves (chopped)

basil leaves (chopped)

ricotta cheese (400 g)

eggs

sea salt and pepper

Preheat oven to 430F ( 220C).

Remove eggplants' ends and slice them thinly lengthwise (about 5 millimetres or 0.2 inches thick).&nbsp;

Arrange eggplant slices on a baking sheet lined with parchment paper. You may need to use two baking sheets or bake eggplants in two batches depending on the size of your oven.

&nbsp;Spray with olive oil and season with salt and freshly cracked pepper. Bake for 25 minutes then remove from the oven and set aside. They will look a bit dry, it's normal (but they will actually be super tender).

In a bowl, combine tomato passata, 1 tablespoon of oregano and 2 teaspoons of basil.

In another bowl, mix together ricotta, 1 cup parmesan, eggs and the remaining oregano (1 tablespoon). Set aside.

In a 9×13' (23×33 cm)baking dish, arrange one layer of eggplant, one layer of tomato sauce and one layer of cheese mixture. Repeat with another layer of eggplant, tomato sauce and finish with cheese mixture. Sprinkle with remaining parmesan (1/2 cup).

&nbsp;Bake at 430F - 220C for 30 minutes or until cheese is golden brown. Please note that all ovens are different: keep an eye on the casserole and if it starts browning too much, reduce the oven temperature to 355F (180C).

Remove from the oven, cool slightly and then slice.

https://content.jwplatform.com/videos/w4cIJ1Yl.mp4

Melt-in-your-mouth eggplant, ricotta, parmesan and tomato sauce come together in this delicious meatless casserole that screams summer. Vegetarian and gluten free!

Eggplant Ricotta Casserole Blog

This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a go-to.

20 Italian Dinner Recipes: Eggplant Parmesan &amp; More!

eggplant (about 2 medium large)

flour*

panko (or purchased or homemade breadcrumbs)

oregano, divided

kosher salt, divided

fire roasted crushed tomatoes*

garlic cloves, grated

chopped,

olive oil

(8 ounces) shredded whole milk mozzarella cheese***

Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.

Cut off the ends of the eggplant and cut it into 1/2-inch slices (to make approximately 18 slices). Sprinkle with 3/4 teaspoon salt divided between the slices, and allow them to sit for 10 minutes while you prepare the breading ingredients. (Don&#8217;t wipe off any salt or extra moisture.)

Place the flour on a plate. Beat the eggs in a shallow bowl and set it aside. In another shallow bowl, combine the Parmesan cheese, breadcrumbs, 2 teaspoons oregano, and 1/2 teaspoon kosher salt and set it aside. 

Dip both sides of each eggplant slice into the flour, then the eggs, then the Parmesan cheese mixture. Place each slice onto the prepared baking sheets. (Note: This gets messy; you may need to wash or wipe your fingers off after every few slices.)

Place the trays in the oven and bake for 10 minutes, then flip and bake 10 to 15 minutes more, until tender and golden brown. 

Meanwhile, make the sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, chopped fresh basil, and olive oil. Mix well until all the olive oil is incorporated. 

Remove the eggplant from the oven. Spread 1 cup of the tomato sauce in the bottom of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then top with 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Add the second layer of eggplant (we like to add them right on top of the first layer to make 9 stacks). Top with another 1 cup tomato sauce and 1 cup shredded mozzarella on each stack. Top with the remaining 2 tablespoons grated Parmesan cheese.

Bake for 15 minutes until the cheese is melted and browned. Allow to cool for 5 minutes, then top with additional chopped basil and serve. Store leftovers refrigerated for up to 3 days (or frozen for 3 months); reheat in the oven until warm.

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Ricotta Eggplant Casserole

Top 3 italian dinner ideas recipes from across the web

The most viewed italian dinner ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ricotta Eggplant Casserole

20 Italian Dinner Recipes: Eggplant...

Ricotta Eggplant Casserole

The most viewed italian dinner ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine