Eggplant Ricotta Bake

Our cheesy eggplant ricotta bake will satisfy cravings for a classic eggplant Parmesan but is so much easier to bake. There's no messy breading or frying needed. Instead, you'll roast slices of eggplant until golden brown, then layer them with store-bought marinara sauce and a mixture of ricotta, Parmesan cheese, and beaten eggs. After 25 minutes in the oven, the result is a decadent, meatless meal that is sure to please vegetarians and meat-eaters alike. (And since there are no breadcrumbs involved, it's also gluten-free!) This recipe is easy enough for a weeknight yet feels special enough for company, especially when paired with a Caesar salad and garlic bread.

Key Ingredients for Eggplant Ricotta Bake

You'll only need six basic ingredients to whip up this satisfying meal, including:

Eggplant: Use two large eggplants for this recipe (a total of 2 to 2 1/2 pounds). When shopping for eggplant, look for shiny, unblemished ones that feel firm and heavy for their size. And while it's not crucial to peel them first, the skin on larger, older eggplants can become tough, so you may want to peel yours if the skin feels especially thick.

Ricotta: Creamy ricotta cheese helps this simple recipe feel decadent and rich tasting. We call for part-skim ricotta here, but you can certainly use a whole-milk version if you'd prefer.

Eggs: Just like with many lasagna recipes, we add a few eggs to the ricotta mixture which cause the cheese layer to bake up light and fluffy in the oven.

Parmesan cheese: Grated Parmesan cheese adds nutty, salty flavor to the ricotta mixture. You'll save half of for sprinkling on top, which creates a beautiful golden brown crust. For the best flavor and texture, we recommend buying a wedge of Parmesan and grating it yourself, but you can certainly use pre-grated cheese to cut down on prep time.

Oregano: A couple tablespoons of fresh oregano brighten up this bake while adding plenty of herby goodness. In place of fresh, you can swap in two teaspoons of dried oregano or an equal amount of Italian seasoning.

Marinara sauce: Using a good-quality marinara sauce will boost the flavor of this simple dish. If you'd prefer to make your own, we've got an easy recipe that would be delicious here. (You'll only need two cups of sauce for this bake, which will leave you with plenty of homemade sauce for other uses.)

Equipment for Eggplant Ricotta Bake

Baking sheets: You'll need two baking sheets to roast the eggplant slices prior to assembling your layers.

Pastry brush: A pastry brush is helpful for coating the eggplant slices with oil as well as for oiling the baking dish to keep the eggplant from sticking. If you don't have one, you can use a coffee filter instead: Scrunch it up in your hand first with the edges facing out and dip it in the oil before brushing onto the slices. While you can also drizzle the slices with oil directly on the baking sheet, we don't recommend this because eggplant soaks up liquid immediately, making it difficult to get as even of a coating.

Medium bowl: Use a medium mixing bowl to combine the ricotta, eggs, Parmesan, and oregano. A glass or metal bowl will work equally well here.

Whisk: Whisking the ricotta mixture ensures that all the components are equally incorporated. If you don't have a whisk, use a large fork to combine the mixture.

Baking dish: You'll need an eight-inch square baking dish for this recipe. Use a glass or ceramic dish. We don't recommend using a metal dish as the acid in tomato sauce can react with the aluminum, creating a tinny taste.