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Stunning plated serving of Baked Eggplant & Ricotta Casserole, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Baked Eggplant & Ricotta Casserole

Layers of tender, golden eggplant mingle with a vibrant marinara, fresh mozzarella, and a light, nutmeg-kissed ricotta crown in this deeply comforting casserole. Each slice reveals a harmonious blend of textures and tastes, promising an easy intimacy around the table.
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Prep Time 15 minutes
Cook Time 45 minutes
Wait Time (Resting) 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Dinner Party
Ingredients Method

Ingredients
  

The Eggplant Foundation
  • 2 1-pound eggplants, sliced into ¼-inch rounds (about 27 slices)
  • 1 teaspoon kosher salt
  • 2 cups Italian-style breadcrumbs
  • ½ teaspoon coarse ground pepper
  • Canola oil
The Casserole Layers
  • 2 ½ cups marinara sauce
  • 12 ounces fresh mozzarella cheese, thinly sliced
The Ricotta Crown
  • ½ cup whole milk ricotta cheese
  • ¼ cup half-and-half
  • 1 large egg
  • 2 ounces Parmesan cheese, grated, about ½ cup
  • ½ teaspoon ground nutmeg

Method
 

Salt & Drain the Eggplant
  1. Season the eggplant slices with salt. Place into a colander in the sink for 1 hour. This will take the bitterness from the eggplant.
  2. Rinse the slices and pat dry.
Bread & Fry the Eggplant
  1. Heat 2 tablespoons canola oil in large nonstick skillet over medium high heat. Dredge the eggplant in the breadcrumbs, pushing the crumbs into each slice. Add as many eggplant slices as can easily fit into your skillet. Brown on one side until golden, turn and brown on the other side.
  2. As the eggplant cooks, it will immediately absorb most of the oil. As it continues cooking, it will start to exude that oil back into the pan. Watch carefully as you cook.
  3. Remove the eggplant to a baking sheet, lined with paper towels. Season with salt and pepper. Continue cooking in batches until all of the eggplant slices are browned. Add more oil for each new batch.
The Custard Build
  1. Preheat the oven to 350°. Whisk together the ricotta cheese, half and half, egg, Parmesan cheese and nutmeg.
Layer the Casserole
  1. Coat a broiler-safe 11 x 7 x 2-inch baking dish with vegetable oil spray.
  2. Spoon ½ cup of the marinara into the bottom of the dish.
  3. Place a layer of eggplant slices into the bottom of the baking dish.
  4. Top with 1 cup marinara sauce. Place ½ of the mozzarella cheese over the sauce.
  5. Top with another layer of eggplant. Repeat with 1 cup marinara and the remaining mozzarella cheese.
  6. Top with the last layer of eggplant. Pour the remaining marinara sauce over top.
  7. Spoon the ricotta cheese topping over all.
Bake & Broil
  1. Bake until the casserole is bubbling and the top is golden, about 30 minutes.
  2. Increase the oven temperature to the broil setting. Place the casserole under the broiler for a few minutes to brown the topping.
  3. Let the casserole rest for 15 minutes before cutting into squares.