Easy Ricotta Eggplant Mozzarella Marinara Bake Recipes

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EGGPLANT RICOTTA BAKE



Eggplant Ricotta Bake image

This eggplant ricotta bake satisfies a craving for simple comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h10m

Number Of Ingredients 8

2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
3 tablespoons olive oil, plus more for baking dish
Coarse salt and 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)

Steps:

  • Preheat oven to 450 degrees. 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.
  • Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon 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. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

EGGPLANT SPINACH RICOTTA BAKE



Eggplant Spinach Ricotta Bake image

Delicious! Hope you try it!

Provided by Cassie *

Categories     Other Main Dishes

Time 55m

Number Of Ingredients 10

2 large eggplant
18 - 24 oz of your favorite marinara sauce (i love classico tomato & basil)
1 - 15 oz container ricotta cheese
1 c grated parmesan cheese
1/2 c chopped parsley - or dried
1 tsp garlic powder
2 tsp oregano, dried
3 eggs
2 c fresh spinach leaves
2 c fresh shredded mozzarella

Steps:

  • 1. Preheat oven to 450 degrees. Cut eggplant into rounds about 3/4 inch thick. Coat front and back with olive oil. Put eggplant on two baking sheets. Add salt & pepper. Bake in the oven for 20-25 minutes-flipping them half way. Eggplant should be nice and golden brown. While eggplant bakes, mix the ricotta, eggs, spices and 1 cup of Parmesan together in a small bowl. Add some salt & pepper.
  • 2. In an oven safe casserole dish, layer the bottom with a bit of the marinara sauce. Add 1 layer of your eggplant on top, a handful of spinach. Then add more sauce, and a layer of ricotta.
  • 3. Repeat until you run out of eggplant. Top layer should be remaining spinach, sauce and Mozzarella cheese. In that order. Reduce oven temp to 375. Place the dish in the oven and bake for 20 - 30 minutes, or until desired brownness. The cheese should be melted and the marinara should be bubbly. Let sit for at least 10 minutes before serving. I served with a salad and crusty bread.

CHEESY BAKED EGGPLANT



Cheesy Baked Eggplant image

This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.

Provided by Julie3333

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h

Yield 6

Number Of Ingredients 13

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
½ cup ricotta cheese
¾ cup shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided
¾ cup tomato pasta sauce
2 teaspoons Italian seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
  • Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
  • Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 15.4 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 5.1 g, Sodium 447.9 mg, Sugar 6.7 g

EGGPLANT PARMESAN I



Eggplant Parmesan I image

This makes a delicious entree served with a salad and garlic bread.

Provided by Karen

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 8

Number Of Ingredients 9

1 eggplant, cut into 3/4 inch slices
1 ½ tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg, beaten
½ cup chopped fresh basil
4 cups pasta sauce

Steps:

  • Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
  • Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
  • In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
  • Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Nutrition Facts : Calories 368.8 calories, Carbohydrate 23.5 g, Cholesterol 52.5 mg, Fat 24.7 g, Fiber 5.6 g, Protein 14.1 g, SaturatedFat 7.4 g, Sodium 2074.6 mg, Sugar 13.1 g

EASY RICOTTA EGGPLANT MOZZARELLA MARINARA BAKE



Easy Ricotta Eggplant Mozzarella Marinara Bake image

This is a recipe that I really do not measure, although I do start with 2 medium eggplants, this is pretty much a recipe that really does not require any measuring you can really put on as much as you wish, I have given the amounts as I think are closest to the amounts that I use when I make this recipe... if you love eggplant as much as we do you will really enjoy this dish. To save time you can bread the eggplants and then place them on a sheet and refrigerate to finish later. Make certain that you have a large cookie or baking sheet to bake them on. You can use purchased or homemade marinara sauce for this, I use my own recipe#136292 . This can be served as a main dish or as a side dish. I can assure you once you make this dish you will make it on a regular basis, it is so good!

Provided by Kittencalrecipezazz

Categories     Cheese

Time 45m

Yield 8 eggplant slices

Number Of Ingredients 11

8 slices eggplants (cut 1/2-inch thick, center-cut)
salt and pepper
2 cups all-purpose flour (more if needed)
3 eggs, beaten
2 1/2 cups fresh breadcrumbs
1 cup grated parmesan cheese
salt and pepper
olive oil
1 1/2-2 cups ricotta cheese
4 cups grated mozzarella cheese (can use more or less)
4 cups marinara sauce (can use more or less)

Steps:

  • Set oven to 350 degrees.
  • Lightly grease a baking sheet.
  • Place flour in a shallow bowl.
  • Place the slightly beaten eggs in another bowl.
  • Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls).
  • Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants.
  • Up to this point you can cover the slices and refrigerate to finish later.
  • Heat oil in a large skillet.
  • Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side).
  • Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them).
  • Repeat with remaining slices.
  • Spread about 2-3 tablespoons ricotta cheese over each eggplant.
  • Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top.
  • Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.

Nutrition Facts : Calories 669.3, Fat 29, SaturatedFat 14.8, Cholesterol 158.1, Sodium 1456.2, Carbohydrate 65.5, Fiber 2.9, Sugar 14.2, Protein 35

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