Ricotta Eggplant Casserole: Easy No-Fry Dinner

One baking dish and no-fry eggplant prep keep this casserole manageable for dinner. Roasted eggplant layers with herbed ricotta, marinara, and mozzarella, then bakes until the edges are golden and the sauce bubbles. It feeds eight, and the slices hold together after a short rest.

I cut the eggplant into 1/2-inch rounds, salt it for 30 minutes, and dry every slice before it goes near the oven, which pulls off moisture before the layers go into the dish. Roasting at 400°F (200°C) gives the eggplant tender browned edges without standing over a frying pan, and I don't have the oily pan cleanup afterward. I use two baking sheets to keep the rounds in one layer.

Use a 9x13-inch dish and spread the first cup of marinara across the bottom before layering. I don't overmix the ricotta filling, and it stays softer when stirred only until combined (I like that texture here). A medium bowl is plenty for the filling. The Parmesan is divided between the filling and top, and the mozzarella goes in two layers for even cover. It should look evenly covered before the next sauce layer.

When the top is melted and the sauce is bubbly, set the dish aside for at least 10 minutes before cutting. The layers settle while you put a green salad with vinaigrette beside it, or bring crusty garlic bread for the sauce (it catches the extra sauce). It also sits well alongside balsamic flank steak or grilled chicken.