Easy Ricotta Eggplant Mozzarella Marinara Bake Recipes

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.

Steps:

• Heat oven to 375 degrees. Generously oil a 9- by 13-inch baking dish. Season eggplant slices on both sides with salt and pepper. Arrange half the eggplant slices in one layer on bottom of dish, overlapping slices slightly. Drizzle or paint eggplant generously with olive oil. Sprinkle with crushed red pepper to taste and scatter onion slices evenly over surface.
• With a small spoon, distribute the ricotta in little blobs evenly over surface, then arrange half the smoked mozzarella over the ricotta. Sprinkle with 1 cup grated provolone.
• Make another layer of overlapping slices with remaining seasoned eggplant. Drizzle or paint eggplant generously with olive oil. Top surface evenly with remaining smoked mozzarella and provolone, then sprinkle with Parmesan and pecorino. Arrange anchovy fillets over top and sprinkle with bread crumbs.
• Bake uncovered for 45 minutes to 1 hour, until eggplant is quite tender when pierced with a fork and top is crisp and golden. (If top seems to be browning too quickly, tent with foil and reduce heat to 350 degrees.) Remove from oven, dust with oregano and let rest at least 20 minutes before cutting into squares. The dish is best served at room temperature, not piping hot.

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.

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.

Steps:

• Preheat oven to 200 degrees Celsius Spray large baking trays with oil spray to lightly grease, cut eggplants into 16 or so 1cm thick slices lengthways. Arrange eggplant in a single layer, on the repared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
• Meanwhile, mix the basil, ricotta, and three quarters of the parmesan in a medium bowl. Taste and season well with pepper.
• Place 1 tablespoon of the ricotta mixture on one eggplant slice. Roll up firmly to encose fulling. Place the roll, seam side down, in a 30 x 20cm baking dish. Repeat with the remaining ricotta mix and eggplant slices. Pour the sauce evenly over the rolls, sprinkle with the remaining parmesan and the mozzarella. Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired.