Baked Eggplant Tomato Ricotta Bake

Name: Baked Eggplant Tomato Ricotta Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium eggplants, sliced into 1/4 inch rounds; 3 cups cherry tomatoes, halved; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh basil, chopped (for garnish); Salt (for drawing out moisture)

Highlighted under: Cozy Food

I absolutely love preparing this Baked Eggplant Tomato Ricotta Bake, especially when the nights begin to cool. The layers of roasted eggplant, bursting tomatoes, and creamy ricotta come together beautifully to create a hearty dish that’s perfect for sharing. I appreciate how the flavors meld as it bakes, turning simple ingredients into a warm, inviting meal. It’s a fantastic way to enjoy seasonal produce, and I always feel accomplished making something that looks and tastes so gourmet, while being quite simple to whip up.

Created by

Octavia Bellamy

Last updated on 2026-01-21T20:18:35.207Z

When I first made this Baked Eggplant Tomato Ricotta Bake, I was amazed by how a few simple ingredients created such depth of flavor. The eggplant is roasted until tender, allowing its natural sweetness to shine through, while the tomatoes add a bright, tangy element. I learned that salting the eggplant before cooking helps remove excess moisture and bitterness, elevating the overall taste.

This dish has become a staple in my kitchen because of its versatility. I can easily adjust the seasonings or toss in any leftover vegetables I have on hand. Plus, it reheats beautifully, making it perfect for meal prep or leftovers!

Why You Will Love This Recipe
Rich layers of flavor from roasted eggplant and fresh tomatoes
Creamy ricotta that adds a deliciously decadent touch
Perfect as a main dish or a side for your favorite protein

Preparing Eggplant for Baking

Salting the eggplant not only draws out excess moisture but also enhances its flavor by reducing bitterness. After slicing the eggplant, sprinkle a generous amount of salt on both sides of the rounds. Let them rest for about 20 minutes; you’ll notice beads of moisture forming. This step is crucial for achieving a tender texture and preventing the dish from being watery when baked.

When you're ready to roast, remember to pat the eggplant slices dry to remove the salt and moisture. This step is essential for achieving that golden-brown finish. Skipping the drying step can lead to soggy eggplant, which can affect the overall texture of the bake.

The Tomato Mixture

The fresh cherry tomatoes in this recipe provide a natural sweetness that balances the creaminess of the ricotta. For a more intense flavor, consider using heirloom tomatoes when they are in season. Their vibrant colors and diverse flavor profiles can enhance the dish's appearance and taste significantly.

Mixing the tomatoes with garlic, oregano, salt, and pepper allows the flavors to infuse before they're layered in the baking dish. Don’t skip this step; letting them mingle helps create a flavorful sauce that envelopes the eggplant and ricotta, making each bite a burst of deliciousness.

Ingredients

For the Bake

2 medium eggplants, sliced into 1/4 inch rounds
3 cups cherry tomatoes, halved
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh basil, chopped (for garnish)

For Salting the Eggplant

Salt (for drawing out moisture)

Adjust the ingredients according to your taste. You can add herbs or spices to suit your preference.

Instructions

Prepare the Eggplant

Preheat your oven to 425°F (220°C). Slice the eggplants and arrange them in a single layer on a baking sheet. Sprinkle salt over the slices and let them sit for about 20 minutes to draw out excess moisture.

Roast the Eggplant

After 20 minutes, pat the eggplant slices dry with a paper towel. Place them back on the baking sheet and drizzle with olive oil. Roast in the oven for 15-20 minutes, or until golden brown and tender.

Prepare the Tomato Mixture

In a bowl, combine the cherry tomatoes, garlic, oregano, salt, and pepper. Mix well and set aside.

Assemble the Bake

In a baking dish, layer half of the eggplant slices at the bottom. Top with half of the tomato mixture and half of the ricotta cheese. Repeat the layers, ending with a layer of mozzarella and Parmesan on top.

Bake the Dish

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Serve and Garnish

Once out of the oven, let it cool for a few minutes. Garnish with freshly chopped basil before serving.

Let the dish rest for a bit to allow the flavors to meld together before digging in. Enjoy your homemade comfort food!

Pro Tips

If you have leftover eggplant or tomatoes, feel free to add them into the layers for extra flavor and nutrition. This dish can also be made ahead and reheated, making it perfect for busy weeknights.

Storage and Reheating

This Baked Eggplant Tomato Ricotta Bake can be made ahead and stored in the fridge for up to three days. Allow it to cool completely before covering it with foil or transferring it to an airtight container. When you're ready to enjoy it again, simply reheat in the oven at 350°F (175°C) until heated through, about 20-25 minutes. Cover it with foil to prevent the top from browning too much during reheating.

If you find yourself with leftovers, this dish actually tastes even better the next day as the flavors continue to meld. It’s also great served cold as a salad or in a wrap. You can easily scale the recipe; just remember to adjust the baking time if you increase the quantity significantly.

Serving Suggestions

For a complete meal, serve this bake alongside a light green salad dressed with lemon vinaigrette. The acidity will complement the creaminess of the dish beautifully. You could also pair it with crusty bread or a side of quinoa for a hearty, balanced dinner.

Feel free to customize this recipe according to your preferences. Adding layers of spinach or zucchini can enhance the nutritional value, while switching mozzarella for a dairy-free option can accommodate different dietary needs without sacrificing texture.

Questions About Recipes

→ Can I use other types of cheese?

Yes, feel free to substitute with other cheeses such as goat cheese or feta for a different flavor profile.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this dish?

Yes, this bake freezes well. Just make sure to wrap it tightly with plastic wrap and then aluminum foil.

→ What should I serve this dish with?

It's great on its own but can also be paired with a fresh green salad or crusty bread.