As I often say “easier done than said”, this eggplant casserole with ricotta and vegetables is perfect for a tasty appetizer to serve at room temperature.
We didn’t fry anything because we’re on a diet, but if you want to make them even tastier than they already are, you can fry the eggplants instead of grilling them.
Perfect as an appetizer to eat one per person, but great as a main course, this eggplant casserole with ricotta is really quick to prepare, and then just 20 minutes in the oven, and voilà.
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Seasonal vegetables, high-quality ricotta, and you will see that even children who usually don’t want to hear about eggplants will appreciate them.
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We enriched them with a cheese béchamel and inside we put provola and cooked ham, but if you want to make them entirely vegetarian, you can omit the ham or replace it with another deli meat you have at home when preparing them.
Below I leave you other appetizers with eggplants to try, and then right after the photo, we’ll discover how to prepare these Eggplant Casseroles with Ricotta and Vegetables!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Eggplant Casserole with Ricotta and Vegetables
- 3 large black oval eggplants
- 1 zucchini
- 1 carrot
- 2 cups ricotta
- 1 egg (medium)
- 2 pinches salt
- to taste black pepper (optional)
- to taste dried oregano (or thyme)
- 2 tablespoons extra virgin olive oil
- 3.5 oz cooked ham
- 3.5 oz provola cheese (in sticks)
- 1 cup milk
- 2 teaspoons butter
- 2 teaspoons all-purpose flour (or cornstarch)
- 2 tablespoons grated Parmesan cheese
- to taste nutmeg
Tools
- 6 Mini loaf pans
- 1 Grill pan cast iron
- 1 Frying pan
- 1 Small pot
- 1 Manual whisk
- 1 Scale
Preparation for Eggplant Casserole with Ricotta and Vegetables
To prepare the eggplant casseroles with ricotta, first, take care of the vegetables.
Then trim the eggplants and zucchini and peel the carrot.
Cut 2 eggplants into not too thin slices and keep the scraps, cut the rest of the vegetables into fairly small pieces.
If needed, purge the eggplant slices with coarse salt for 30 minutes, then rinse and dry them.
We skip this step because they are fresh homegrown eggplants, not bitter.
Heat a cast-iron grill pan very well and brush it lightly with olive oil, then grill all the eggplant slices and set them aside.
If you prefer, you can also fry them and drain the excess oil on paper towels.
Meanwhile, in a large deep frying pan, heat 1 tablespoon of extra virgin olive oil and stew the chopped vegetables.
Mix them often to avoid browning, about 5 or 6 minutes will suffice, season with salt and, if you like, freshly ground black pepper.
Preheat the oven to 428°F (220°C) in static mode, butter and flour the mini loaf pans (or use disposable aluminum ones if you prefer).
In a bowl, mix the ricotta with the cooked vegetables, add the egg, correct the salt if needed, and season with dried oregano or thyme if you like.
With the grilled eggplant slices, line the molds slightly overlapping them at the bottom and letting them hang over the top.
This way, once filled, you can close them.
Fill each mold halfway with the ricotta and vegetable filling, pressing well with a spoon, place half a slice of well-folded ham and provola sticks on top.
Finish filling with another generous spoonful of ricotta filling, pressing well to compact everything.
Then close with the eggplant slices, making them adhere well.
Bake the Eggplant Casserole with Ricotta and Vegetables on the middle rack of the oven and cook for 20 minutes.
Meanwhile, prepare the béchamel sauce by melting the butter in a small pot, then add the flour and combine.
Incorporate the milk and cook the béchamel until it becomes creamy, add the grated cheese.
Mix with a hand whisk to melt it well and keep warm.
Once well-cooked, remove the casseroles from the oven, turn them upside down on a serving plate, drizzle with the cheese béchamel, and serve hot, warm, or at room temperature if you prefer.
How to store Eggplant Casserole with Ricotta
You can store them in the refrigerator, tightly sealed in an airtight container, for 2 days.
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