Baked Eggplant and Bell Pepper in Ricotta

Serves 4 to 6


3 tablespoons extra virgin olive oil plus about a teaspoon for the baking dish and to drizzle on the casserole

2 large eggplants, sliced lengthwise, about ½ inch thick

3 bell peppers (any color but green, which is too bitter)

15 ounces ricotta

3 eggs

3 cloves garlic, minced

½ cup grated parmesan cheese plus ¼ cup reserved for topping

1 tablespoon fresh oregano, minced

1 tablespoon fresh rosemary, minced

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

3 cups marinara sauce 

¼ cup panko crumbs


1. Preheat oven to 450°.

2. Place eggplant slices on two half sheet baking pans and brush lightly on both sides with olive oil. Roast for about 25 minutes, turning slices over halfway. The eggplant slices should be golden brown. Remove from oven and set aside.

3. While the eggplant is roasting, roast the peppers on your stovetop or alongside the eggplant until all sides are blackened. Remove and place in a brown paper bag with the top rolled up to steam the skins off the peppers. Wait about 10 minutes and remove the peppers and peel the skins off. Slice in half and remove the core and seeds. Then slice into segments and set aside.

4. In a medium bowl mix together the ricotta, eggs, garlic, parmesan cheese, herbs, salt, and pepper. 

5. To put the casserole together, brush an 8-inch baking dish with olive oil. Then layer half of the eggplant on the bottom of the dish. Follow that with half of the marina sauce and a layer of the peppers. Spread with half of the ricotta mixture. Repeat these layers and end with the ricotta mixture. Sprinkle the top with the ¼ cup reserved parmesan cheese and the panko crumbs. Drizzle with olive oil and bake for 25 to 30 minutes or until the casserole is bubbling and golden brown. Let cool about 10 minutes before serving.