Eggplant Cakes with Ricotta Recipe

Name: Eggplant Cakes with Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra virgin olive oil; 2 onions, cut into 1/2-inch dice; Kosher salt; Pinch of crushed red pepper, plus more for topping; 2 cloves garlic, smashed and finely chopped; 3 plum tomatoes, seeded and diced; 1 eggplant, strips of skin removed lengthwise (it should look striped!), cut into 1-inch dice; 1/2 bunch of fresh oregano leaves, finely chopped; 1/2 cup freshly grated Parmigiano; 1/2 cup bread crumbs, plus more for coating; 1 cup ricotta cheese

Servings: persons

Extra virgin olive oil
2 onions, cut into 1/2-inch dice
Kosher salt
Pinch of crushed red pepper, plus more for topping
2 cloves garlic, smashed and finely chopped
3 plum tomatoes, seeded and diced
1 eggplant, strips of skin removed lengthwise (it should look striped!), cut into 1-inch dice
1/2 bunch of fresh oregano leaves, finely chopped
1/2 cup freshly grated Parmigiano
1/2 cup bread crumbs, plus more for coating
1 cup ricotta cheese

1
Preheat the oven to 400F.
2
Coat a large saute pan with olive oil and bring to medium heat.
3
Add the onions, season with salt and red pepper, and cook until soft and very aromatic, 8 to 10 minutes.
4
Add the garlic and cook for 2 to 3 more minutes, stirring frequently.
5
Toss in the tomatoes and eggplant and sprinkle with more salt.
6
Cook for 30 minutes, or until the mixture is dry and mushy (you WANT it mushy!
7
), stirring frequently to keep it from burning.
8
Let the mixture cool until you can handle it, about 20 minutes.
9
Toss in the oregano, Parmigiano, and bread crumbs and stir to combine; taste and adjust the seasoning if needed.
10
Put some bread crumbs in a small bowl.
11
Using a tablespoon, scoop out balls of the eggplant mixture and roll them in the bread crumbs.
12
When the balls are well coated, gently flatten them and put them on a baking sheet.
13
Drizzle the cakes with olive oil and bake for 10 to 12 minutes or until golden and crispy.
14
Top each cake with a dollop of ricotta and a couple flakes of crushed red pepper, and serve.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Extra virgin olive oil, 2 onions, cut into 1/2-inch dice, Kosher salt, Pinch of crushed red pepper, plus more for topping, and more.

Yes, Eggplant Cakes with Ricotta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggplant Cakes with Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions