Cheesy Eggplant Parmesan Casserole recipe

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Ingredients

2 tablespoons olive oil for brushing, or as needed
2 eggplant, cut into 1/2-inch thick slices
1 tablespoon olive oil
1 onion, chopped
¼ pound mushrooms, sliced
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
¾ teaspoon dried basil
¾ teaspoon dried oregano
salt and ground black pepper to taste
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese

Nutrition Info

267.2 calories
carbohydrate: 20.3 g
cholesterol: 30 mg
fat: 15.3 g
fiber: 8.1 g
protein: 15.6 g
saturatedFat: 6 g
servingSize: -
sodium: 734.3 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Brush about 2 tablespoons olive oil onto eggplant slices, arrange in a single layer in a shallow baking dish.

  3. Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).

  4. Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat, cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano, bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes, season with salt and pepper.

  5. Arrange about 1/2 the eggplant slices in a 2-quart casserole dish, top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.

  6. Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

Recipe Yield

6 servings

Recipe Note

My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.

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