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Cheesy Eggplant Parmesan Casserole Recipe

Recipe by: lyndalou

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In1 h 20 m
  • 1Preheat oven to 425 degrees F (220 degrees C).
  • 2Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
  • 3Bake 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).
  • 4Heat 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.
  • 5Arrange 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.
  • 6Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.
Ingredients
  • 6 servings
  • 267 cals
  • 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
  • 1/4 pound mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    267
    13%
  • Fat:
    15.3
    23%
  • Carbs:
    20.3
    7%
  • Protein:
    15.6
    31%
  • Cholesterol:
    30
    10%

Based on a 2,000 calorie diet

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