Cheesy Eggplant Parmesan Casserole

This eggplant Parmesan casserole is layered with mozzarella cheese and homemade tomato sauce with onion and mushrooms for an easy, comforting meal.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 267 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic in hot oil 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.

Step 5

Arrange about 1/2 of the eggplant slices in a 2-quart casserole dish; top with 1/2 of the sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese. Repeat layering with remaining ingredients.

Step 6

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