Cheesy Eggplant Parmesan Casserole

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

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.

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

Categories

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