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 caloriescarbohydrate: 20.3 gcholesterol: 30 mgfat: 15.3 gfiber: 8.1 gprotein: 15.6 gsaturatedFat: 6 gservingSize: -sodium: 734.3 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Eggplant Parmesan Casserole
Directions
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Preheat oven to 425 degrees F (220 degrees C).
Brush about 2 tablespoons olive oil onto eggplant slices, arrange in a single layer in a shallow baking dish.
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).
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.
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.
Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.