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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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 267
Ingredients Method Nutrition

Ingredients
  

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
  • 0.25 pound mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 15 ounce can tomato sauce
  • 0.75 teaspoon dried basil
  • 0.75 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 2 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese

Method
 

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Brush 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 the 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 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.
  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.
  6. Bake in the preheated oven until hot and bubby, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition

Calories: 267kcalCarbohydrates: 20gProtein: 16gFat: 15gSaturated Fat: 6gCholesterol: 30mgSodium: 734mgFiber: 8gSugar: 10g

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