CHEESY EGGPLANT PARMESAN CASSEROLE

Cheesy Eggplant Parmesan Casserole image

My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.

Provided by lyndalou

Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 20.3 g, Cholesterol 30 mg, Fat 15.3 g, Fiber 8.1 g, Protein 15.6 g, SaturatedFat 6 g, Sodium 734.3 mg, Sugar 9.5 g