cheesy eggplant parmesan casserole

Ingredients

• Servings: 6
• 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
• 1/4 pound mushrooms, sliced
• 3 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 425 degrees f (220 degrees c).
• brush about 2 tablespoons olive oil 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.