Cheesy Eggplant Parmesan Casserole

Name: Cheesy Eggplant Parmesan Casserole
Total time: 60 min
Yield: 6 Servings
Ingredients: 🍆 2 eggplant, cut into 1/2-inch thick slices; 🧅 1 onion, chopped; 🍄 1/4 pound mushrooms, sliced; 🧄 3 cloves garlic, minced; 2 tablespoons olive oil for brushing, or as needed; 1 tablespoon olive oil; 3/4 teaspoon dried basil; 3/4 teaspoon dried oregano; 🧂 Salt to taste; Ground black pepper to taste; 🍅 1 (15-ounce) can tomato sauce; 🧀 2 cups shredded mozzarella cheese; 🧀 1/2 cup grated Parmesan cheese

Cost $12, save $8

Source: Recommended by CookPal

60 Min
6 Servings
$12

Cheesy Eggplant Parmesan Casserole

Cost $12, save $8

Source: Recommended by CookPal

60 Min
6 Servings
$12

INGREDIENTS

Produce
- 🍆 2 eggplant, cut into 1/2-inch thick slices
- 🧅 1 onion, chopped
- 🍄 1/4 pound mushrooms, sliced
- 🧄 3 cloves garlic, minced
Condiments and Seasonings
- 2 tablespoons olive oil for brushing, or as needed
- 1 tablespoon olive oil
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 🧂 Salt to taste
- Ground black pepper to taste
Sauces
- 🍅 1 (15-ounce) can tomato sauce
Dairy
- 🧀 2 cups shredded mozzarella cheese
- 🧀 1/2 cup grated Parmesan cheese

STEPS

Preheat the oven to 425°F (220°C).

Brush 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 the oven and reduce temperature to 350°F (175°C).

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 ground black pepper.

Arrange about half of the eggplant slices in a 2-quart casserole dish; top with half of the sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese. Repeat layering with remaining ingredients.

Bake in the preheated oven until hot and bubbly, about 25 minutes. Cool for about 5 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

267

Calories

16
Protein
20
Carbs
15
Fats

💡 Serve with a crisp green salad and garlic bread to balance the meal.For extra flavor, sprinkle with fresh basil leaves before serving.If you prefer a crispier eggplant layer, lightly coat the slices with breadcrumbs before baking.