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Cheesy Eggplant Parmesan Casserole
Cheesy Eggplant Parmesan Casserole
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Satisfying eggplant Parmesan casserole with layers of gooey mozzarella, flavorful homemade tomato sauce, onions, and mushrooms.
Ingredients:
  • 2 tablespoons olive oil for brushing, or as needed
  • 2 eggplant, cut into 1/2-inch thick slices
  • 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
  • 2 cups shredded mozzarella cheese
Instructions:
  • Preheat the oven to 425°F (220°C) for a perfect bake.
  • Coat eggplant slices in 2 tablespoons of luscious olive oil, then place them in a single layer in a shallow baking dish.
  • Bake the eggplant in the preheated oven for 20-25 minutes until tender and browned. Then, remove from the oven and lower the temperature to 350 degrees F (175 degrees C).
  • In a large skillet over medium heat, sauté onion, mushrooms, and garlic in 1 tablespoon of olive oil until the onion is softened, about 5-10 minutes. Stir in tomato sauce, basil, and oregano, bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Season with salt and pepper to taste.
  • Layer half of the eggplant slices at the bottom of a 2-quart casserole dish, followed by half of the sauce, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese. Repeat with remaining ingredients.
  • Bake in the preheated oven for 25 minutes until hot and bubbly. Allow to cool for 5 minutes before serving.

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