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Cheesy Eggplant Parmesan Casserole

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

1

Preheat the oven to 425°F (220°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°F (175°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.

5

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.

6

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.

7

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.