Cheesy Eggplant Parmesan Casserole
Description
This eggplant Parmesan casserole is layered with mozzarella cheese and homemade tomato sauce with onion and mushrooms for an easy, comforting meal.
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
•
1/4 pound mushrooms, sliced
•
3 cloves garlic, minced
•
1 (15 ounce) can tomato sauce
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3/4 teaspoon dried basil
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3/4 teaspoon dried oregano
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salt and ground black pepper to taste
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2 cups shredded mozzarella cheese
•
1/2 cup grated Parmesan cheese
Directions
1
Preheat the oven to 425 degrees F (220 degrees 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 degrees F (175 degrees 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. 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.
5
Arrange about 1/2 of the eggplant slices in a 2-quart casserole dish; top with 1/2 of the sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese. Repeat layering with remaining ingredients.
6
Bake in the preheated oven until hot and bubby, about 25 minutes. Cool for about 5 minutes before serving.