My mom made this eggplant Parmesan casserole when I was young. It was always a favorite. Serve with a crisp green salad and garlic bread.
Ingredients
- Olive oil for brushing: 2 Tbsp (or as needed)
- eggplant, cut into 1/2-inch thick slices: 2 piece
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- mushrooms: 0.25 pound (sliced)
- garlic: 3 clove (minced)
- tomato sauce: 1 can (15 ounce can)
- basil: 0.75 tsp (dried)
- oregano: 0.75 tsp (dried)
- salt and ground black pepper: (to taste)
- mozzarella cheese: 2 cups (shredded)
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Brush 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
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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).
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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.
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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.
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Bake in the preheated oven until hot and bubby, about 25 minutes. Cool for about 5 minutes before serving.
