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Cheesy Eggplant Parmesan Casserole

Cheesy Eggplant Parmesan Casserole

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lyndalou

My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Brush about 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 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 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 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
  6. Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.
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Reviews

bfr610
5
3/21/2014

Like it alot but if you do the salting to draw out moisture, make sure you rinse VERY WELL. Tad salty because I didn't rinse well enough. Next time I'll get it right.

yawa
4
6/26/2014

Exactly what I was looking for and very delicious! When I was compiling the layers I realized I did not have enough eggplant and popped some more cut up slices in the microwave for 5 minutes--it was just as yummy as the ones done in the oven. BTW the salting does not need to be done on eggplant prepared like this. You are not drawing out the moisture--salting is to take out the bitterness. A step that I no longer bother with anymore anytime I prepare eggplant. But then, I love it! Thanks for sharing!

lorilee.hellums
1
7/31/2014

Excellent. Best way iv ever ate eggplant...making this one again!!