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Cheesy Eggplant Parmesan Casserole

4

0 min

Cheesy Eggplant Parmesan Casserole

Cheesy Eggplant Parmesan Casserole Photo 1

Category

Egg appetizer

Time

0 min

Serving

6 persons

Calories

267

Rating

4.00★ (73)

Cuisine

Author: Victoria Buriak
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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  1. Preheat the oven to 425 degrees F (220 degrees C).
    Cheesy Eggplant Parmesan Casserole Photo 2
  2. Brush 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
    Cheesy Eggplant Parmesan Casserole Photo 3
  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).
    Cheesy Eggplant Parmesan Casserole Photo 4
  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.
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  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.
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  6. Bake in the preheated oven until hot and bubby, about 25 minutes. Cool for about 5 minutes before serving.
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