For an extra layer of flavor, consider adding a pinch of red pepper flakes to the tomato sauce. Fresh herbs can be substituted for dried. Use about 1 tablespoon of fresh herbs for every teaspoon of dried. To prevent the eggplant from becoming soggy, you can salt the slices and let them sit for 30 minutes before cooking. This will draw out excess moisture. Be sure to pat them dry before brushing with olive oil. Serve with a side of garlic bread and a fresh green salad for a complete and satisfying meal.
Cheesy Eggplant Parmesan Casserole
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS223
Imagine layers of tender eggplant, rich tomato sauce infused with aromatic herbs, and a generous blanket of melted mozzarella and Parmesan cheese. This comforting casserole is a symphony of Italian flavors that will warm your soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol30 mg
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Fiber8 g
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Protein16 g
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Saturated Fat6 g
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Sodium734 mg
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Sugar10 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 425 degrees F (220 degrees C).
02 Step
Recipe View Brush eggplant slices with 2 tablespoons olive oil and arrange in a single layer on a baking sheet.
03 Step
Recipe View Bake for 20-25 minutes, or until eggplant is tender and lightly browned. Reduce oven temperature to 350 degrees F (175 degrees C).
04 Step
Recipe View Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5-7 minutes. Add mushrooms and garlic and cook for another 3-5 minutes, until mushrooms are tender.
05 Step
Recipe View Stir in crushed tomato, basil, and oregano. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
06 Step
Recipe View In a 2-quart casserole dish, arrange half of the eggplant slices. Top with half of the tomato sauce, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese. Repeat layers with the remaining ingredients.
07 Step
Recipe View Bake in the preheated oven for 25 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden brown. Let cool for 5 minutes before serving.
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Elias Abbott
Jun 14, 2025Next time, I'll try adding some Italian sausage to the sauce for extra flavor.
Gerson Huel
Jun 3, 2025This recipe was a hit! My family loved it, and it was easy to make.
Evie Kuhlman
Apr 21, 2025So delicious and comforting!
Noemi Botsford
Apr 16, 2025I added some ricotta cheese to the layers, and it was amazing!
Marian Collier
Dec 19, 2024I made this for a potluck, and it was gone in minutes!
Barrett Greenholt
Oct 26, 2023Baking the eggplant beforehand really made a difference. It wasn't bitter at all.