Cheesy Eggplant Parmesan Casserole

Name: Cheesy Eggplant Parmesan Casserole
Total time: 80
Yield: 6
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; 0.25 pound mushrooms, sliced; 3 cloves garlic, minced; 1 (15 ounce) can tomato sauce; 0.75 teaspoon dried basil; 0.75 teaspoon dried oregano; salt and ground black pepper to taste; 2 cups shredded mozzarella cheese; 0.5 cup grated Parmesan cheese

Recipe by lyndalou from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

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2 tablespoons olive oil for brushing, or as needed
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2 eggplant, cut into 1/2-inch thick slices
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1 tablespoon olive oil
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1 onion, chopped
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0.25 pound mushrooms, sliced
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3 cloves garlic, minced

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1 (15 ounce) can tomato sauce
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0.75 teaspoon dried basil
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0.75 teaspoon dried oregano
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salt and ground black pepper to taste
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2 cups shredded mozzarella cheese
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0.5 cup grated Parmesan cheese

Instructions

Preheat the oven to 425 degrees F (220 degrees C).
Brush 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
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).
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.
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.
Bake in the preheated oven until hot and bubby, about 25 minutes. Cool for about 5 minutes before serving.