Cheesy Eggplant Parmesan Casserole

Cinco de Mayo - Main Dish

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

Brief

Prep 15 mins

Cook: 1hr

Additional: 5 mins

Total: 1hr20 mins

Servings: 6

Yield: 6 servings

Cheesy Eggplant Parmesan Casserole

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

¼ pound mushrooms

sliced

3 cloves garlic

minced

1 (15 ounce) can tomato sauce

¾ teaspoon dried basil

¾ teaspoon dried oregano

salt and ground black pepper to taste

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Bucket of Margaritas

Main Dish

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.

Step 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).

Step 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.

Step 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.

Step 6

Bake in the preheated oven until hot and bubbling about 25 minutes. Cool for about 5 minutes before serving.

Nutritional Information

Cheesy Eggplant Parmesan Casserole

Servings Per Recipe:6

Calories: 267.2

% Daily Value *

Protein: 15.6g 31%

Carbohydrates: 20.3g 7%

Dietary Fiber: 8.1g 33%

Sugars: 9.5g

Fat: 15.3g 24%

Saturated Fat: 6g 30%

Cholesterol: 30mg 10%

Vitamin A Iu: 528.7IU 11%

Niacin Equivalents: 5.7mg 44%

Vitamin B6: 0.3mg 21%

Vitamin C: 12.7mg 21%

Folate: 62.7mcg 16%

Calcium: 411.8mg 41%

Iron: 1.7mg 9%

Magnesium: 54.3mg 19%

Potassium: 820.5mg 23%

Sodium: 734.3mg 29%

Thiamin: 0.2mg 19%

Calories From Fat: 137.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.