Cheesy Eggplant Parmesan Casserole Recipe - Allrecipes.com
Cheesy Eggplant Parmesan Casserole Recipe
  • READY IN ABOUT hrs

Cheesy Eggplant Parmesan Casserole

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Mar 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.

 
Jun 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!

 

4 Ratings

Jul 31, 2014

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

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 230 kcal
  • 11%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 770 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Cool Weather Salads
Cool Weather Salads

Fall and winter salads bring bright flavors to your favorite meals.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Related Videos

Eggplant Parmesan Casserole

A delicious eggplant casserole with way fewer calories than most.

Eggplant Parmesan II

See how to make a delicious no-fry version of eggplant Parmesan.

Eggplant Parmesan I

See how to make a cheesy eggplant casserole.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States