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Cheesy Eggplant Parmesan Casserole

Cheesy Eggplant Parmesan Casserole

lyndalou

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

1 h 20 m servings 267 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 734 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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Reviews

Read all reviews 19
  1. 26 Ratings

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Most helpful positive review

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--i...

Most helpful critical review

I think the sauce needs more flavor. The next time I will use spaghetti sauce.

Most helpful
Most positive
Least positive
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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--i...

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.

I've tried three or four different types of eggplant casseroles in the past and this is the first recipe that earned a "This is a repeat" from my husband. First, don't try this recipe with only ...

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

Excellent! Will definitely make this again! It was effortless, tasted great - compliments all around!

First attempt at Eggplant Parm and it came out great! I followed the recipe and used a maranara sauce instead of plain tomato sauce and it made a great flavor! My husband loved it! I made 1/3rd ...

I wanted something easy and delicious and this recipe filled that need. I cut the recipe in half as there are only the two of us at home, but next time will make the full recipe and freeze some...

This was perfect for a weeknight. I used squash instead of mushrooms and added red and yellow bell peppers. I only made one layer, rather than a double layer.

My husband actually decided to make this for us & WOW so yummy !!! We'll definitely be making this one again

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