Cheesy Eggplant Parmesan Casserole

Cheesy Eggplant Parmesan Casserole

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lyndalou 1

"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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1 h 20 m servings 223 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 705 mg
  • 28%

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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 13 Ratings

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

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.

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

This was easy to make!! NO FRYING!! Super delicious! Only 2 people that ate it with me, asked for the recipe! LOL

This is very good and easy to make. For the sauce I used Barilla Roasted Garlic and added dried herbs. I will be making this again and again. Thank you for the recipe.

This recipe is just what I was looking for since my garden is generating eggplant like crazy. I doubled all of the ingredients to make two casseroles, baking the slices on a parchment lined shee...

We loved it! I didn't have all the ingredients but used what I had on hand. Parmesan, cheddar and some cheese from fresh cows milk instead of what was called for in the instructions. It would be...

So very yummy! It reminded me of lasagna. The only substitution I made was I used a three cheese blend of Parmesan, Romano, and Asiago cheese in place of Parmesan alone. I also sweated the eggpl...

Added 7 more oz. of tomato sauce and used fresh oregano and fresh basil leaves. Also used 1 cup Parmesan . Omg melt in your mouth tasty! Eggplant is a wonderful substitute for meat. Ready to mak...

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