Aubergine Parmesan Casserole Recipe

1. 1

   Cut aubergine into 1/2 inch thick slices; brush cut sides with 1/4 c. of the oil (I use extra virgin olive oil).

2. 2

   Arrange in a single layer on a rimmed baking sheet; bake, uncovered, in a 450 degree oven till browned and very soft, about 30 min.

3. 3

   Heat 1 TBSP.

4. 4

   oil (I use extra virgin olive oil) in a frying pan over medium heat; add in onion, mushrooms, and garlic and cook till soft.

5. 5

   Add in tomato sauce, basil and oregano; simmer, uncovered, for 10 min.

6. 6

   Season to taste with salt and pepper.

7. 7

   Layer about half the aubergine in a shallow 1-1/2 qt (I use a larger one) top with half the sauce, then half the mozzarella and half the Parmesan cheese.

8. 8

   Repeat the layers.

9. 9

   Bake, uncovered, in a 350 degree oven till warm and bubbly, about 25 min.

10. 10

    Note: For a whole meal casserole, brown and drain 1 pound lean grnd beef, then add in it to the cooked sauce.

* Per serving · 4 servings · Values may vary.