Baked Eggplant Casserole Recipe

Name: Baked Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb of sliced eggplant (slice 3/8 - 1/2-inch thick); 1 (8 ounce) container of sliced baby bella mushrooms (slice the same as the eggplant); 1/2 of a 3-inch dia white onion, sliced thin; 3 tablespoons salted butter; 1 (14 1/2 ounce) can hunt's diced tomatoes with basil, Garlic and Oregano; 1 (15 ounce) can Hunts tomato sauce; 1 - 7oz Kraft Grated Cheese; shredded parmesan romano & asiago cheese; 1 (8 ounce) container cottage cheese; 3 tablespoons of diced garlic; 1 cup Italian seasoned breadcrumbs; 1 (5 ounce) package of shredded parmesan cheese

Servings: persons

1 lb of sliced eggplant (slice 3/8 - 1/2-inch thick)
1 (8 ounce) container of sliced baby bella mushrooms (slice the same as the eggplant)
1/2 of a 3-inch dia white onion, sliced thin
3 tablespoons salted butter
1 (14 1/2 ounce) can hunt's diced tomatoes with basil, Garlic and Oregano
1 (15 ounce) can Hunts tomato sauce
1 - 7oz Kraft Grated Cheese
shredded parmesan romano & asiago cheese
1 (8 ounce) container cottage cheese
3 tablespoons of diced garlic
1 cup Italian seasoned breadcrumbs
1 (5 ounce) package of shredded parmesan cheese

1
Place the sliced eggplant in a bowl and coat with table salt to drain off fluids.
2
at room temp for 30 minutes.
3
MIX: The diced tomatoes, the tomato sauce, the 7oz of Parmesan Romano & Asiago Cheese, the 8oz of cottage cheese, the 3 tablespoons of garlic then set aside.
4
Rinse off eggplant and mix with baby bellas and onion.
5
Butter sides and bottom of casserole dish then layer in
6
eggplant mixture with sliced butter, sauce mixture, and bread crumbs and top with the shredded Parmesan.
7
Bake at 325 deg for 1 hr and 15 mins or until the Parmesan is golden brown and the internal temp is 145 deg. Let cool about 10 - 15 mins before serving.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb of sliced eggplant (slice 3/8 - 1/2-inch thick), 1 (8 ounce) container of sliced baby bella mushrooms (slice the same as the eggplant), 1/2 of a 3-inch dia white onion, sliced thin, 3 tablespoons salted butter, and more.

Yes, Baked Eggplant Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggplant Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions