Cheesy Eggplant Parmesan Casserole Recipe

Name: Cheesy Eggplant Parmesan Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil for brushing, or as needed; 2 eggplant, cut into 1/2-inch thick slices; 1 tablespoon olive oil; 1 onion, chopped; 1/4 pound mushrooms, sliced; 3 cloves garlic, minced; 1 (15 ounce) can tomato sauce; 3/4 teaspoon dried basil; 3/4 teaspoon dried oregano; salt and ground black pepper to taste; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese

Servings: persons

2 tablespoons olive oil for brushing, or as needed
2 eggplant, cut into 1/2-inch thick slices
1 tablespoon olive oil
1 onion, chopped
1/4 pound mushrooms, sliced
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
salt and ground black pepper to taste
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

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.

351

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 2 tablespoons olive oil for brushing, or as needed, 2 eggplant, cut into 1/2-inch thick slices, 1 tablespoon olive oil, 1 onion, chopped, and more.

Yes, Cheesy Eggplant Parmesan 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!

Cheesy Eggplant Parmesan Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions