Satisfying Eggplant and Cheese Casserole
Serving Size / Yield
- 3 tablespoons olive oil
- 2 eggplant, cut into 1/2-inch slices
- 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
- ground black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Preheat oven to 425 degrees F. Brush 2 tablespoons of olive oil onto eggplant slices. Take out a 2-inch baking dish and arrange the eggplant slices into a single layer. Bake in preheated oven until eggplants are tender and brown. When removing the eggplants from oven, reduce the temperature to 350 degrees F. In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook and stir onions, mushrooms and garlic until the onions have softened. Add tomato sauce, basil and oregano and bring to a boil. Reduce heat and simmer until sauce reduces by a small amount. Season with pepper.
Add layers by adding 1/2 the eggplant slices, 1/2 the mozzarella cheese and 1/2 the Parmesan cheese. Repeat until all of the ingredients have been used. Bake in preheated oven until casserole is bubbling. Cool for around 5 minutes and serve.