Satisfying Eggplant and Cheese Casserole

Satisfying Eggplant and Cheese Casserole


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With the delightful combination of eggplant and cheese, it can be guaranteed that there are not a lot of ways of eating an eggplant that are better than this recipe. This casserole is one worth checking out.

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Time needed

15 min preparation + 60 min cooking

Serving Size / Yield

6 servings


  • 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

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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.

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