Eggplant Parmesan Casserole
1 large (about 1-1/2 pounds) eggplant
Cut eggplant into 1/2 inch thick slices; brush cut sides with 1/4 cup of the oil. Arrange in a single layer on a rimmed baking sheet; bake, uncovered, in a 450 degree oven until browned and very soft, about 30 minutes.
1/3 cup olive oil
1 medium onion, chopped
1/4 pound fresh mushrooms, sliced
1 clove garlic, minced or pressed
1-15 ounce can tomato sauce
3/4 teaspoon dried basil
3/4 teaspoon dried oregano leaves
salt and pepper to taste
1-1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese.
Heat 1 tablespoon oil in a frying pan over medium heat; add onion, mushrooms, and garlic and cook until soft. Add tomato sauce, basil and oregano; simmer, uncovered, for 10 minutes. Season to taste with salt and pepper.
Layer about half the eggplant in a shallow pan, top with half the sauce, then half the mozzarella and half the Parmesan cheese. Repeat the layers. Bake, uncovered, in a 350 degree oven until hot and bubbly, about 25 minutes.
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