Eggplant Parmesan Casserole Recipe
Ingredients:
- 1 large eggplant, cut into 1/2" slices
- 1/2 cups Parmesan cheese, grated
- 1/2 cup salad oil
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1/2 lb mushrooms, chopped
- 1 large can (15 oz) tomato sauce
- 3/4 teaspoon dried basil
- 1 1/2 cups Mozzarella cheese, shredded
- salt to taste
- pepper to taste
Instructions:
1. First of all, arrange the eggplant slices in layer on a Pam sprayed cookie sheet. Before baking, brush them with oil and bake it for 30 minutes at 350°F (204°C).
2. Preheat a saucepan and add in 1 tablespoon of oil. Add in the garlic, onion and mushrooms. Saute them until tender.
3. Add in the tomato sauce, basil, and oregano. Combine and stir well then let it simmer for 20 minutes uncovered.
4. Add in the salt and pepper and layer half of eggplant in shallow 1 1/2 quart casserole.
5. Top it half of the tomato sauce mixture, shredded Mozzarella, and grated Parmesan cheese. Repeat layers.
6. Bake uncovered for 45 minutes at 350°F (204°C).
7. Serve and enjoy!