My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.

  • 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).

  • 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.

  • 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.

  • Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition Facts

267 calories; protein 15.6g; carbohydrates 20.3g; fat 15.3g; cholesterol 30mg; sodium 734.3mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/26/2014
Exactly what I was looking for and very delicious! When I was compiling the layers I realized I did not have enough eggplant and popped some more cut up slices in the microwave for 5 minutes--it was just as yummy as the ones done in the oven. BTW the salting does not need to be done on eggplant prepared like this. You are not drawing out the moisture--salting is to take out the bitterness. A step that I no longer bother with anymore anytime I prepare eggplant. But then, I love it! Thanks for sharing! Read More
(21)

Most helpful critical review

Rating: 3 stars
09/27/2017
It was okay. Too bland for my liking I would suggest adding more of your favorite Italian spices. Read More
65 Ratings
  • 5 star values: 54
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/26/2014
Exactly what I was looking for and very delicious! When I was compiling the layers I realized I did not have enough eggplant and popped some more cut up slices in the microwave for 5 minutes--it was just as yummy as the ones done in the oven. BTW the salting does not need to be done on eggplant prepared like this. You are not drawing out the moisture--salting is to take out the bitterness. A step that I no longer bother with anymore anytime I prepare eggplant. But then, I love it! Thanks for sharing! Read More
(21)
Rating: 4 stars
06/20/2016
I've tried three or four different types of eggplant casseroles in the past and this is the first recipe that earned a "This is a repeat" from my husband. First, don't try this recipe with only one eggplant, you really do need two. Second, I had more luck leaving the peel on...it meant less burnt slices from the oven and a meatier texture of the final product. The slices do easily burn, you have to start keeping a close watch after 15 minutes. I used pasta sauce instead of the tomato sauce/spices, but did add a little extra basil and oregano to taste. I LOVE that this recipe doesn't require "sweating" the eggplant slices or breading/frying the slices...SO much work, not to mention we're trying to do low-carb right now, and this recipe fit the bill. I've made it twice now and it's earned a place in the menu rotation...no small feat! Read More
(17)
Rating: 5 stars
03/21/2014
Like it alot but if you do the salting to draw out moisture, make sure you rinse VERY WELL. Tad salty because I didn't rinse well enough. Next time I'll get it right. Read More
(8)
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Rating: 5 stars
08/25/2017
This was excellent! A great main dish that fills you up and has minimal calories and carbs--perfect for my weight reduction goal. I made it just as described, no deviations. Thanks! Read More
(3)
Rating: 5 stars
06/08/2016
I wanted something easy and delicious and this recipe filled that need. I cut the recipe in half as there are only the two of us at home, but next time will make the full recipe and freeze some of it. My husband agreed it was simply delicious. I love the fact that the eggplant was baked rather than fried. Read More
(3)
Rating: 5 stars
07/31/2014
Excellent. Best way iv ever ate eggplant...making this one again!! Read More
(3)
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Rating: 5 stars
08/30/2015
This recipe is just what I was looking for since my garden is generating eggplant like crazy. I doubled all of the ingredients to make two casseroles, baking the slices on a parchment lined sheet pan, overlapping slightly. I also used my home-canned Italian tomato sauce, so left out the herbs. Other than that, followed the recipe exactly, baked one dish and froze the other. It was a real treat, simple and delicious. I expect the frozen dish to be just as good. Thank you, I will make this again. Read More
(3)
Rating: 5 stars
01/25/2020
made half the dish but used some homemade tomato sauce, did not have mushrooms so put in sun dried tomatoes, then decided I wanted to make it an entree so added a tub of firm tofu that I broke into crumbles, then it was to dry so added a can of tomato sauce anyways. Had to much sauce for just one roasted eggplant. It was delicious but next time will use 2 eggplants and buy some mushrooms. My husband dislikes eggplant but he liked this dish. My 17 year old would not try it. version 2- used mushrooms, onion and zucchini layered with eggplant, sauce and cheese. it was good but a little bit runny sauce. I like the firm tofu smashed into the sauce. it was not as runny. Read More
(2)
Rating: 5 stars
03/20/2020
Perfect and gluten free... I made one change, I used fire roasted diced tomatoes, and added a little red wine. Read More
(2)
Rating: 3 stars
09/27/2017
It was okay. Too bland for my liking I would suggest adding more of your favorite Italian spices. Read More
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