Rating: 5 stars
72 Ratings
  • 5 star values: 60
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

cook:
1 hr
additional:
5 mins
total:
1 hr 20 mins
prep:
15 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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