Baked Cheesy Eggplant Casserole recipe that is easy to make. This meal will challenge your favorite Italian restaurant's Eggplant Parmesan! This is a perfect dinner to make when you have too much eggplant growing in your garden!
Course Main Course
Keyword cheesy eggplant casserole
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
2eggplantscut into 1/2 inch slices, don't peel
124 oz jarof your favorite pasta sauce
salt and pepper to taste
2cupsshredded mozzarella cheese
3/4cupgrated Parmesan cheese
Preheat oven to 425 degrees F.
Pour 2 tablespoons olive oil on the eggplant slices, making sure to coat them completely. Place the eggplant on a baking sheet and bake for 20 minutes, making sure to flip them halfway. Remove eggplant from the oven.
Reduce oven temperature to 350 degrees F.
In a large skillet over medium high heat, heat up 1 tablespoon of olive oil. Add onion, green pepper and garlic and cook until onion is translucent and garlic is fragrant, about 5 minutes. Add pasta sauce, basil, oregano, salt and pepper into the skillet and mix until pasta sauce is warmed up. Remove from stove.
Place 1/2 of the eggplant slices in the bottom of a 9x13 baking dish that's been sprayed with nonstick spray. Add 1/2 of the pasta sauce mixture on top of the eggplant. Add 1/2 of shredded mozzarella cheese and 1/2 of Parmesan cheese. Now repeat the layers one more time.
Bake in the oven for 30 minutes, until cheese is lightly browned and casserole is bubbly.
Add sliced tomatoes and fresh basil leaves on top before serving. Enjoy!