Cheesy Eggplant Parmesan Casserole
Courteney cox and ed sheeran joined forces to recreate the routine, a.k.a.
Recipe Summary Cheesy Eggplant Parmesan Casserole
My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.Ingredients | Courteney Cox Young Aesthetic2 tablespoons olive oil for brushing, or as needed2 eggplant, cut into 1/2-inch thick slices1 tablespoon olive oil1 onion, chopped¼ pound mushrooms, sliced3 cloves garlic, minced1 (15 ounce) can tomato sauce¾ teaspoon dried basil¾ teaspoon dried oreganosalt and ground black pepper to taste2 cups shredded mozzarella cheese½ cup grated Parmesan cheeseDirectionsPreheat oven to 425 degrees F (220 degrees C).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.Info | Courteney Cox Young Aestheticprep: 15 mins cook: 1 hr additional: 5 mins total: 1 hr 20 mins Servings: 6 Yield: 6 servings
TAG : Cheesy Eggplant Parmesan CasseroleMain Dish Recipes, Vegetable Main Dish Recipes, Eggplant Parmesan Recipes,