Baked Eggplant Parmesan Casserole
This healthier take on classic Eggplant Parmesan features tender baked eggplant slices layered with savory Italian flavors and a melty cheese topping for a rustic, comforting dish.
Instructions
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1
Preheat oven to 350°F. Dip eggplant slices in beaten eggs, then coat in Panko breadcrumbs. Place on baking sheets coated with cooking spray and bake until tender and golden brown, 15-20 minutes, turning once.
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2
In a small bowl, combine the sliced mushrooms, dried basil, and dried oregano. In another small bowl, combine the shredded mozzarella and grated Parmesan cheeses.
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3
Spread 1/2 cup of the spaghetti sauce in the bottom of a 13x9-inch baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the baked eggplant slices, 3/4 cup of the sauce, and a third of the cheese mixture. Repeat the layers twice.
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4
Bake the casserole, uncovered, until heated through and the cheese is melted, about 25-30 minutes.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
