Ingredients

• 2 tablespoons olive oil for brushing , or as needed
• 2 eggplant , cut into 1/2-inch thick slices
• 1 tablespoon olive oil
• 1 onion , chopped
• 0.25 pounds mushrooms , sliced
• 3 cloves garlic , minced
• 1 , 15 ounce
• 0.75 teaspoons dried basil
• 0.75 teaspoons dried oregano
• salt and ground black pepper to taste
• 2 cups shredded mozzarella cheese
• 0.5 cups grated Parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Brush 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
3. 3 Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from the oven and reduce temperature to 350 degrees F (175 degrees C).
4. 4 Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic in hot oil 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.
5. 5 Arrange about 1/2 of the eggplant slices in a 2-quart casserole dish; top with 1/2 of the sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese. Repeat layering with remaining ingredients.
6. 6 Bake in the preheated oven until hot and bubby, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition per serving