Dinner

Eggplant Parmesean Casserole is for Dinner.

Eggplant Parmesean Casserole takes several minutes to prepare.

Eggplant Parmesean Casserole takes several minutes to cook.

Eggplant Parmesean Casserole makes 6 servings.

The ingredients for Eggplant Parmesean Casserole are:

Onions, raw, 1 cup, chopped
Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4
Red Ripe Tomatoes, 3 medium whole (2-3/5" dia)
Sargento Ultra Thin Provolone, 3 serving
Parmesan Cheese, grated, 12 tbsp
Zucchini, 2 cup, mashed
*Oregeno, 1 tsp
Basil, 2 tbsp
Garlic powder, 1 tsp

Here is how you make Eggplant Parmesean Casserole:

Preheat 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 pot; cook and stir onion,tomatoes, 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.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user CHROMACERL183.

The nutritional information for Eggplant Parmesean Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 293.2

• Total Fat: 14.9 g
• Cholesterol: 24.6 mg
• Sodium: 532.2 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 8.2 g
• Protein: 17.9 g