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Cheesy Eggplant Parmesan Casserole
Ingredients
  • 2 tablespoons olive oil for brushing, or as needed
  • 2 eggplant, cut into ½-inch thick slices
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • ¼ pound mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • salt and ground black pepper to taste
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
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