Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, eggplant parmesan casserole. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Like many good casseroles, Eggplant Parmesan makes great leftovers. It will keep in the fridge for up to five days and can be reheated in the microwave. Reviews for: Photos of Eggplant Parmesan Casserole.
Eggplant Parmesan Casserole is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Eggplant Parmesan Casserole is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have eggplant parmesan casserole using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant Parmesan Casserole:
- Make ready 1 whole eggplant, skinned and cubed
- Prepare 2 eggs
- Get 1/4 cup flour
- Get 10-20 basil leaves
- Get 1 cup parmesan
- Get 1 (45 oz) jar of pasta sauce
- Take 2 cups vegetable oil
- Make ready 2 cups dried penne
- Take 4 cups water
This baked eggplant parmesan recipe will become one of your family favorites! Spread some tomato sauce in the bottom of a large casserole dish. Add a layer of eggplant slices, more marinara, and. Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe.
Instructions to make Eggplant Parmesan Casserole:
- Heat oil in a frying pan at medium high heat.
- Blend together eggs and flour. If it looks too thick add a bit of milk.
- Add a handful of the cubed eggplant to the batter and carefully place each one in the hot oil. Fry until each cube turns gold and starts to float the oil.
- Transfer cooked eggplant to a casserole dish. Repeat steps 3 until all the eggplant has been cooked and add the basil leaves.
- Preheat oven to 400 degrees.
- Boil the 4 cups of water for the pasta and cook penne for 15 minutes or till tender
- Drain pasta and add it to the eggplant pieces. Sprinkle with half a cup of parmesan and toss.
- Cover the penne and eggplant with the pasta sauce then top with remaining parmesan.
- Bake casserole for 15-20 minutes to heat through. Allow to stand 5 minutes before serving.
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