Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, eggplant parmesan casserole. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Reviews for: Photos of Eggplant Parmesan Casserole. 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. Baked Eggplant Sandwiches - Oven-Fried Eggplant Stuffed with Salami and Cheese.
Eggplant Parmesan Casserole is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Eggplant Parmesan Casserole is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have eggplant parmesan casserole using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Eggplant Parmesan Casserole:
- Take 1 whole eggplant, skinned and cubed
- Prepare 2 eggs
- Take 1/4 cup flour
- Prepare 10-20 basil leaves
- Make ready 1 cup parmesan
- Make ready 1 (45 oz) jar of pasta sauce
- Prepare 2 cups vegetable oil
- Get 2 cups dried penne
- Make ready 4 cups water
Though I love Eggplant Casserole, many times it is far too greasy or the eggplant is tough and chewy or too dry. The ingredients to make the casserole are inexpensive. Dip eggplant slices in egg mixture; coat with flour mixture. Eggplant Parmesan Casserole. this link is to an external site that may or may not meet accessibility guidelines.
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.
Dip eggplant slices in egg mixture; coat with flour mixture. Eggplant Parmesan Casserole. this link is to an external site that may or may not meet accessibility guidelines. Baked Eggplant Parmesan Casserole is far healthier than the fried casserole due to less consumption of oil in its preparation. Eggplant being the core ingredient in the recipe is full of vitamins. Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe.
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