Hi, I’m Joana. Today, we’re going to prepare eggplant parmesan casserole recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Eggplant Parmesan Casserole Recipe
Eggplant Parmesan Casserole is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Eggplant Parmesan Casserole is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook eggplant parmesan casserole using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Parmesan Casserole:
- Get 1 whole eggplant, skinned and cubed
- Prepare 2 eggs
- Get 1/4 cup flour
- Make ready 10-20 basil leaves
- Make ready 1 cup parmesan
- Take 1 (45 oz) jar of pasta sauce
- Get 2 cups vegetable oil
- Get 2 cups dried penne
- Make ready 4 cups water
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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