Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, eggplant parmesan casserole. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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.
Eggplant Parmesan Casserole is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Eggplant Parmesan Casserole is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. 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:
- Prepare 1 whole eggplant, skinned and cubed
- Prepare 2 eggs
- Take 1/4 cup flour
- Prepare 10-20 basil leaves
- Make ready 1 cup parmesan
- Prepare 1 (45 oz) jar of pasta sauce
- Take 2 cups vegetable oil
- Prepare 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. This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs.
Steps 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.
Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted For more comforting casserole dishes, try my spinach artichoke lasagna and lentil baked ziti. My eggplant parmesan recipe will be the one you use over and over again. As an Amazon Associate I earn from qualifying purchases. This easy eggplant parmesan recipe is not only delicious, but also healthy. Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness.
So that’s going to wrap this up for this exceptional food eggplant parmesan casserole recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
