Eggplant Parmesan Casserole
Eggplant Parmesan Casserole

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, eggplant parmesan casserole. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Eggplant Parmesan Casserole is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Eggplant Parmesan Casserole is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook eggplant parmesan casserole using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Eggplant Parmesan Casserole:
  1. Take 1 whole eggplant, skinned and cubed
  2. Make ready 2 eggs
  3. Prepare 1/4 cup flour
  4. Get 10-20 basil leaves
  5. Get 1 cup parmesan
  6. Get 1 (45 oz) jar of pasta sauce
  7. Make ready 2 cups vegetable oil
  8. Get 2 cups dried penne
  9. Take 4 cups water
Instructions to make Eggplant Parmesan Casserole:
  1. Heat oil in a frying pan at medium high heat.
  2. Blend together eggs and flour. If it looks too thick add a bit of milk.
  3. 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.
  4. Transfer cooked eggplant to a casserole dish. Repeat steps 3 until all the eggplant has been cooked and add the basil leaves.
  5. Preheat oven to 400 degrees.
  6. Boil the 4 cups of water for the pasta and cook penne for 15 minutes or till tender
  7. Drain pasta and add it to the eggplant pieces. Sprinkle with half a cup of parmesan and toss.
  8. Cover the penne and eggplant with the pasta sauce then top with remaining parmesan.
  9. Bake casserole for 15-20 minutes to heat through. Allow to stand 5 minutes before serving.

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