Eggplant Parmesan Casserole
Eggplant Parmesan Casserole

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, eggplant parmesan casserole. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Eggplant Parmesan Casserole is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Eggplant Parmesan Casserole is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have 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. Get 2 eggs
  3. Get 1/4 cup flour
  4. Make ready 10-20 basil leaves
  5. Take 1 cup parmesan
  6. Prepare 1 (45 oz) jar of pasta sauce
  7. Make ready 2 cups vegetable oil
  8. Take 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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