Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, eggplant parmesan casserole. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. Reviews for: Photos of Eggplant Parmesan Casserole.
Eggplant Parmesan Casserole is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Eggplant Parmesan Casserole is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Prepare 1 whole eggplant, skinned and cubed
- Get 2 eggs
- Take 1/4 cup flour
- Take 10-20 basil leaves
- Prepare 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
Add a layer of eggplant slices, more marinara, and. Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. Eggplant Parmesan Casserole - Killing Two Food Wishes with One Delicious Stone. I've received a ton of requests for eggplant Parmesan, and I finally got around to filming my "low-fat" version.
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.
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. 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.
So that’s going to wrap this up for this exceptional food eggplant parmesan casserole recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
