Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant parmesan casserole. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Fold eggplant slices in half to enclose the cheese mixture. Repeat layering with the remaining ingredients. Eggplant Parmesan Lasagna or Casserole is an Italian comfort dish made with layers of breaded eggplant slices, marinara sauce, basil, mozzarella and parmesan cheese, and then baked until cheese has melted and bubbly. Honestly, this casserole is my rendezvous with comfort food.
Eggplant Parmesan Casserole is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Eggplant Parmesan Casserole is something which I’ve loved my entire life.
To get started with this particular recipe, we have to 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:
- Make ready 1 whole eggplant, skinned and cubed
- Take 2 eggs
- Get 1/4 cup flour
- Prepare 10-20 basil leaves
- Get 1 cup parmesan
- Make ready 1 (45 oz) jar of pasta sauce
- Take 2 cups vegetable oil
- Take 2 cups dried penne
- Prepare 4 cups water
Brush the eggplant slices with the olive oil and place it onto the prepared tray in a single layer. Remove from the oven and set aside. Make the tomato sauce by heating a little olive oil in a large pot. Italian or Globe Eggplant are the best choices of eggplant to use for baked eggplant Parmesan casserole.
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.
Make the tomato sauce by heating a little olive oil in a large pot. Italian or Globe Eggplant are the best choices of eggplant to use for baked eggplant Parmesan casserole. They are bigger and meatier than other varieties. Spread the eggplant in a single layer on the prepared baking sheet. Sliced the eggplant a little thicker, bake a long time at high heat. and bake a longer time for the fully assembled casserole.
So that’s going to wrap it up with this special food eggplant parmesan casserole recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
