Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a Authentic dish, eggplant parmesan casserole. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Eggplant Parmesan Casserole is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Eggplant Parmesan Casserole is something which I’ve loved my entire life.
Eggplant Parmesan Casserole. this link is to an external site that may or may not meet accessibility. 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.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Get 1 whole eggplant, skinned and cubed
- Get 2 eggs
- Get 1/4 cup flour
- Prepare 10-20 basil leaves
- Take 1 cup parmesan
- Prepare 1 (45 oz) jar of pasta sauce
- Make ready 2 cups vegetable oil
- Make ready 2 cups dried penne
- Make ready 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. 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.
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.
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. 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. Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. • Eggplant chips: Follow the eggplant parmesan recipe up to step five. Instead of adding to the casserole, enjoy the eggplant "chips" for a low-carb snack.
So that’s going to wrap it up for this Easy 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 bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
