Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, eggplant parmesan casserole. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Eggplant Parmesan Casserole is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Eggplant Parmesan Casserole is something which I have loved my whole life.
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.
To begin with this particular recipe, we must first prepare a few components. You can have eggplant parmesan casserole using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Parmesan Casserole:
- Get 1 whole eggplant, skinned and cubed
- Take 2 eggs
- Make ready 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
- Take 2 cups dried penne
- Get 4 cups water
This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. My eggplant parmesan recipe will be the one you use over and over again. As an Amazon Associate I earn from qualifying purchases. 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.
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.
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. 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. Baked Eggplant Parmesan Casserole is far healthier than the fried casserole due to less consumption of oil in its preparation.
So that is going to wrap this up with this exceptional food eggplant parmesan casserole recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
