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Making Recipes Eggplant Parmesan Casserole using 9 ingredients and 9 steps
Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness.
Let cool; cover with foil and chill.
I followed the recipe to a T, and everything was perfect!
You can cook Eggplant Parmesan Casserole using 9 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Eggplant Parmesan Casserole :
- ➽ 1 whole eggplant, skinned and cubed.
- ➽ 2 eggs.
- ➽ 1/4 cup flour.
- ➽ 10-20 basil leaves.
- ➽ 1 cup parmesan.
- ➽ 1 (45 oz) jar of pasta sauce.
- ➽ 2 cups vegetable oil.
- ➽ 2 cups dried penne.
- ➽ 4 cups water.
After all, Parmesan-coated eggplant slices smothered in tomato sauce and baked until tender is a simple comfort food at its very best. Top with overlapping layer of eggplant slices; drizzle with olive oil. Add even layer of bread crumbs; sprinkle with half the grated cheese. Season to taste with seasoned salt and cracked black pepper. Includes olive oil, eggplant, minced garlic, crushed tomatoes, fresh basil, ricotta cheese, grated parmesan cheese, large egg yolks.
Eggplant Parmesan Casserole step by step :
- 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..
Eggplant Parmesan Casserole - After all, Parmesan-coated eggplant slices smothered in tomato sauce and baked until tender is a simple comfort food at its very best. Top with overlapping layer of eggplant slices; drizzle with olive oil. Add even layer of bread crumbs; sprinkle with half the grated cheese. Season to taste with seasoned salt and cracked black pepper. Includes olive oil, eggplant, minced garlic, crushed tomatoes, fresh basil, ricotta cheese, grated parmesan cheese, large egg yolks.
