Recipe: Appetizing Eggplant Parmesan Casserole

Eggplant Parmesan Casserole.

Eggplant Parmesan Casserole You can cook Eggplant Parmesan Casserole using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Eggplant Parmesan Casserole

  1. You need 1 of whole eggplant, skinned and cubed.
  2. You need 2 of eggs.
  3. You need 1/4 cup of flour.
  4. You need 10-20 of basil leaves.
  5. It’s 1 cup of parmesan.
  6. Prepare 1 (45 oz) of jar of pasta sauce.
  7. It’s 2 cups of vegetable oil.
  8. It’s 2 cups of dried penne.
  9. It’s 4 cups of water.

Eggplant Parmesan Casserole step by step

  1. Heat oil in a frying pan at medium high heat..
  2. Blend together eggs and flour. If it looks too thick add a bit of milk..
  3. 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..
  4. Transfer cooked eggplant to a casserole dish. Repeat steps 3 until all the eggplant has been cooked and add the basil leaves..
  5. Preheat oven to 400 degrees..
  6. Boil the 4 cups of water for the pasta and cook penne for 15 minutes or till tender.
  7. Drain pasta and add it to the eggplant pieces. Sprinkle with half a cup of parmesan and toss..
  8. Cover the penne and eggplant with the pasta sauce then top with remaining parmesan..
  9. Bake casserole for 15-20 minutes to heat through. Allow to stand 5 minutes before serving..

Leave a Comment