Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, eggplant parmesan casserole. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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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 simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Eggplant Parmesan Casserole is something which I’ve loved my whole life.
To get started with this recipe, we have to 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:
- Make ready 1 whole eggplant, skinned and cubed
- Get 2 eggs
- Take 1/4 cup flour
- Take 10-20 basil leaves
- Make ready 1 cup parmesan
- Take 1 (45 oz) jar of pasta sauce
- Get 2 cups vegetable oil
- Prepare 2 cups dried penne
- Prepare 4 cups water
To take lots of oil and fat out of this classic casserole. The best cheese to use in eggplant Parmesan casserole. Fresh mozzarella cheese is the best type of cheese to use in this casserole and it can be difficult to shred. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
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.
Fresh mozzarella cheese is the best type of cheese to use in this casserole and it can be difficult to shred. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. The best thing about the cafeteria's eggplant parm was that it was an eggplant parmesan casserole, like eggplant lasagna, but no meat in the sauce, just eggplant parmesan layered with marinara sauce and cheese. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.
So that’s going to wrap it up for this special food eggplant parmesan casserole recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
