Recipe of Favorite Eggplant Parmesan Casserole

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We hope you got benefit from reading it, now let's go back to eggplant parmesan casserole recipe. You can have eggplant parmesan casserole using 9 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Eggplant Parmesan Casserole:

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

Steps to make Eggplant Parmesan Casserole:

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..

They are bigger and meatier than other varieties. Spread the eggplant in a single layer on the prepared baking sheet. Sliced the eggplant a little thicker, bake a long time at high heat. and bake a longer time for the fully assembled casserole. I like to sprinkle Parmesan/Romano as well as dollop little bits of plain ricotta between the layers. Then I only put the mozarella on top to bake.

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