Hi, I am Jane. Today, I will show you a way to make eggplant parmesan casserole recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Eggplant Parmesan Casserole Recipe

Eggplant Parmesan Casserole is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Eggplant Parmesan Casserole is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have eggplant parmesan casserole using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant Parmesan Casserole:

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

Instructions 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.

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