Eggplant Parmesan Casserole
A tried and true recipe. Looking for a vegetarian version of chicken parmesan I found most recipes would result in the eggplant becoming slimy and just not a pleasant texture to have in your mouth. So I modified it and this was the result. Hope you like it as much as we do.
Eggplant Parmesan Casserole
A tried and true recipe. Looking for a vegetarian version of chicken parmesan I found most recipes would result in the eggplant becoming slimy and just not a pleasant texture to have in your mouth. So I modified it and this was the result. Hope you like it as much as we do.
Cooking Instructions
- 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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