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Before you jump to Eggplant Parmesan Casserole recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Consuming Apples Is Good.
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In conclusion, I guess an apple a day really can keep the doctor away and now you recognize why. One thing you should understand is that we only discussed a handful of the benefits of eating apples. You will be able to find many more benefits with regard to your health in relation to apples. I hope that the next time you go to the food store you wind up getting plenty of apples. It can really help your health for short term and for the long haul.
We hope you got insight 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 cook it.
The ingredients needed to cook Eggplant Parmesan Casserole:
- Get 1 whole eggplant, skinned and cubed
- You need 2 eggs
- Use 1/4 cup flour
- Provide 10-20 basil leaves
- Get 1 cup parmesan
- Use 1 (45 oz) jar of pasta sauce
- Prepare 2 cups vegetable oil
- Provide 2 cups dried penne
- Use 4 cups water
Instructions 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.
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