Eggplant Parmesan Casserole. Repeat layering with the remaining ingredients. Though I love Eggplant Casserole, many times it is far too greasy or the eggplant is tough and chewy or too dry. The ingredients to make the casserole are inexpensive, but it can be quite costly to buy ready made.

To take lots of oil and fat out of this classic casserole. I also love that this eggplant parmesan quinoa casserole uses simple ingredients and a lot of pantry staples. Tomato sauce, quinoa and spices are all things most of us have on hand. You can cook Eggplant Parmesan Casserole using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Eggplant Parmesan Casserole

You need of whole eggplant, skinned and cubed.
It's of eggs.
It's of flour.
Prepare of basil leaves.
It's of parmesan.
Prepare of jar of pasta sauce.
You need of vegetable oil.
Prepare of dried penne.
It's of water.

That leaves just eggplant, onion and cheeeeese to pick up from the store. So if you too love eggplant parmesan but don't want to invest the time or deal with. This cheesy, saucy Eggplant Parmesan Casserole is my kind of comfort food. The sauce is fresh and tomato-y, the sour cream/cream cheese layers are creamy and tangy and indulgent, the breaded eggplant slices are tasty and "meaty" and the overall effect is warm, cheesy and delicious.

Eggplant Parmesan Casserole step by step

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..

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. If you order eggplant parmesan at a restaurant, it will definitely be very high in carbs. Traditional eggplant parmesan uses flour and bread crumbs to coat the eggplant slices. This keto eggplant parmesan has much, much lower carbs.