Creamy Eggplant Parmesan Casserole Food

CREAMY EGGPLANT AND PEPPERONI BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper.
• Meanwhile, heat the remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the pepperoni to the pan and cook until just starting to crisp, about 2 minutes. Transfer to the bowl with the eggplant.
• Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, parsley, half of the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop the top with the ricotta, then top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

JAMIE OLIVER'S EGGPLANT PARMESAN

Steps:

• Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
• Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
• Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
• Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

AWESOME EGGPLANT PARMESEAN CASSEROLE

Steps:

• Remove top and bottom of eggplant.
• Slice eggplant lengthwise into 3/4 inch slices.
• Spread slices onto large platter and salt and pepper both sides.
• In a pie plate crack all eggs and add milk and some salt and pepper.
• Beat well and set aside.
• In another pie plate combine both panko and regular breadcrumbs, mixing well to combine.
• Put about a half inch of oil into large skillet and turn onto medium heat until a wooden spoons tip inserted in oil buubles.
• Dip eggplant slices into egg mixture coating both sides well, allowing excess to drain off.
• Drredge immediately into breadcrumbs, pressing well so it adheres well.
• Fry immediately in small batches so to not overcrowd skillet.
• When crispy on both sides remove from skillet to paper towel lined platter to drain excess oil.
• Preheat oven to 350 degrees.
• Continue frying eggplants until all are done.
• In 13x9 inch glass casserole place 1/3 of sauce.
• Place a single layer of eggplant onto sauce.
• Place another 1/3 sauce over slices.
• Put 1/2 of mozzarella on this layer.
• Repeat by another layer of eggplant, sauce, and all of remaining cheeses, ending with parmesean.
• Bake in oven for 30 to 45 minutes until all cheese is melted and sauce is bubbling.
• Let cool briefly and enjoy.