Holy leftovers Batman! See these six containers above? This was after we ate 3-4 servings ourselves. So much food, and so delicious too. I bought a ton of eggplant at le Costco, so I had to think of many ways to make eggplant.
It’s funny, but eggplant parm was not my first thought….but when it did come up, all I wanted was a big, hearty casserole….with lots of cheese. Yes, lots. I think I succeeded, and with all the leftovers, I continued to eat cheese and eggplant and more cheese for days to come. Lucky me!
- 1/2 lb penne pasta (whole wheat)
- 1-2 jars marinara sauce
- dried basil
- 1 cup mozzarella cheese
- 2-3 medium eggplant
- 2 eggs
- Italian-style breadcrumbs
- olive oil
- Servings: 8-10
- Difficulty: easy
Preheat oven to 350 degrees. Spray 9 x 13 casserole dish with cooking spray and set aside.
Cooking pasta according to package instructions, but cook 2 minutes less than box instructions. Drain and set aside.
Meanwhile, slice eggplant. Prepare two rimmed plates/large bowls. One should have the two eggs scrambled with a bit of water. The other should be full of breadcrumbs.
Coat each piece of eggplant with egg and then with the breadcrumbs. Heat large skillet with olive oil. Pan-fry each eggplant slice, flipping halfway through.
In the casserole dish, layer marinara sauce, sprinkling of basil, pasta. Do this until the pasta is done (it should be two pasta layers). Add a layer of mozzarella cheese.
Now add a layer of fried eggplant. There should be just one layer. Then cover with marianara sauce and then lots and lots of cheese.
Bake 15-20 minutes. For the last 2-3 minutes, turn on the broiler, so the cheese gets crispy on top!