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Eggplant, Cheese And Thai Basil Casserole

Ramona.Werst's picture
You can prepare the fried Eggplant and the homemade Thai Basil Pasta Sauce ahead. You can even freeze and use when you are ready to put your Thai Basil Eggplant Parmesan Casserole together. This saves a lot of time.
Ingredients
  Eggplants 2 Large
  Seasoned bread crumbs 2 Cup (32 tbs)
  All purpose flour 1 Cup (16 tbs)
  Eggs 6 , slightly beaten
  Kosher salt 1 Pinch
  Ground pepper 1⁄4 Teaspoon (Use Fresh)
  Oil 1 Cup (16 tbs) (Crisco, For Frying)
  Pasta sauce 8 Cup (128 tbs)
  Cottage cheese/Ricotta cheese 16 Ounce
  Cheddar cheese 1 Cup (16 tbs), shredded
  Mozzarella cheese 1 Cup (16 tbs), shredded
  Parmesan cheese 1 Cup (16 tbs), grated
  Red bell pepper 1
  Mushrooms 1 Cup (16 tbs), sliced
  Sweet onions 1 Medium, sliced (Separated The Rings)
  Jalapenos 1 Cup (16 tbs), minced
Directions

Take an eggplant and cut into round slices approximately 1/4” thick. Soak the slices in water and Kosher salt water. Place a Thai basil leaf on the eggplant and dip in the egg mixture. Roll the eggplant in the bread crumb, salt, pepper and flour mixture, make sure that the pieces are fully covered. Place on a dish and set aside.

Heat the oil in a heavy bottom skillet. Fry the slices with the side that has the basil leaf side down. Cook the slices for about 2 minutes on each side. Once the slices are fried, put them on a paper towel to drain.

Once the pieces are cooled completely, put them in a ziplock bag and put in the freezer. Or you can use right away.

Prepare the pasta sauce and set it aside. You can make Homemade Pasta Sauce, just click on the hyperlink for the recipe.

Spray a baking dish with some oil. Arrange the eggplant in a single layer. You may need to cut some of the slices in half to fill the bottom layer. Cover the pieces with cheese mixture. If you are using meat, spread some of the meat over the cheese mixture. Sprinkle the shredded cheeses over this layer. (I use mozzarella cheese, shredded cheddar cheese and parmesan cheese). It’s time for you to get creative! You can either add more meat or add some red bell peppers, minced jalapenos, thinly sliced onion rings, sliced mushrooms in layers and then cover with the pasta sauce. You can do this in whatever way you like! Once you have added pasta sauce, put the final layer of eggplant slices over the pasta sauce. layer of cheese mixture on top of the eggplant slices. Spread the pasta sauce over the cheese mixture layer. Sprinkle some shredded cheese over it.

Bake it at 350°F until it is cooked all way through. If you notice extra liquid, use a baster and remove the liquid.

The Thai Basil Eggplant Parmesan with homemade Pasta Sauce is ready to be served!

"If you like this video, please remember to visit Real Texas Blog for more videos from Ramona_werst."

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Baked
Dish: 
Casserole
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Gourmet
Story
My mother-in-law grew her own little eggplants. She would bring me 2 little eggplants, and ask if I would make my famous Eggplant Parmesan, because it was Mike's (my father-in-law) favorite dish. We lived 70 miles from a grocery store that carried eggplants, but I would drive just to get more eggplant. Maurine's just wasn't big enough. I never did tell her that I had to add to her eggplants. She was so proud that her 2 little eggplants made a big casserole dish of homemade Eggplant Parmesan!
Do you love eggplant and cheese? Then you must watch this video for a recipe that brings the two together in a delicious casserole. Watch Ramona Werst's simple recipe that will yield a casserole so yummy that you would want to bake one after the other!

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