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Eggplant Parmesan over Spaghetti
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Baking sheet
  • Baking dish
  • Large pot
  • Colander

Ingredients
  

  • 2 large eggplants, sliced into 1/2-inch rounds
  • 2 large eggs
  • 2 cups Italian breadcrumbs
  • 1/4 cup olive oil
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 12 ounces spaghetti
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Dip each eggplant slice into the beaten eggs, then coat it evenly with breadcrumbs. Place the slices on the prepared baking sheet.
  • Drizzle the olive oil over the coated eggplant slices and season lightly with salt and pepper. Bake for 20 minutes, flipping halfway through, until the coating turns golden.
  • Spread 1 cup of marinara sauce in the bottom of a baking dish. Arrange half the baked eggplant slices on top, then spoon more sauce over them and sprinkle with half the mozzarella and Parmesan.
  • Repeat the layers with the remaining eggplant, sauce, and cheeses. Bake for 15 minutes until the cheese melts and bubbles.
  • While the eggplant bakes, cook the spaghetti in a large pot of salted boiling water according to package directions. Drain the pasta.
  • Divide the spaghetti among four plates, top each with eggplant parmesan slices, and garnish with fresh basil leaves.

Notes

For the best texture, slice the eggplant evenly so every piece cooks at the same rate. If the marinara sauce tastes too acidic, stir in a pinch of sugar before layering. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the crust from turning soggy.
Course: Main Course
Cuisine: Italian
Equipment: Baking sheet, Baking dish, Large pot, Colander