Eggplant Parm with spaghetti

Preparation Time:

• Prep Time: 30 minutes

• Cook Time: 45 minutes

• Resting Time: 10 minutes

• Total Time: 1 hour 25 minutes

Servings: 4–6 servings

Difficulty: Moderate

Cuisine: Italian-American

Course: Main Dish, Dinner

Introduction:

Few dishes bring as much comfort as Eggplant Parmesan with Spaghetti — a beloved Italian-American classic. Crispy slices of breaded eggplant, layered with marinara and melted cheese, baked to golden perfection, and served over a bed of spaghetti… it’s hearty, rich, and soul-satisfying.

This dish is the perfect marriage of textures and flavors: tender eggplant inside a crisp coating, savory tomato sauce, stretchy mozzarella, and nutty Parmesan cheese. It’s a fantastic vegetarian alternative to chicken Parmesan, and it often steals the show.

Whether you’re cooking for a Sunday dinner, entertaining guests, or meal-prepping for the week, this dish is guaranteed to impress.

Ingredients:

For the Eggplant:

• 2 large eggplants, sliced into ½-inch rounds

• Salt (for sweating the eggplant)

• 1 cup all-purpose flour

• 3 large eggs, beaten

• 2 cups Italian-style breadcrumbs

• 1 cup grated Parmesan cheese, divided

• 1 tsp garlic powder

• 1 tsp dried oregano

• ½ tsp black pepper

• Olive oil or neutral oil, for frying

For Assembly:

• 2 ½ cups marinara sauce (homemade or store-bought)

• 2 cups shredded mozzarella cheese

• ¼ cup fresh basil leaves (optional, for garnish)

For the Spaghetti:

• 12 oz spaghetti

• Salt, for boiling water

• 1 tbsp olive oil or butter (optional)

Equipment Needed:

• Large baking sheet with rack (for draining eggplant)

• Three shallow bowls (for breading)

• Large skillet or sauté pan

• 9×13-inch baking dish

• Saucepan (for pasta and/or sauce)

• Colander

• Tongs or spatula

Instructions:

Step 1: Sweat the Eggplant

Lay eggplant slices on a baking sheet or tray. Sprinkle both sides with salt and let sit for 30 minutes to draw out bitterness and moisture.

After 30 minutes, blot the slices with paper towels to remove excess moisture. This step also helps achieve a crispier texture when frying.

Step 2: Prepare the Breading Station

Set up three shallow bowls:

1. Flour

2. Eggs, beaten

3. Breadcrumbs mixed with ½ cup Parmesan, garlic powder, oregano, and black pepper

Dredge each eggplant slice in flour, then dip into egg, and finally coat with the breadcrumb mixture. Press firmly so the crumbs adhere well.

Step 3: Fry the Eggplant

In a large skillet, heat about ½ inch of oil over medium heat. Once hot (350°F or shimmering), fry the breaded eggplant in batches for 2–3 minutes per side, until golden and crispy.

Transfer fried eggplant to a wire rack or paper towel-lined tray to drain excess oil.

Tip: Avoid overcrowding the pan — it can lower the oil temperature and make the eggplant soggy.

Step 4: Cook the Spaghetti

While the eggplant drains, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package directions (usually 8–10 minutes).

Drain and toss lightly with olive oil or a few tablespoons of marinara to prevent sticking. Set aside.

Step 5: Assemble the Eggplant Parmesan

Preheat your oven to 375°F (190°C).

In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Layer fried eggplant slices over the sauce. Top with more sauce and a layer of mozzarella and remaining Parmesan.

Repeat layers until all eggplant is used, finishing with cheese on top.

Step 6: Bake

Bake uncovered for 25–30 minutes, or until cheese is melted and bubbly with golden edges.

Let rest for 10 minutes before serving to allow the layers to set.

Step 7: Serve

Divide cooked spaghetti among plates. Top each portion with a generous helping of eggplant Parmesan and a spoonful of extra marinara.

Garnish with fresh basil or additional Parmesan if desired.

Serving Suggestions:

• Pair with garlic bread or a Caesar salad for a complete meal.

• Add a glass of red wine like Chianti or a sparkling Italian soda.

• For lighter fare, serve with zucchini noodles instead of spaghetti.

Nutritional Information (Per Serving – Approximate, based on 6 servings):

Note: These values vary based on the brand of sauce, cheese, and pasta used.