1h 5m$12.90Eggplant Parmesan with Spaghetti
Breaded eggplant baked with marinara, mozzarella, and Parmesan until bubbly, then served over spaghetti with extra sauce. This vegetarian Italian-American classic is crisp at the edges, saucy, and comforting.
- Cuisine
- Italian-American
- Energy
- 1106 calories per serving
- Protein
- 45.8 g per serving
- Carbs
- 143.9 g per serving
- Fat
- 44 g per serving
- Sodium
- 2383 mg per serving
Shopping options
olive oil
0.33 Cup
Kroger® Extra Virgin Olive Oil
16%
kosher salt, divided, plus more for pasta water
1.5 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
Italian seasoning
2 Teaspoon
Kroger® Italian Seasoning Shaker
2%
grated Parmesan cheese, divided
0.75 Cup
Kroger® Parmesan Grated Cheese
28%
all-purpose flour
0.75 Cup
Kroger® Bleached All Purpose Flour
4%
panko breadcrumbs
2 Cup
Kikkoman® Panko Japanese Style Bread Crumbs
45%
shredded mozzarella cheese
2 Cup
Kroger® Mozzarella Shredded Cheese
100%
large eggs
2 Count
Kroger® Grade A Large White Eggs
17%
marinara sauce
4 Cup
Kroger® Marinara Pasta Sauce
67%
eggplant, sliced 1/2-inch thick
2 Count
Eggplant
100%
spaghetti
12 Ounce
Kroger® Spaghetti
75%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- eggplant-2 medium
- marinara sauce-4 cups
- panko breadcrumbs-2 cups
- large eggs-2 count
- shredded mozzarella cheese-2 cups
- all-purpose flour-0.75 cups
- grated Parmesan cheese-0.75 cups
- olive oil-0.33 cups
- Italian seasoning-2 teaspoons
- kosher salt-1.5 teaspoons
- spaghetti-12 ounces
Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Slice the eggplant 1/2-inch thick, sprinkle both sides with 1 teaspoon kosher salt, and let stand 15 minutes.
Keep knife fingers tucked while slicing the eggplant.
Pat the eggplant dry. Set up three shallow bowls with flour, beaten eggs, and panko mixed with Italian seasoning and the remaining 1/2 teaspoon kosher salt.
Working one slice at a time, coat eggplant in flour, dip in egg, then press into seasoned panko until evenly breaded.
Arrange breaded eggplant on the baking sheet, drizzle with olive oil, and bake for 20 minutes, flipping halfway, until golden and crisp.
Use oven mitts when handling the hot baking sheet.
Spread 1 cup marinara sauce in the baking dish. Layer in the baked eggplant with mozzarella and 1/2 cup Parmesan, spooning about 2 cups marinara between and over the slices.
Bake at 425°F for 15 to 18 minutes until the cheese is melted and bubbling and the sauce is hot.
Use oven mitts when handling the hot baking dish and set it on a heatproof surface.
While the eggplant bakes, bring a large pot of water to a boil and salt it with additional kosher salt. Cook the spaghetti until al dente, then drain.
Drain spaghetti carefully to avoid steam burns.
Warm the remaining 1 cup marinara sauce in the pot, add the drained spaghetti, and toss to coat.
Serve the eggplant Parmesan over the sauced spaghetti and sprinkle with the remaining 1/4 cup Parmesan.
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