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Eggplant Parmesan with Spaghetti
1h 5m$13.32

Eggplant 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.

  • baked
  • breaded
  • comfort food
  • dinner
  • eggplant
  • eggplant parmesan
  • entertaining
  • family-friendly
  • italian-american
  • lunch
  • main course
  • marinara
  • mozzarella
  • nut-free
  • parmesan
  • pasta
  • shellfish-free
  • spaghetti
  • supper
  • vegetarian
Bundle it with similar meals
25 min prep40 min cook4 servingshard
Cuisine
Italian-American

Shopping options

Check ingredients to include themPackage used · most used first

eggplant, sliced 1/2-inch thick · 2 Count

Eggplant

100%

In recipe$3.58
To buy$3.58
Details
1 each$1.79 per packageBuy 2Package use: 100%Product matchEstimated

shredded mozzarella cheese · 2 Cup

Kroger® Mozzarella Shredded Cheese

100%

In recipe$2.00
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 100%Product matchEstimated

marinara sauce · 4 Cup

Kroger® Marinara Pasta Sauce

76%

In recipe$3.03
To buy$4.00
Details
Kroger · 24 oz$2.00 per packageBuy 2Package use: 76%Product matchEstimated

spaghetti · 12 Ounce

Kroger® Spaghetti

75%

In recipe$1.00
To buy$1.33
Details
Kroger · 16 oz$1.33 per packageBuy 1Package use: 75%Product matchEstimated

panko breadcrumbs · 2 Cup

Kroger® Japanese Style Panko Bread Crumbs

45%

In recipe$1.04
To buy$2.29
Details
Kroger · 8 oz$2.29 per packageBuy 1Package use: 45%Product matchEstimated

grated Parmesan cheese, divided · 0.75 Cup

Kroger® Parmesan Grated Cheese

28%

In recipe$0.96
To buy$3.39
Details
Kroger · 8 oz$3.39 per packageBuy 1Package use: 28%Product matchEstimated

large eggs · 2 Count

Kroger® Grade A Large White Eggs

17%

In recipe$0.37
To buy$2.19
Details
Kroger · 12 ct$2.19 per packageBuy 1Package use: 17%Product matchEstimated

olive oil · 0.33 Cup

Kroger® Extra Virgin Olive Oil

16%

In recipe$1.09
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 16%Product matchEstimated

all-purpose flour · 0.75 Cup

Kroger® Bleached All Purpose Flour

4%

In recipe$0.11
To buy$2.59
Details
Kroger · 5 lb$2.59 per packageBuy 1Package use: 4%Product matchEstimated

Italian seasoning · 2 Teaspoon

Kroger® Italian Seasoning Shaker

2%

In recipe$0.14
To buy$5.79
Details
Kroger · 3 oz$5.79 per packageBuy 1Package use: 2%Product matchEstimated

kosher salt, divided, plus more for pasta water · 1.5 Teaspoon

Kroger® Coarse Kosher Salt

1%

In recipe$0.02
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Cost Summary

Availability unavailable
$13.32

· only what you use

$3.33

per serving · 4 servings

You pay at checkout$34.15
39% used in this recipe$20.83 unused

All ingredients selected

Checkout$37.44
Recipe portion$13.34

1 common ingredient not selected — staples start unchecked; select them above to include them.

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-3/4 cup
  • grated Parmesan cheese-3/4 cup
  • olive oil-1/3 cup
  • Italian seasoning-2 teaspoons
  • kosher salt-1 1/2 teaspoons
  • spaghetti-12 ounces
1
Salt the eggplant
Cutting Board
Chef’s knife
Parchment paper
Rimmed baking sheet

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.

2 Count eggplant
1 teaspoon Kosher Salt
2
Set up breading station
Shallow bowls

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.

2 Count eggplant
3/4 cup all-purpose flour
2 Count eggs
2 cups panko breadcrumbs
2 teaspoons italian seasoning
1/2 teaspoon Kosher Salt
3
Bread the eggplant
Shallow bowls

Working one slice at a time, coat eggplant in flour, dip in egg, then press into seasoned panko until evenly breaded.

2 Count eggplant
3/4 cup all-purpose flour
2 Count eggs
2 cups panko breadcrumbs
4
Bake until crisp
Tongs
Parchment paper
Rimmed baking sheet

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.

2 Count eggplant
1/3 cup olive oil
5
Assemble the casserole
9x13-inch baking dish

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.

3 cups marinara sauce
2 cups mozzarella cheese
1/2 cup parmesan cheese
6
Bake until bubbly
9x13-inch baking dish

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.

7
Cook the spaghetti
Large pot
Colander

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.

12 ounces spaghetti
1 1/2 teaspoons Kosher Salt
8
Sauce the spaghetti
Large pot
Tongs

Warm the remaining 1 cup marinara sauce in the pot, add the drained spaghetti, and toss to coat.

1 cup marinara sauce
9
Serve
Tongs

Serve the eggplant Parmesan over the sauced spaghetti and sprinkle with the remaining 1/4 cup Parmesan.

1/4 cup parmesan cheese
10

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