PlumTally

Recipe combo

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.

Loading recipe combo details...

Recipe details

Cuisine
Italian-American
Servings
4
Total time
1 hr 5 min
Prep
25 min
Cook
40 min
Difficulty
hard

Ingredients

  • 2 Count eggplant, sliced 1/2-inch thick - 2 (medium), Sliced 1/2-inch thick.
  • 1.5 Teaspoon kosher salt, divided, plus more for pasta water - 1 1/2 (teaspoons), Divided, plus more for pasta water.
  • 0.75 Cup all-purpose flour - 3/4 (cup)
  • 2 Count large eggs - 2 (count), Beaten for breading station.
  • 2 Cup panko breadcrumbs - 2 (cups)
  • 2 Teaspoon Italian seasoning - 2 (teaspoons)
  • 0.33 Cup olive oil - 1/3 (cup)
  • 4 Cup marinara sauce - 4 (cups), Divided between baking dish, layering, and saucing spaghetti.
  • 2 Cup shredded mozzarella cheese - 2 (cups), shredded
  • 0.75 Cup grated Parmesan cheese, divided - 3/4 (cup), Divided: 1/2 cup for layering and 1/4 cup for serving.
  • 12 Ounce spaghetti - 12 (ounces)

Instructions

  1. Salt the eggplant

    1. *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.

  2. Set up breading station

    2. 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*.

  3. Bread the eggplant

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

  4. Bake until crisp

    4. Arrange breaded eggplant on the baking sheet, drizzle with *olive oil*, and bake for *20 minutes*, flipping halfway, until *golden and crisp*.

  5. Assemble the casserole

    5. 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.

  6. Bake until bubbly

    6. Bake at *425°F for 15 to 18 minutes* until the cheese is *melted and bubbling* and the sauce is hot.

  7. Cook the spaghetti

    7. 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.

  8. Sauce the spaghetti

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

  9. Serve

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