Eggplant Parmesan Spaghetti with Meat Sauce
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
4
-
Calories
1123 kcal
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Course
Main Course
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Cuisine
American
Eggplant Parmesan Spaghetti with Meat Sauce
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This Eggplant Parmesan Spaghetti combines deeply flavored tomato meat sauce with crispy panko-crusted eggplant, delivering an outstanding pasta dish just as good as those served in restaurants. Perfect for a weekend dinner or date night!
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Ingredients
For the Eggplant Parmesan
- 1 globe eggplant
- ¼ cup all-purpose flour (plain flour)
- 2 large eggs (50 g each w/o shell) (beaten)
- 1 cup panko (Japanese breadcrumbs)
- 2 cups neutral oil (for deep frying)
- 8 oz mozzarella cheese (226 g; fresh)
For Eggplant Parmesan Spaghetti
- 1 lb Spaghetti (cook the spaghetti according to the package instructions)
- Homemade Spaghetti Meat Sauce (pre-cooked)
- Parmigiano-Reggiano or Parmesan cheese (grated)
- basil (to garnish)
Instructions
To Prepare Eggplant Parmesan
- Cut eggplant into ⅓ inch (8.5 mm) thick rounds.
- Soak in water for 10 minutes and pat dry the eggplant slices with paper towels to remove moisture completely.
- Working with 1 slice at a time, dredge eggplant in flour, shaking off the excess. .
- Then, dip in the beaten egg and let the excess drip off. Dredge in panko until evenly coated.
- Transfer to a plate and continue with the next slice until you finish. For better presentation, wipe off panko from the eggplant skin with your finger, so it shows the beautiful purple color. In a large frying pan, heat the oil on medium-high heat. When the oil is hot, but not smoking, shallow fry the eggplants until golden brown. If you are new to frying, read this post.
- Once they are nicely brown and crisp, drain on paper towels. Then, place slices of eggplant in a single layer on a baking sheet lined with parchment paper.
- Put the mozzarella cheese on top and broil until the cheese is melted, about 2-3 minutes.
To Assemble Eggplant Parmesan Spaghetti
- Place cooked pasta on individual serving plates and pour the meat sauce over. Then, put the Eggplant Parmesan on top. Lastly, pour more meat sauce.
- Garnish with basil and grate extra Parmigiano-Reggiano cheese so everyone can add their preferred amount of cheese on top. Enjoy!
To Store
- You can keep the leftovers (separately) in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.
Notes
- The recipe is adapted from My Home Cooked Meals.
Nutrition Information
Show Details
Calories
1123kcal
(56%)
Carbohydrates
110g
(37%)
Protein
44g
(88%)
Fat
53g
(82%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
11g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
160mg
(53%)
Sodium
522mg
(22%)
Potassium
997mg
(28%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
2401IU
(48%)
Vitamin C
7mg
(8%)
Calcium
379mg
(38%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1123 kcal
% Daily Value*
| Calories | 1123kcal | 56% |
| Carbohydrates | 110g | 37% |
| Protein | 44g | 88% |
| Fat | 53g | 82% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 522mg | 22% |
| Potassium | 997mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 2401IU | 48% |
| Vitamin C | 7mg | 8% |
| Calcium | 379mg | 38% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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