Eggplant Parmesan Spaghetti with Meat Sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
1123 kcal
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Course
Main Course
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Cuisine
American
Eggplant Parmesan Spaghetti with Meat Sauce
Description
Eggplant Parmesan Spaghetti with Meat Sauce merges layers of crispy eggplant coated in panko crumbs with classic Italian pasta. The eggplant slices are soaked to reduce moisture, then dredged in flour, dipped in beaten eggs, and coated with Japanese-style panko breadcrumbs before being shallow fried until golden and crisp. After frying, mozzarella cheese is placed on each slice and broiled briefly until melted, adding richness to the crispy eggplant. This preparation creates a satisfying textural combination when combined with spaghetti dressed in a savory pre-cooked meat sauce. The dish is finished with grated Parmesan cheese and fresh basil leaves to enhance aroma and flavor.
Cooking the spaghetti according to package instructions ensures the pasta is tender to complement the fried eggplant slices. The mixture of melted cheese, crunchy eggplant, and hearty meat sauce delivers a balanced, comforting meal that can be served as a main dish. The technique of shallow frying and broiling cheese atop the eggplant slices highlights the contrasting textures inherent in the recipe.
Ingredients
For the Eggplant Parmesan
- 1 globe eggplant
- ¼ cup all-purpose flour
- 2 egg beaten, large, 50 g each, without shell
- 1 cup breadcrumbs Japanese style panko
- 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)
- spaghetti meat sauce pre-cooked, homemade
- Parmesan Cheese grated, Parmigiano-Reggiano or Parmesan
- 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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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