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Eggplant Parmesan with Spaghetti
Created by: Howcan Team
Ingredients
- 2 medium eggplants, sliced into 1/2 inch rounds
- 2 cups of breadcrumbs
- 1 cup of grated parmesan cheese
- 1 cup of all-purpose flour
- 4 eggs, beaten
- 2 cups of marinara sauce
- 2 cups of shredded mozzarella cheese
- 1/4 cup of chopped fresh basil
- 12 ounces of spaghetti
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Preheat the oven to 375°F (190°C).
- Place the eggplant slices in a colander and sprinkle with salt. Let them sit for 30 minutes to release excess moisture. Pat dry with paper towels.
- In three separate shallow dishes, place the flour in one, beaten eggs in another, and combine the breadcrumbs with 1/2 cup of parmesan cheese in the third.
- Dredge each eggplant slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- In a large skillet, heat 1/4 inch of olive oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
- Cook the spaghetti according to the package instructions. Drain and set aside.
- Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange half of the fried eggplant slices over the sauce. Sprinkle with half of the mozzarella cheese and half of the remaining parmesan cheese. Repeat with another layer of marinara sauce, eggplant, mozzarella, and parmesan.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Garnish with chopped fresh basil and serve hot over the cooked spaghetti.
Eggplant Parmesan with Spaghetti, a classic Italian dish, has a rich history dating back to the southern regions of Italy. Traditionally, it consists of breaded and fried eggplant slices layered with marinara sauce and cheese, then baked to perfection. The dish is often served with a side of al dente spaghetti, creating a hearty and satisfying meal. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in the United States, while restaurants in the Little Italy neighborhoods of New York City and San Francisco are known for serving exceptional versions. The key to a delicious Eggplant Parmesan lies in the crispy texture of the eggplant and the flavorful marinara sauce. For a twist, some chefs substitute the eggplant with zucchini or use a combination of both. Whether enjoyed at a cozy trattoria or homemade with a family recipe, Eggplant Parmesan with Spaghetti is a timeless favorite that continues to delight food enthusiasts worldwide.
75 min
4 servings
580 calories
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