Eggplant Parmigiana with Spaghetti
This is one of my favorite dishes. I have ordered it at restaurants many times. This recipe is a perfect copy of what I get in the restaurant. The eggplant pieces are tender on the inside and crispy on the outside. It is seasoned to perfection. With the side of spaghetti and sauce, itis a complete and delicious meal.
Equipment
- Knives
- Medium frying pan
- Small rimmed baking sheet , with a rack that fits into it
- 3 Shallow dishes
- Strainer
- Small pot
- Small saucepan
Ingredients
- 1 Small Eggplant , you'll need to get 4 1/2" thick slices from it
- 1/2 Cup Mozzarella cheese, shredded
- 2 Tbsp Belgioioso parmesan snacking cheese,
- 2 Tbsp Neutral oil
- 2 tsp Salt
- 1/4 tsp Granulated garlic
- 1/4 tsp Granulated onion
- 1/8 tsp Black pepper
For Coating
- 1/2 Cup All-purpose flour
- 1 Large Egg
- 3 Tbsp Panko breadcrumbs
- 3 Tbsp Italian seasoned bread crumbs
- 3 Tbsp Belgioioso parmesan snacking cheese, grated
- 1 Tbsp Water
- 1/4 tsp Dried basil
For Spaghetti
- 2 oz. Dry spaghetti
- 1 1/4 Cup Rao's marinara sauce
- 1/2 tsp Spaghetti seasoning Mix
- 1/2 tsp Salt
Instructions
- Preheat oven to 400℉. Prepare your baking sheet with a rack.
- Wash and slice the eggplant into 4 slices, 1/2 inch thick. Sprinkle each slice with salt and let it set for 20 minutes. This will draw out extra moisture and reduce bitterness. After 20 minutes, pat each slice with a paper towel.
- In a small bowl, mix the onion, garlic, and black pepper. Sprinkle over the four slices of eggplant.
- Beat the egg and water together in another small bowl.
- Set up three shallow dishes. One will be the flour. One will be used for the beaten egg, and the last one will have the breadcrumbs, basil, and parmesan cheese mixed in it.
- Dip each slice in the flour, then the egg, and lastly the breadcrumb mixture. Place slices on a rack and let them set for 5 minutes.
- Place a small pot of water with a 1/2 tsp salt on high heat. Bring water to a boil. Add spaghetti noodles and cook according to package directions.
- In a medium frying pan over medium-high heat, add 1 tbsp of the oil. Add the four slices to the pan. Reduce the heat to medium and cook for 2-3 minutes, or until it is golden brown.
- Add the remaining 1 tablespoon of oil to the outer edges of the pan. Flip the eggplant and cook for 2-3 minutes, or until it is golden brown. Transfer to a paper towel to drain.
- Place the marinara sauce and spaghetti seasoning in a small saucepan and heat on medium-low.
- On a rimmed baking sheet with a rack, add the eggplant slices. Spoon 1 tablespoon of spaghetti sauce over each slice. Sprinkle each with 2 tablespoons of mozzarella and 1/2 tablespoon of parmesan cheese.
- Place the baking sheet in the oven and bake for 4-5 minutes or until the cheese is bubbly and golden brown.
- Drain cooked spaghetti. Place 1/2 cup of pasta on a serving plate. Cover with 1/4 cup warmed Rao’s sauce. Add 2 slices of eggplant. Repeat for the second serving plate, and serve hot.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 2 Slices of eggplant, 1/2 cup pasta and 1/4 cup sauceCalories: 580kcalCarbohydrates: 86gProtein: 25gFat: 16gSaturated Fat: 6gCholesterol: 30mgSodium: 1070mgPotassium: 1350mgFiber: 14gSugar: 20gCalcium: 430mgIron: 4.7mg