Description
This Eggplant Parmesan Spaghetti with Meat Sauce is a comforting Italian-inspired dish featuring golden, crispy fried eggplant slices topped with melted mozzarella cheese, served over perfectly cooked spaghetti and a rich homemade meat sauce. Garnished with fresh basil and Parmesan cheese, this recipe combines textures and flavors for a satisfying meal.
Ingredients
Scale
For the Eggplant Parmesan
- 1 globe eggplant
- ¼ cup all-purpose flour (plain flour)
- 2 large eggs (50 g each, beaten)
- 1 cup panko (Japanese breadcrumbs)
- 2 cups neutral oil (for deep frying)
- 8 oz Mozzarella cheese (226 g, fresh)
For the Eggplant Parmesan Spaghetti
- 1 lb spaghetti (cook according to package instructions)
- Homemade spaghetti meat sauce (pre-cooked, quantity as needed)
- Parmigiano-Reggiano or Parmesan cheese (grated, to taste)
- Fresh basil leaves (for garnish)
Instructions
- Prepare the eggplant slices: Cut the eggplant into ⅓ inch (8.5 mm) thick rounds. Soak the slices in water for 10 minutes to remove any bitterness, then pat dry thoroughly with paper towels to eliminate moisture.
- Bread the eggplant: Working one slice at a time, dredge the eggplant in flour, shaking off any excess. Dip the slice into the beaten eggs, letting the surplus drip off, then coat evenly with panko breadcrumbs. Repeat for all slices. For better presentation, gently wipe breadcrumbs off the eggplant skin with your finger to reveal the purple color.
- Fry the eggplant: In a large frying pan, heat the neutral oil over medium-high heat until hot but not smoking. Shallow fry the breaded eggplant slices until golden brown and crisp on both sides. Drain the fried eggplant on paper towels to remove excess oil.
- Broil with mozzarella: Arrange the fried eggplant slices in a single layer on a baking sheet lined with parchment paper. Place slices of fresh mozzarella cheese on top of each eggplant slice. Broil in the oven until the cheese melts, about 2-3 minutes, watching carefully to prevent burning.
- Cook the spaghetti: Prepare the spaghetti according to package instructions until al dente. Drain and set aside.
- Assemble the dish: Place a portion of cooked spaghetti on each serving plate. Spoon the homemade meat sauce over the pasta. Top with the eggplant parmesan slices. Add more meat sauce on top as desired.
- Garnish and serve: Garnish the dish with fresh basil leaves and a generous grating of Parmigiano-Reggiano or Parmesan cheese. Serve immediately and enjoy your delicious Eggplant Parmesan Spaghetti with Meat Sauce!
Notes
- Soaking eggplant in water reduces bitterness and prevents browning.
- Shallow frying ensures crispness while using less oil than deep frying.
- Use fresh mozzarella for best melting results and flavor.
- The meat sauce should be pre-cooked, making the final assembly quick and easy.
- Adjust the amount of cheese and basil to your personal taste preferences.
- To reduce fat, you can bake the breaded eggplant slices instead of frying, though the texture will differ.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 110 mg
