Name: Eggplant Parmesan Spaghetti with Meat Sauce Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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); 1 lb spaghetti (cooked according to package instructions); Homemade Spaghetti Meat Sauce (pre-cooked); Parmigiano-Reggiano or Parmesan cheese (grated, to taste); Basil (for garnish)

Jump to Recipe· 4.5 from 64 reviews

If you’re looking to wow your dinner guests or just craving a comforting, hearty meal, you’ve got to try this Eggplant Parmesan Spaghetti with Meat Sauce Recipe. I absolutely love how this dish combines crispy, cheesy eggplant slices with rich, savory meat sauce and perfectly cooked spaghetti. It’s like a delicious hug on a plate! When I first tried making this, I was amazed at how the layers of flavor came together—it’s a little Italian magic that feels fancy but is totally doable in your own kitchen.

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Why You’ll Love This Recipe

Comforting Flavor Combo: The crispy eggplant pairs perfectly with the hearty meat sauce over spaghetti for a filling meal.
Crowd Pleaser: My family goes crazy for this recipe every time I make it; it’s a guaranteed hit for weeknights or dinner parties.
Simple Yet Impressive: You don’t need to be a pro cook to get amazing results, and it’s a great way to elevate regular pasta night.
Versatile and Customizable: Easily swap out ingredients or add your favorite twist without losing the essence of this classic dish.

The dish shows a pile of yellow spaghetti noodles spread in a loose mound on a white square plate with rounded edges. On top of the noodles, there are slices of cooked eggplant with a glossy purple skin and soft interior, covered by a layer of melted, slightly browned white cheese. Between the eggplant layers, there are pieces of browned ground meat mixed with small bits of red tomatoes and mushrooms, adding texture and color. The top is garnished with fresh green basil leaves, adding a bright, leafy contrast. The plate sits on a white marbled surface with an orange and white striped cloth and a fork and knife placed behind it near the upper left edge. Photo taken with an iphone --ar 2:3 --v 7 - Eggplant Parmesan Spaghetti with Meat Sauce, Eggplant Parmesan pasta, Italian eggplant spaghetti, hearty eggplant pasta recipe, meat sauce spaghetti

Ingredients You’ll Need

This recipe leans on simple, fresh ingredients that come together beautifully. The key is using fresh eggplants and a homemade meat sauce because those layers of fresh vs. processed make all the difference for flavor. Here’s a breakdown of what you’ll want at the ready.

Flat lay of a whole globe eggplant with deep purple glossy skin, a small mound of all-purpose flour in a simple white ceramic bowl, two whole brown eggs with clean shells, a small white bowl filled with golden Japanese panko breadcrumbs, a small white bowl holding neutral light yellow cooking oil, a block of fresh white mozzarella cheese, a neat bundle of uncooked spaghetti pasta strands, a small white bowl of rich red homemade meat sauce, a small white bowl with finely grated Parmigiano-Reggiano cheese, and a few fresh bright green basil sprigs, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Eggplant Parmesan Spaghetti with Meat Sauce, Eggplant Parmesan pasta, Italian eggplant spaghetti, hearty eggplant pasta recipe, meat sauce spaghetti

Globe Eggplant: Go for firm eggplants with shiny skin; soaking them helps reduce bitterness and makes a crispier fry.
All-purpose Flour: This helps the eggplant slices get a nice base coating before dipping in egg and breadcrumbs.
Large Eggs: Beaten eggs act as glue to hold the crispy panko breadcrumb coating on the eggplant.
Panko Breadcrumbs: I love panko for its extra crunch—it’s a game changer compared to regular breadcrumbs.
Neutral Oil: Use something with a high smoke point like canola or vegetable oil for frying.
Mozzarella Cheese: Fresh mozzarella melts wonderfully over the eggplant, adding that gooey, cheesy factor we all crave.
Spaghetti: Cook according to package instructions; al dente is best as it holds up nicely when combined with sauce and toppings.
Homemade Spaghetti Meat Sauce: Having a rich, savory meat sauce is crucial here; if you don’t have one ready, a good-quality store-bought sauce can work in a pinch.
Parmigiano-Reggiano Cheese: Freshly grated adds that sharp, nutty flavor for finishing touches.
Basil Leaves: Fresh basil not only adds color but a fresh herbal note that brightens the whole dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to tweak this Eggplant Parmesan Spaghetti with Meat Sauce Recipe depending on the season or what’s in my pantry. Feel free to make this your own—it’s super forgiving and welcomes your personal touch.

Vegetarian Variation: Swap out the meat sauce for a chunky tomato basil sauce loaded with vegetables like mushrooms and bell peppers, and you won’t miss the meat at all.
Cheese Twist: Try mixing in some sharp provolone or fontina with the mozzarella for a deeper cheese flavor; I discovered this trick during a cheese sale and it wowed my guests!
Gluten-Free Option: Use your favorite gluten-free spaghetti and gluten-free panko breadcrumbs to keep it friendly for those avoiding gluten.
Spicier Kick: Add a pinch of red pepper flakes to the meat sauce for an extra layer of heat that you can adjust to taste.

How to Make Eggplant Parmesan Spaghetti with Meat Sauce Recipe

Step 1: Prep and Soak the Eggplant

Start by slicing your globe eggplant into about ⅓ inch (8.5 mm) thick rounds. Soaking the slices in water for 10 minutes is a tip I learned early on—it helps draw out some of the bitterness and prevents the eggplant from soaking up too much oil when frying. After soaking, be sure to pat each slice completely dry with paper towels; moisture is the enemy of crispiness, and we want that perfect crunch!

Step 2: Bread the Eggplant Slices

Work with one slice at a time: dredge it first in all-purpose flour, shaking off any excess so you don’t end up with clumpy bits. Then dip the slice into the beaten eggs, letting the extra drip off gently. Finally, coat it evenly in panko breadcrumbs. Here’s a little presentation tip—I like to wipe off the panko from the edges of the eggplant skin after breading so the beautiful purple skin shines through, creating a stunning contrast when they’re cooked.

Step 3: Fry and Broil the Eggplant

Heat about 2 cups of neutral oil in a large frying pan over medium-high heat. It should be hot but not smoking; the key is moderate heat so your eggplant crisps up without burning. Fry the slices until they turn golden brown on each side—usually a couple minutes per side. Use tongs or a slotted spoon to drain them on paper towels so they don’t get soggy. Then, arrange the fried eggplant on a parchment-lined baking sheet, top each slice with fresh mozzarella, and pop it under the broiler for 2-3 minutes until the cheese melts and bubbles, turning golden.

Step 4: Assemble Your Eggplant Parmesan Spaghetti

Cook your spaghetti to al dente per package instructions, drain, and plate it up. Ladle a good amount of your homemade meat sauce over the pasta. Then layer on those cheesy eggplant slices for maximum flavor. Top everything with more meat sauce, freshly grated Parmigiano-Reggiano, and a sprinkling of fresh basil leaves. The flavors meld beautifully, and you’ll find each bite has a perfect balance of textures and taste.

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Pro Tips for Making Eggplant Parmesan Spaghetti with Meat Sauce Recipe

Dry Eggplant Thoroughly: Moisture ruins crispiness—pat your eggplant very dry after soaking for the best fried texture.
Oil Temperature Control: Keep oil hot but not smoking to avoid greasy eggplant; if you see it smoking, let it cool slightly.
Use Fresh Mozzarella: Fresh mozzarella melts beautifully and gives a wonderful creamy texture; shredded pre-shredded cheese won’t give the same effect.
Don’t Overcrowd the Pan: Fry the eggplant in batches for even browning and avoid soggy slices.

How to Serve Eggplant Parmesan Spaghetti with Meat Sauce Recipe

Eggplant Parmesan Spaghetti with Meat Sauce Recipe - Serving

Garnishes

I always finish this dish with fresh basil leaves and a generous grating of Parmigiano-Reggiano cheese. The basil adds a fresh, slightly peppery note that brightens up the richness, while the cheese adds a nutty, salty kick. Sometimes I’ll add a drizzle of high-quality extra virgin olive oil for an extra layer of flavor and shine.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette to contrast the richness. Garlic bread or a warm crusty baguette is also a great choice if you want some extra carbs to soak up that meat sauce. For something veggie-packed, roasted asparagus or steamed broccoli works wonderfully.

Creative Ways to Present

For special occasions, I like to serve the dish family-style in a large casserole dish so everyone can dig in. Alternatively, laying the eggplant slices neatly on top of each plate like a stack before drizzling sauce over makes for a beautiful, elevated presentation—perfect if you want to impress guests with minimal fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers and find the flavors actually deepen after a day in the fridge. It keeps well for up to 3 days, just be sure to keep the eggplant separate if possible to preserve its texture.

Freezing

Freezing works best for the meat sauce and cooked spaghetti portions. I freeze the meat sauce in small batches and freeze cooked pasta separately to avoid sogginess. The eggplant is best made fresh for crunch, but you can freeze cooked eggplant if needed, knowing texture will be softer after thawing.

Reheating

When reheating leftovers, I gently warm the sauce on the stove and toss the pasta in just before serving. For eggplant slices, a quick flash under the broiler or in a hot oven for a few minutes helps re-crisp the edges, bringing back that lovely texture.

FAQs

Can I make the Eggplant Parmesan Spaghetti with Meat Sauce Recipe vegetarian?

Absolutely! Simply replace the meat sauce with a robust tomato sauce filled with vegetables like mushrooms, zucchini, or bell peppers. Consider adding lentils or textured vegetable protein if you want some plant-based protein. The crispy eggplant and cheese will still bring plenty of flavor and texture.
How do I prevent eggplant from getting soggy when frying?

Soaking slices in water and then drying them thoroughly is the secret. Make sure the oil is hot enough before frying, and don’t overcrowd the pan. Drain on paper towels right after frying to remove any excess oil, and you’ll get that perfect crisp exterior.
Can I use frozen eggplant for this recipe?

While fresh eggplant works best for frying and getting a crispy crust, you can technically use frozen eggplant if it’s thawed and patted dry thoroughly. Keep in mind frozen eggplant tends to be softer and might absorb more oil or get less crisp, so results can vary.
What’s the best way to store leftovers?

Store leftovers in airtight containers in the refrigerator, separating the eggplant from pasta and sauce if possible to maintain texture. Leftovers taste great the next day and can be reheated gently for best results.

Final Thoughts

This Eggplant Parmesan Spaghetti with Meat Sauce Recipe has truly become one of my go-to comfort meals. I love how it feels classic but is still special enough to serve when friends come over. The crispy, cheesy eggplant paired with a rich meat sauce over pasta is a combination that never gets old in my house. I highly recommend giving it a try—you’ll enjoy the process as much as the delicious end result. Go ahead, make it your own, and don’t forget to savor every bite!