Description
This Eggplant Parmesan Spaghetti with Meat Sauce is a delightful Italian-inspired dish featuring crispy shallow-fried eggplant slices topped with melted mozzarella and served over spaghetti with a rich homemade meat sauce. The combination of tender pasta, savory sauce, and cheesy eggplant layers makes for a comforting and flavorful meal perfect for family dinners.
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 (cooked according to package instructions)
- Homemade Spaghetti Meat Sauce (pre-cooked)
- Parmigiano-Reggiano or Parmesan cheese (grated, to taste)
- Basil (for garnish)
Instructions
- Prepare the Eggplant: Cut the eggplant into ⅓ inch (8.5 mm) thick rounds. Soak these slices in water for 10 minutes to remove any bitterness, then pat them dry thoroughly with paper towels to remove all moisture.
- Coat the Eggplant: Working with one slice at a time, dredge the eggplant in all-purpose flour, shaking off any excess. Dip the floured eggplant in the beaten eggs, allowing excess to drip off, then coat evenly with panko breadcrumbs. Place the coated slices on a plate and repeat for all slices. For a better presentation, gently wipe some panko off the eggplant skin to reveal its beautiful purple color.
- Shallow Fry the Eggplant: Heat the neutral oil in a large frying pan over medium-high heat until hot but not smoking. Shallow fry the eggplant slices until they are golden brown and crisp on both sides. Remove and drain 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. Top each slice with fresh mozzarella cheese. Place the sheet under a broiler and broil for about 2-3 minutes until the cheese melts and bubbles.
- Cook Spaghetti and Meat Sauce: Cook the spaghetti according to the package instructions until al dente, then drain. Heat the homemade spaghetti meat sauce until warm.
- Assemble the Dish: On individual plates, place a serving of cooked spaghetti, spoon the meat sauce generously over it, then top with one or more slices of the eggplant parmesan. Pour additional meat sauce over the eggplant, garnish with fresh basil leaves, and finish with a generous grating of Parmigiano-Reggiano or Parmesan cheese.
- Serve: Serve immediately while hot and enjoy the comforting layers of flavors and textures.
Notes
- Soaking eggplant in water helps reduce bitterness and prevents excessive oil absorption during frying.
- Use panko breadcrumbs for a lighter, crispier texture compared to regular breadcrumbs.
- Ensure the oil is hot enough before frying to avoid greasy eggplant slices.
- Broiling the cheese quickly melts it without overcooking the eggplant beneath.
- Leftover meat sauce can be stored refrigerated for up to 3 days or frozen for longer storage.
- This dish can be made vegetarian by substituting the meat sauce with a marinara or vegetable-based sauce.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 115 mg
