Description
This Eggplant Parmesan Spaghetti with Meat Sauce is a flavorful Italian-inspired dish that features crispy fried eggplant slices topped with melted mozzarella, served atop a bed of spaghetti generously coated in a rich, homemade meat sauce. Garnished with fresh basil and Parmigiano-Reggiano, it combines crispy textures and hearty flavors perfect for a comforting meal.
Ingredients
Scale
For the Eggplant Parmesan
- 1 globe eggplant
- ¼ cup all-purpose flour (plain flour)
- 2 large eggs (50 g each without shell, beaten)
- 1 cup panko (Japanese breadcrumbs)
- 2 cups neutral oil (for deep frying)
- 8 oz (226 g) fresh Mozzarella cheese
For the Eggplant Parmesan Spaghetti
- 1 lb spaghetti (cooked according to package instructions)
- Homemade Spaghetti Meat Sauce (pre-cooked, quantity as desired)
- Parmigiano-Reggiano or Parmesan cheese (grated, for serving)
- Basil leaves (for garnish)
Instructions
- Prepare the Eggplant: Slice the globe eggplant into ⅓ inch (8.5 mm) thick rounds. Soak the slices in water for 10 minutes, then pat them dry thoroughly with paper towels to remove all moisture.
- Coat the Eggplant: Working one slice at a time, dredge each eggplant slice in flour, shaking off excess. Dip into the beaten eggs, allowing any excess egg to drip off. Finally, coat evenly with panko breadcrumbs. Place coated slices on a plate and gently wipe panko off the eggplant skin side to reveal the natural purple color.
- Fry the Eggplant: Heat neutral oil in a large frying pan over medium-high heat until hot but not smoking. Shallow fry the breaded eggplant slices until golden brown and crisp on each side. Drain the fried slices 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 on top of each piece. Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly.
- Cook the Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain and keep warm.
- Assemble the Dish: Plate the cooked spaghetti and pour a generous amount of the pre-cooked homemade meat sauce over it. Top with the eggplant Parmesan slices, then add more meat sauce on top of the eggplant.
- Garnish and Serve: Garnish with fresh basil leaves and grate Parmigiano-Reggiano cheese over the dish. Serve immediately and enjoy this hearty, layered Italian-style meal.
Notes
- Soaking the eggplant slices in water prevents bitterness and reduces oil absorption during frying.
- Use fresh mozzarella for best melting results.
- Wiping the panko off the skin side enhances presentation by showing the eggplant’s purple color.
- Shallow frying allows for a crispy exterior without deep frying the eggplant completely.
- Pre-cooked homemade meat sauce can be prepared in advance for convenience.
- Broiling the assembled eggplant and mozzarella quickly melts the cheese without overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 110 mg
