Description
This Eggplant Parmesan Spaghetti with Meat Sauce recipe combines crispy, golden-fried eggplant slices topped with melted mozzarella cheese, layered over classic spaghetti and rich homemade meat sauce. A perfect blend of Italian flavors and textures, garnished with fresh basil and Parmigiano-Reggiano, this dish makes an elegant yet comforting meal for four.
Ingredients
Scale
For the Eggplant Parmesan
- 1 globe eggplant
- ¼ cup all-purpose flour
- 2 large eggs (50 g each, beaten)
- 1 cup panko (Japanese breadcrumbs)
- 2 cups neutral oil (for deep frying)
- 8 oz fresh Mozzarella cheese (226 g)
For the Spaghetti and Assembly
- 1 lb spaghetti (cook according to package instructions)
- Homemade Spaghetti Meat Sauce (pre-cooked, quantity to taste)
- Parmigiano-Reggiano or Parmesan cheese (grated, for garnish)
- Fresh basil leaves (for garnish)
Instructions
- Prepare the Eggplant: Slice the eggplant into ⅓ inch (8.5 mm) thick rounds. Soak the slices in water for 10 minutes, then pat dry thoroughly with paper towels to remove moisture.
- Bread the Eggplant: Working with one slice at a time, dredge each eggplant slice in all-purpose flour, shaking off any excess. Next, dip into beaten eggs and let excess drip off. Finally, coat evenly with panko breadcrumbs. Arrange on a plate until all slices are coated.
- Fry the Eggplant: Heat neutral oil in a large frying pan over medium-high heat until hot but not smoking. Shallow fry the eggplant slices until golden brown and crisp on both sides. Use paper towels to drain the fried slices from excess oil.
- Broil with Mozzarella: Arrange the fried eggplant slices in a single layer on a parchment-lined baking sheet. Top each slice with fresh mozzarella. Broil in the oven just until the cheese melts, about 2-3 minutes.
- Cook the Spaghetti: Cook the spaghetti according to package instructions until al dente. Drain and divide among serving plates.
- Assemble the Dish: Pour a generous amount of the pre-cooked meat sauce over the plated spaghetti. Top with the eggplant parmesan slices and spoon additional meat sauce over the top.
- Garnish and Serve: Garnish each plate with fresh basil leaves and a generous grating of Parmigiano-Reggiano cheese. Serve immediately and enjoy your hearty Italian meal!
Notes
- For a less oily version, eggplant slices can be baked instead of fried, though frying yields the best texture.
- Ensure eggplant slices are dried well before breading to prevent sogginess.
- If you prefer, substitute mozzarella with provolone or a blend of Italian cheeses.
- Use homemade meat sauce for best flavor, but store-bought marinara with ground beef can be used in a pinch.
- Broil carefully to avoid burning the cheese; keep a close eye during this step.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 68 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 110 mg
