Eggplant Spaghetti Parmesan. Add remaining pasta sauce to pan used to cook the spaghetti; cook on medium heat until heated through, stirring frequently. This Eggplant Parmesan Spaghetti combines the deeply flavored tomato meat sauce with crispy panko-crusted eggplant, delivering an outstanding pasta dish just as good as the restaurants. So perfect for a weekend dinner or date night!
Arrange a layer of eggplant slices in the bottom of the baking dish. Repeat layers two more times, then sprinkle with the Parmesan cheese. How to Make Eggplant Parmesan with spaghetti sauce. You can cook Eggplant Spaghetti Parmesan using 10 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Eggplant Spaghetti Parmesan
- It's of Eggplant sliced 1/4 inc.
- Prepare of Garlic powder.
- It's of salt or Pink Himalayan salt.
- You need of Olive oil.
- You need of Marinara sauce.
- It's of Bread crumbs.
- It's of Parmesan cheese.
- You need of Spaghetti noodles and marinara sauce.
- It's of Pepper.
- Prepare of Italian seasoning.
Cut the eggplant into oval slices. In a bowl, break two eggs, mix in red chilli powder and pepper powder. In another bowl, mix the all-purpose flour with the bread crumbs and keep it aside. Dip the eggplant slices in the egg mixture and then coat it in the all-purpose flour and bread crumbs mixture.
Eggplant Spaghetti Parmesan step by step
- Make spaghetti noodles same time cooking the eggplant in the oven.(I start boiling my water before I start cutting my eggplant.) and pre heat oven..
- In a small dish, put some Olive oil, Garlic powder salt pepper Italian seasoning and mix.
- Slice eggplant 1/4 inc.
- Spray cookie sheet with nun stick spray, place slices of eggplant on cookie sheet. Use a grilling brush and put Olive oil mixture on all of them..
- Bake at 400 for 8-10 mins.
- Take out of oven, place 1 tablespoon of Marinara sauce on each one, then add 1 tsp of breadcrumbs on each one then the cheese on each one, place back in oven on boil till cheese melts.
- By this time the spaghetti noodles and the rest of spaghetti sauce should be done or about done... (make spaghetti how you Normally make it but with no meat.).
- Make spaghetti plates and top each one with 1-2 eggplant Parmesan.
- Notes- I used Italian cheese blend, it’s what I had on hand, any cheese will do..
Melt butter in a large skillet over medium heat. Dip eggplant in flour, eggs, then bread crumb mixture. Rinse the eggplant in cold water until all salt is removed. Add the egg and basil, and mix until well blended. Place one layer of eggplant in the pan and brown each side.