Description
Eggplant Parmesan Spaghetti with Meat Sauce is a delectable Italian-inspired dish featuring crispy panko-crusted eggplant slices served atop al dente spaghetti tossed with a rich, homemade tomato meat sauce. Finished with melted mozzarella, grated Parmigiano-Reggiano, and fresh basil garnish, this flavorful and hearty pasta dish is perfect for a satisfying weekend dinner or a romantic date night.
Ingredients
Scale
Eggplant Coating
- 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)
Cheese
- 8 oz Mozzarella cheese (226 g, fresh)
- Parmigiano-Reggiano or Parmesan cheese (grated, amount as desired)
Other Ingredients
- 1 lb spaghetti (cook according to package instructions)
- Homemade spaghetti meat sauce (pre-cooked, quantity enough for 4 servings)
- Basil (fresh, for garnish)
Instructions
- Prepare the eggplant: Slice the globe eggplant into ¼ inch thick rounds. Pat the slices dry with paper towels to remove excess moisture which helps achieve a crispier crust.
- Coat the eggplant slices: Set up a breading station with three shallow dishes—one with all-purpose flour, the second with the beaten eggs, and the third with panko breadcrumbs. Dredge each eggplant slice first in flour, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs.
- Deep fry the eggplant: Heat 2 cups of neutral oil in a deep skillet or frying pan over medium-high heat. Once the oil reaches about 350°F (175°C), fry the breaded eggplant slices in batches until golden brown and crispy, approximately 3–4 minutes per side. Remove and drain on paper towels to soak up excess oil.
- Cook the spaghetti: Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Heat the meat sauce: Warm your pre-cooked homemade spaghetti meat sauce on the stovetop over low heat until heated through.
- Assemble the dish: Toss the cooked spaghetti with the warm meat sauce in a large serving bowl or skillet. Arrange the fried eggplant slices on top of the spaghetti. Layer freshly sliced or shredded mozzarella cheese over the hot eggplant to allow it to melt slightly.
- Finish with cheese and garnish: Generously sprinkle grated Parmigiano-Reggiano or Parmesan cheese over the top. Garnish with fresh basil leaves for a fragrant and colorful finish.
- Serve immediately: Serve the Eggplant Parmesan Spaghetti hot for the best flavor and texture experience.
Notes
- This dish combines the crispiness of panko-crusted eggplant with a rich, deeply flavored tomato meat sauce for a restaurant-quality pasta experience at home.
- Ensure the eggplant slices are patted dry to prevent sogginess when frying.
- Use fresh mozzarella for optimal melting and creamy texture.
- Make the meat sauce ahead of time to allow flavors to develop and streamline meal preparation.
- Adjust the amount of cheese and basil garnish to personal preference.
- This recipe serves 4 and is ideal for a special weekend meal or date night.
Nutrition
- Serving Size: 1 serving
- Calories: 1123 kcal
- Sugar: 11 g
- Sodium: 522 mg
- Fat: 53 g
- Saturated Fat: 19 g
- Unsaturated Fat: 30 g
- Trans Fat: 1 g
- Carbohydrates: 110 g
- Fiber: 9 g
- Protein: 44 g
- Cholesterol: 160 mg
