Eggplant Parmesan Over Spaghetti with Marinara Sauce

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Eggplant Parmesan over Spaghetti with Marinara Sauce is a hearty and satisfying dish that brings together the rich flavors of baked eggplant, gooey cheese, and a comforting marinara sauce, all served over a bed of perfectly cooked spaghetti. This recipe is perfect for a cozy dinner, offering a delicious vegetarian option that even meat lovers will enjoy.

Why You’ll Love This Recipe

This Eggplant Parmesan over Spaghetti is not only delicious but also a great way to incorporate more vegetables into your meals. The layers of crispy eggplant, melted cheese, and savory sauce create a delightful combination that is both comforting and nutritious.

• Simple and satisfying: A classic dish that’s easy to prepare.
• Vegetarian-friendly: A wholesome option for meatless meals.
• Flavor-packed: The combination of eggplant, cheese, and marinara is irresistible.
• Great for leftovers: Perfect for meal prep or enjoying the next day.

Ingredients

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 teaspoon salt
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 8 ounces spaghetti
• Fresh basil leaves for garnish
• Freshly cracked black pepper, to taste

How to Make Eggplant Parmesan with Spaghetti

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Dredge each eggplant slice in flour, dip it in the beaten eggs, and then coat it with breadcrumbs. Place the breaded slices on the prepared baking sheet.
5. Drizzle the eggplant slices with olive oil and bake in the preheated oven for 25-30 minutes, flipping halfway through until golden and crispy.
6. While the eggplant is baking, cook the spaghetti according to package instructions until al dente. Drain and set aside.
7. In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce, followed by half of the mozzarella and half of the Parmesan cheese.
8. Repeat the layers with the remaining eggplant, sauce, mozzarella, and Parmesan cheese.
9. Bake in the oven for an additional 15-20 minutes, until the cheese is bubbly and golden.
10. Serve the eggplant Parmesan over a bed of spaghetti, garnished with fresh basil and cracked black pepper.

Tips for the Best Results

• Make sure to salt the eggplant to remove excess moisture; this helps achieve a better texture.
• Use freshly grated Parmesan cheese for a richer flavor.
• Allow the baked eggplant to cool slightly before layering; this helps it hold its shape better.

Easy Variations

• For a spicy kick, add red pepper flakes to the marinara sauce.
• Swap out the marinara for a pesto sauce for a fresh twist.
• Incorporate sautéed vegetables like spinach or mushrooms into the layers for added nutrition and flavor.

What to Serve With It

• A simple green salad with vinaigrette.
• Garlic bread or breadsticks for a side of crunch.
• Roasted vegetables for a colorful addition to the meal.

Storage and Reheating

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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 20 minutes or until heated through. You can also microwave individual portions for a quick meal.

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