Description
This Eggplant Parmesan Spaghetti with Meat Sauce is a delightful fusion of crispy, panko-crusted eggplant slices layered with rich, homemade meat sauce and tender spaghetti. The dish is topped with melted fresh mozzarella and a sprinkle of grated Parmigiano-Reggiano, finished with fresh basil for a fragrant touch. Perfect for a comforting weekend meal or an impressive date night dinner, it offers the best of Italian flavors in a hearty pasta dish.
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 mozzarella cheese (226 g; fresh)
For the Pasta
- 1 lb spaghetti (cook according to package instructions)
For the Sauce and Garnish
- Homemade Spaghetti Meat Sauce (pre-cooked)
- Parmigiano-Reggiano or Parmesan cheese (grated, to taste)
- Basil (for garnish)
Instructions
- Prepare the Eggplant: Slice the globe eggplant into even rounds. Dredge each slice first in all-purpose flour, then dip into the beaten eggs, ensuring they are fully coated. Finally, press each slice into the panko breadcrumbs so they are evenly and thoroughly covered.
- Deep Fry the Eggplant: Heat 2 cups of neutral oil in a deep pan or skillet to approximately 350°F (175°C). Carefully fry the breaded eggplant slices in batches until they are golden brown and crisp on both sides, about 2-3 minutes per side. Remove and drain on paper towels to remove excess oil.
- Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain the pasta and set aside.
- Assemble the Dish: In a serving dish or skillet, combine the cooked spaghetti with the pre-cooked homemade spaghetti meat sauce, tossing gently to coat the pasta evenly.
- Top with Eggplant and Cheese: Arrange the fried eggplant slices over the sauced spaghetti. Layer fresh mozzarella cheese on top of the eggplant slices evenly.
- Melt the Cheese: Optionally, place the assembled dish under a broiler or in a hot oven for a few minutes just until the mozzarella melts and becomes slightly bubbly. Alternatively, cover and heat on stovetop on low until cheese melts.
- Garnish and Serve: Sprinkle grated Parmigiano-Reggiano cheese generously over the top. Garnish with fresh basil leaves before serving hot.
Notes
- This dish pairs excellently with a crisp green salad or garlic bread for a full Italian-inspired meal.
- Use fresh mozzarella for the best melting quality and creamy texture.
- If you prefer a lighter version, you can bake the breaded eggplant slices at 400°F (200°C) for about 20 minutes instead of deep frying.
- Ensure your homemade meat sauce is well-seasoned and thick to cling nicely to the spaghetti and eggplant. It can be prepared ahead of time for convenience.
- To reduce oil absorption during frying, avoid overcrowding the pan and maintain proper oil temperature.
- Leftovers can be refrigerated for up to 2 days and reheated gently to preserve texture.
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
