Description
Eggplant Parmesan Spaghetti with Meat Sauce is a delightful Italian-inspired dish featuring crispy panko-crusted eggplant slices layered with rich homemade meat sauce and melted mozzarella cheese, served over perfectly cooked spaghetti and garnished with fresh basil and grated Parmesan. This recipe offers a perfect balance of textures and flavors, making it ideal for a satisfying weekend dinner or a special date night meal.
Ingredients
Scale
Eggplant Coating and Frying
- 1 globe eggplant
- ¼ cup all-purpose flour (plain flour)
- 2 large eggs (50 g each w/o shell, beaten)
- 1 cup panko (Japanese breadcrumbs)
- 2 cups neutral oil (for deep frying)
Main Ingredients
- 8 oz Mozzarella cheese (226 g; fresh, sliced or shredded)
- 1 lb spaghetti (cook according to package instructions)
- Homemade Spaghetti Meat Sauce (pre-cooked, approximately 3 cups)
- Parmigiano-Reggiano or Parmesan cheese (grated, to taste)
- Fresh basil leaves (for garnish)
Instructions
- Prepare the Eggplant: Slice the globe eggplant into approximately ¼-inch thick rounds. Lay them on a paper towel and sprinkle lightly with salt to draw out excess moisture. Let them rest for about 10 minutes, then pat dry.
- Coat the Eggplant: Set up three shallow dishes—one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. Dip each eggplant slice first into the flour, shaking off excess, then into the beaten eggs, and finally coat thoroughly with panko crumbs.
- Deep Fry the Eggplant: Heat the neutral oil in a deep pan or pot to 350°F (175°C). Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Cook the Spaghetti: Boil water in a large pot with salt. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Warm the Meat Sauce: Reheat the pre-cooked homemade spaghetti meat sauce gently on the stovetop over medium heat until warmed through.
- Assemble the Dish: In serving plates or a large serving dish, toss the cooked spaghetti with the warm meat sauce. Layer the fried eggplant slices over the top. Add slices or shredded mozzarella cheese on the eggplant while still warm so it slightly melts.
- Garnish and Serve: Sprinkle grated Parmigiano-Reggiano or Parmesan cheese generously over the top. Garnish with fresh basil leaves for a fragrant finish. Serve immediately to enjoy the contrasting textures and rich flavors.
Notes
- This dish combines crispy, panko-crusted eggplant with deeply flavored tomato meat sauce for an excellent restaurant-quality pasta experience at home.
- Use fresh mozzarella for the best melting texture and flavor.
- Ensure oil temperature remains steady while frying for even crispiness.
- The eggplant can be salted and rested longer for less bitterness and moisture if desired.
- This recipe is perfect for a weekend dinner or romantic 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
