Eggplant Parmesan Pasta showcases crispy eggplant slices atop a savory homemade marinara sauce, all smothered in gooey melted mozzarella cheese, creating the quintessential comfort dish!
Enjoy this irresistible baked eggplant parmesan recipe with crispy, cheesy edges and rich marinara sauce.
I’ve been hooked since I tried eggplant parmesan over spaghetti during my trip to Southern California! I used to enjoy eggplant parmesan all by itself and loved it, but there was always this feeling that it needed something extra. So, when I discovered the combination with a tasty pasta base, it just clicked! It’s such a delightful pairing that adds a new level of yumminess to the dish!
I want to note that my husband isn’t usually keen on pasta dishes. Spaghetti isn’t a regular occurrence in our household, but when it comes to this recipe, he’s all in on this amazing dinner.
Eggplants and History
Eggplants, also known as aubergines in some regions, are glossy, deep purple vegetables with smooth, sometimes slightly waxy skin. Inside, they have a creamy, spongy flesh with tiny edible seeds. However, some varieties come in different shapes and colors, such as long and slender Japanese or smaller, round eggplants.
One of the best things about eggplants is their versatility in cooking. Here are some delicious ways to prepare them:
- Eggplant Parmesan: Slices of eggplant are breaded, fried until golden, then layered with marinara sauce and cheese, and baked until bubbly and delicious. It’s a classic Italian dish that’s hearty and satisfying.
- Baba Ganoush: This Middle Eastern dip is made by roasting eggplants until soft and smoky and blending them with tahini, lemon juice, garlic, and olive oil. It’s creamy, flavorful, and perfect for dipping with pita bread or veggies.
- Grilled Eggplant: Sliced eggplant brushed with olive oil and seasoned with salt and pepper is grilled until tender and slightly charred. It’s a simple and delicious side dish that pairs well with grilled meats or as part of a vegetarian meal.
- Ratatouille: This French Provencal stew is made with eggplant, zucchini, bell peppers, tomatoes, onions, and garlic, all cooked together until tender and flavorful. It’s a great way to use summer vegetables and make a delicious side dish or main course.
- Stuffed Eggplant: Halved eggplants are hollowed out and filled with a mixture of breadcrumbs, cheese, herbs, and other ingredients of your choice, then baked until the filling is golden and bubbly. It’s a satisfying vegetarian meal that’s easy to customize with your favorite flavors.
- Eggplant Curry: Cubes of eggplant are simmered in a rich and flavorful curry sauce made with spices like cumin, coriander, turmeric, and garam masala, along with tomatoes, onions, garlic, and ginger. It’s a comforting and aromatic dish that pairs well with rice or naan bread.
Types of Eggplant
- Italian Eggplant: This variety is characterized by its large size and deep purple color, perfect for slicing into thick rounds for dishes like eggplant parmesan. We will be using this type for this recipe.
- Japanese Eggplant: Long and slender, Japanese eggplants have a tender texture and mild flavor, ideal for grilling or stir-frying in Asian-inspired dishes.
- Globe Eggplant: Globe eggplants are medium-sized and round with a glossy, purple-black skin, versatile for roasting, frying, or stuffing.
- Chinese Eggplant: Slimmer and longer than Italian eggplants, Chinese eggplants have a slightly sweeter taste and are commonly used in stir-fries and braised dishes.
- Indian Eggplant (Brinjal): Small and round with a slightly bitter taste, Indian eggplants are popular in Indian cuisine, particularly in curries and stews.
- White Eggplant: This variety features creamy white skin and a mild flavor, perfect for those who prefer a less bitter taste in their eggplant dishes.
- Thai Eggplant: Small and round with a slightly crunchy texture, Thai eggplants are commonly used in Thai curries and stir-fries, adding a unique flavor and texture to the dish.
Ingredients You’ll Need for the Spaghetti Sauce
- Garlic, peeled: Roasted to bring out a sweet, caramelized flavor that adds depth to the sauce.
- Crushed tomatoes: Provides the base for the sauce, adding richness and texture.
- Tomato sauce: Enhances the tomato flavor and helps achieve the desired consistency.
- Light olive oil: Used for sautéing the onions and garlic, adding a subtle fruity flavor.
- Onions, thinly sliced: Caramelized to bring the sauce a natural sweetness and complexity.
- Dried oregano: Adds earthy and aromatic notes to the sauce.
- Dried basil: Provides a sweet and herbal flavor that complements the tomatoes.
- Dried thyme: Offers a subtle, earthy flavor and enhances the herbaceous profile.
- Red pepper flakes: Adds a hint of heat and complexity to balance the sauce’s sweetness.
- Brown sugar: Enhances the natural sweetness of the tomatoes and caramelized onions, balancing the acidity.
- Salt: Seasoning is essential for enhancing all other flavors in the sauce.
- Black pepper, to taste: Adds a subtle warmth and depth of flavor to the sauce, balancing the sweetness and acidity.
How to Make Eggplant Parmesan
Step 1 – Salt the Eggplant (Sweat the Eggplant)
Peel and slice eggplant into 1/2-inch thick rounds. Lay them out on a baking sheet and sprinkle both sides with salt. Let them sit for 15-20 minutes to draw out the bitter juices. After that, rinse the eggplant slices under cold water and pat them dry with paper towels.
Step 2 – Make Marinara Sauce
While the eggplant is sweating, start making the marinara sauce.
Roasted Garlic:
Preheat your oven to 400°F (200°C). Place the peeled garlic cloves on aluminum foil and bring up the sides to create a flat bowl. Place it on a baking sheet. Drizzle with a little olive oil and toss to coat. Roast in the preheated oven for 15 minutes or until the garlic cloves are soft and golden brown. Remove from the oven and set aside.
Caramelize Onions
Heat 3-4 tablespoons olive oil In a large pot over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, until the onions are caramelized and golden brown, about 10-15 minutes. If the onions stick to the pan, you can add a splash of water to deglaze.
Prepare Sauce
Once the onions are caramelized, add the roasted garlic cloves to the onions and mash them with a fork. Cook for an additional 1-2 minutes until fragrant. Stir in the crushed tomatoes, tomato sauce, and tomato paste. Mix well to combine. Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), brown sugar, salt, and freshly ground black pepper to the sauce. Stir to incorporate all the ingredients. Add an extra tablespoon or two of light olive oil for richness. Let the sauce simmer covered for about 15-20 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken slightly.
Step 3 – Bread the Eggplant Slices
Peel and slice eggplant into 1/2-inch thick rounds. Lay them out on a baking sheet and sprinkle both sides with salt. Let them sit for 15-20 minutes to draw out the bitter juices. After that, rinse the eggplant slices under cold water and pat them dry with paper towels.
Prepare three shallow bowls or plates. In the first bowl or plate, place the flour. In the second bowl, beat the eggs. In the third bowl or plate, mix together the breadcrumbs and grated Parmesan cheese.
Dredge each eggplant slice in the flour, dip it into the beaten eggs, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
Step 4 – Fry the Eggplant
Heat olive or avocado oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Place the fried slices on a paper towel-lined plate to drain excess oil.
Step 5 – Layer the Eggplant
Preheat oven to 375 degrees. F.
Arrange a layer of fried eggplant slices on a baking tray. Sprinkle with shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and mozzarella cheese
Step 6 – Bake the Eggplant
Lightly cover (in a tent like design so the foil does not come in contact with cheese) the baking tray with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for 5-10 minutes or until the cheese is golden brown.
Step 7 – Boil Pasta
While the eggplant is baking, boil water in a large pot. Add salt to the water and once the water is boiling add noodles. Cook a couple of minutes until the noodles are al dente. Remove, drain rinse and set aside.
Step 8 – Assemble the Eggplant Parmesan Pasta
You can mix the pasta and the sauce then plate it or place the pasta on the plate and pour sauce over it. Top the sauced noodles with the freshly baked eggplant parmesan. Top with extra parmesan and if you like fresh basil leaves.
Spaghetti Sauce with Caramelized Garlic and Onions
Ingredients
- 12 oz dried spaghetti 3 ounces of dried spaghetti per person.
- 8-10 cloves garlic peeled
- 28 oz can of crushed tomatoes
- 15 oz can of tomato sauce
- 5 tbsp light olive oil
- 2 onions 2 medium to large-sized onions peeled and thinly sliced.
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp thyme
- ¼ tsp dried pepper flakes Optional
- 3 tbsp brown sugar adjust to taste
- salt and pepper Adjust to taste
- grated parmesan Add grated parmesan when serving.
- fresh basil Add chopped basil when serving.
Instructions
Roasted Garlic
- Preheat your oven to 400°F (200°C). Place the peeled garlic cloves on a sheet of aluminum foil and bring up the sides to create a flat bowl. Place it on a baking sheet. Drizzle with a little olive oil and toss to coat. Roast in the preheated oven for 15 minutes or until the garlic cloves are soft and golden brown. Remove from the oven and set aside.
Caramelize Onions
- Heat 3-4 tablespoons olive oil In a large pot over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, until the onions are caramelized and golden brown, about 10-15 minutes. If the onions stick to the pan, you can add a splash of water to deglaze.
Prepare Sauce
- Once the onions are caramelized, add the roasted garlic cloves to the onions and mash them with a fork. Cook for an additional 1-2 minutes until fragrant.Stir in the crushed tomatoes, tomato sauce, and tomato paste. Mix well to combine.Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), brown sugar, salt, and freshly ground black pepper to the sauce. Stir to incorporate all the ingredients. Add an extra tablespoon or two of light olive oil for richness,Let the sauce simmer covered for about 15-20 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken slightly.
Spaghetti
- I would prepare the spaghetti while the eggplant parmesan is baking. Make spaghetti according to package.
- Serve the spaghetti topped with sauce and eggplant parmesan. Top with grated Parmesan cheese and fresh basil leaves for garnish.
Nutrition
Ingredients You’ll Need for Eggplant Parmesan
- Eggplants: Sliced and breaded, they provide a hearty and meaty texture to the dish, absorbing the flavors of the sauce and cheese.
- Salt: Used to draw out excess moisture from the eggplant slices, preventing them from becoming soggy during cooking and enhancing their flavor.
- Breadcrumbs: Coating the eggplant slices adds a crispy texture and absorbs the cheese and sauce flavors.
- Grated Parmesan cheese: Provides a rich and savory flavor to the breading and adds depth to the dish.
- Eggs: Used as a binder for the breadcrumbs, helping them adhere to the eggplant slices and create a crispy coating when fried.
- Flour: Coats the eggplant slices before dipping them in the egg mixture, creating a base for the breadcrumbs to adhere to and ensuring a crispy texture.
- Olive oil (for frying): Used to fry the breaded eggplant slices, imparting a rich and nutty flavor while achieving a crispy exterior.
- Marinara Sauce: Covers the fried eggplant slices, providing a tangy and flavorful base for the dish and enhancing its overall taste.
- Mozzarella cheese: Melts over the top of the dish, adding a creamy and gooey texture while providing a mild and slightly sweet flavor.
- Fresh Basil Leaves for garnish (optional): Adds a burst of freshness and herbaceous aroma to the finished dish, complementing the richness of the cheese and sauce.
Eggplant Parmesan
Ingredients
- 1 eggplant Medium-sized eggplant sliced in ½-inch thick rounds.
- salt
- 1 cup plain bread crumbs
- ½-¾ cup finely grated parmesan cheese
- 2 eggs lightly whisked
- 1 cup flour
- 3-4 tbsp cooking oil I use avocado oil
- 2 cups shredded mozarella
Instructions
- Preheat your oven to 375°F (190°C).
Prep Eggplant
- Peel and slice eggplant into 1/2-inch thick rounds. Lay them out on a baking sheet and sprinkle both sides with salt. Let them sit for about 15-20 minutes to draw out the bitter juices. After that, rinse the eggplant slices under cold water and pat them dry with paper towels.
Prep Ingredients in Plates
- Prepare three shallow bowls or plates. In the first bowl or plate, place the flour. In the second bowl, beat the eggs. In the third bowl or plate, mix together the breadcrumbs and grated Parmesan cheese.
Dredge Eggplants in Flour, Eggs and Breadcrumbs
- Dredge each eggplant slice in the flour, dip it into the beaten eggs, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
Fry Eggplants
- Heat olive or avocado oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Place the fried slices on a paper towel-lined plate to drain excess oil.
Bake Eggplants
- Arrange a layer of fried eggplant slices on a baking tray. Sprinkle with shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and mozzarella cheese.Lightly cover (in a tent like design so the foil does not come in contact with cheese) the baking tray with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.Remove the foil and bake for an additional 5-10 minutes or until the cheese is golden brown.
- Place a serving of spaghetti on a plate, top with eggplants, and serve.
Frequently Asked Questions
Yes, the salt draws out the bitterness.
Your fried eggplant may be mushy due to insufficient draining time after salting, excessive oil absorption during frying, or overcrowding of the pan, which can lower the frying temperature.
Yes, salting both sides of the eggplant helps draw out excess moisture and bitterness before cooking.
Peeling the eggplant before making eggplant parmesan helps improve the texture by removing any tough or bitter skin, resulting in a smoother and more enjoyable dish. Additionally, peeling allows for better absorption of flavors and prevents the skin from becoming tough or chewy during cooking.
Why You’ll Like This Recipe
Hearty and Satisfying: Eggplant parmesan with pasta is a filling and comforting meal, perfect for satisfying hunger and warming you up on chilly days.
Rich and Flavorful: The combination of crispy eggplant, savory marinara sauce, and melted cheese creates a mouthwatering flavor experience that appeals to the taste buds.
Textural Contrast: The crispy texture of the breaded eggplant contrasts beautifully with the soft pasta, adding depth and interest to every bite.
Vegetarian Option: It’s a delicious vegetarian dish that’s hearty enough to please even the most dedicated meat-eaters, making it a versatile choice for mixed dietary preferences.
Easy to Customize: You can easily adjust the recipe to suit your preferences by adding extra cheese, incorporating different types of pasta, or even sneaking in some extra veggies for added nutrition.
Family-Friendly: It’s a crowd-pleasing dish loved by kids and adults alike, making it a great option for family dinners or gatherings with friends.
Leftovers Reimagined: Leftover eggplant parmesan with pasta makes for delicious next-day meals, whether enjoyed cold as a pasta salad or reheated for a quick and easy lunch or dinner option
What to Serve with Eggplant Parmesan
Thanks for checking out my eggplant parmesan pasta recipe! While preparing may require some time, consider doubling the recipe for plenty of delicious leftovers.
My husband and I believe in making the most of our cooking efforts by preparing extra, ensuring we can enjoy this tasty dish for days.
Cheers,
Photo Credits:Â MyPhotography.com
PS: I understand that the photos feature eggplant with the skin on, but I prefer it without. Removing the outer skin results in a tender and flavorful dish that I find particularly delicious.
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