Eggplant parmesan, or as they say in Italy, Parmigiana di Melanzane, is an all-time Italian classic dish. This vegetarian-friendly (and kid-friendly) feast balances the eggplant and the cheesy sauce perfectly, and it’s all done in 30 minutes.
Eggplant Parm over Spaghetti
Original # of Servings: 1
Total Time: 30 minutes
Active Time: 16 minutes
- salt – 1/8 teaspoon
- black pepper – 1/2 teaspoon
- extra virgin olive oil – 1 teaspoon
- marinara sauce – 4 tablespoon
- eggplant – 1/2
- egg – 1/2
- shredded mozzarella – 4 tablespoon
- spaghetti – 3 ounce
- bread crumbs – 2 tablespoon
Preheat oven to 400.
Slice eggplant into thin circles.
Whisk egg in one bowl and place breadcrumbs in another. Season breadcrumbs with salt and pepper.
Dip each piece of eggplant into egg and then directly into the breadcrumbs. Coat on all sides.
Set a pan over medium-high heat. Add oil. Saute eggplant for 3 minutes per side.
Transfer eggplant to a baking tray. Bake for 10 minutes.
While eggplant is cooking, bring a pot of water to a boil over medium-high heat. Cook pasta for 8-9 minutes, until al dente.
Remove eggplant from oven, top with cheese and slather with sauce. Place back in the oven for 3 minutes, until cheese is melted.
Drain pasta and return to pot. Add sauce and mix well.
Serve eggplant parm over pasta.
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