Name: Eggplant Parmesan Spaghetti with Meat Sauce Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 globe eggplant; ¼ cup all-purpose flour; 2 large eggs, beaten (50 g each without shell); 1 cup panko (Japanese breadcrumbs); 2 cups neutral oil (for deep frying); 8 oz (226 g) fresh Mozzarella cheese; 1 lb spaghetti (cooked according to package instructions); Homemade Spaghetti Meat Sauce (pre-cooked); Parmigiano-Reggiano or Parmesan cheese, grated; Fresh basil leaves for garnish

If you’re a fan of Italian food that hits all the right spots, you’re going to absolutely love this Eggplant Parmesan Spaghetti with Meat Sauce Recipe. It’s the ultimate comfort dish that brings crispy, golden eggplant together with rich, meaty tomato sauce and perfectly cooked spaghetti. Trust me, once you try this, it might just become your go-to dinner for weekend indulgence or impressing friends at your next gathering!

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Why You’ll Love This Recipe

Perfect Texture Balance: Crispy panko-coated eggplant contrasts beautifully with tender spaghetti and a hearty meat sauce.
Rich Flavor Combination: The homemade meat sauce is deeply savory, making every bite satisfying and comforting.
Impress with Ease: Despite tasting restaurant-quality, this dish is surprisingly simple to make at home.
Family Favorite: My loved ones absolutely go crazy for this meal, and yours will too!

A white plate holds a bed of yellow spaghetti noodles arranged loosely on the bottom layer. On top of the noodles, there is a thick, round slice of lightly browned eggplant covered with melted white cheese that has some golden spots. Over the eggplant, there is a layer of minced meat sauce with chunks of red tomatoes and small bits of orange and brown vegetables, spread unevenly. A fresh green basil leaf sits on top as a garnish. A silver fork is resting on the left side of the plate, and the surface beneath is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Eggplant Parmesan Spaghetti with Meat Sauce, Italian eggplant spaghetti, baked eggplant pasta, hearty meat sauce recipes, crispy eggplant pasta dish

Ingredients You’ll Need

Each ingredient in this Eggplant Parmesan Spaghetti with Meat Sauce Recipe plays an important role—from the tender eggplant to the crunchy panko coating and the cheesy finish. Choosing fresh and quality produce really elevates the final dish.

Flat lay of one whole globe eggplant, a small white bowl of all-purpose flour, two whole uncracked large brown eggs with clean shells, a small white bowl filled with golden panko breadcrumbs, a small white bowl of neutral cooking oil, a block of fresh white mozzarella cheese, a neat bundle of uncooked spaghetti pasta, a small white bowl containing rich homemade spaghetti meat sauce, a small white bowl of grated Parmigiano-Reggiano cheese, and a few fresh green basil sprigs, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Eggplant Parmesan Spaghetti with Meat Sauce, Italian eggplant spaghetti, baked eggplant pasta, hearty meat sauce recipes, crispy eggplant pasta dish

Globe eggplant: Choose a firm, glossy eggplant with smooth skin; avoid any with soft spots to ensure crispiness.
All-purpose flour: Helps the egg wash stick better for a perfect crust.
Large eggs: Beaten eggs act as the adhesive for the panko coating; fresh eggs make the best coating.
Panko (Japanese breadcrumbs): This is the secret to that light, crispy breading everyone will love.
Neutral oil: Use an oil with a high smoke point like vegetable or canola for deep frying the eggplant evenly.
Mozzarella cheese: Fresh mozzarella melts beautifully, adding gooey, creamy texture in every bite.
Spaghetti: Cook it just al dente as it will soak in some of the meat sauce and keep the perfect chew.
Homemade spaghetti meat sauce: Rich tomato-based sauce with seasoned ground meat — homemade is best but store-bought can work in a pinch.
Parmigiano-Reggiano or Parmesan cheese: Freshly grated for garnish—adds a salty, nutty finish.
Basil: Fresh leaves add a lovely aroma and a pop of color right before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m a big fan of making recipes my own, and this Eggplant Parmesan Spaghetti with Meat Sauce Recipe is no exception. I love tweaking it based on what we have on hand or dietary preferences. Feel free to make it your own—you can’t go wrong!

Vegetarian Version: Skip the meat sauce and use a marinara sauce instead, add extra veggies like mushrooms or zucchini for more depth.
Spicy Kick: Add a pinch of red pepper flakes to the meat sauce or sprinkle over the finished dish for some heat.
Cheese Variations: Swap mozzarella with provolone or add a sprinkle of ricotta to make the dish creamier.
Gluten-Free Twist: Use gluten-free breadcrumbs and pasta to make a GF-friendly version.

How to Make Eggplant Parmesan Spaghetti with Meat Sauce Recipe

Step 1: Prep and Slice the Eggplant Perfectly

Start by washing the eggplant and slicing it into rounds about 1/4-inch thick. This thickness gives you a nice balance of tender inside and crispy crust outside. If you want to reduce bitterness, gently salt the slices and let them sit for 20 minutes—then pat dry with paper towels before moving on.

Step 2: Bread the Eggplant Slices

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each eggplant slice in flour, then dip into egg, and finally coat it with panko. The triple coating creates that irresistible crunchy crust every time.

Step 3: Deep Fry Until Golden and Crispy

Heat your neutral oil to about 350°F (175°C) in a deep pan or fryer. Fry the breaded eggplant slices in batches for about 2-3 minutes per side, or until golden brown. Avoid overcrowding the pan to keep the oil temperature steady. Drain on paper towels and set aside.

Step 4: Cook the Spaghetti and Warm Your Meat Sauce

While your eggplant cools slightly, cook the spaghetti according to package instructions until al dente. Drain and toss with a bit of olive oil to keep it from sticking. Gently warm your homemade spaghetti meat sauce on low heat, so it’s ready to serve right away.

Step 5: Assemble the Magic

Plate a generous mound of spaghetti, ladle on warm meat sauce, then crown with a few crispy eggplant slices. Top with torn fresh mozzarella so it melts slightly over the hot components, sprinkle with grated Parmesan, and finish with a few basil leaves. This layering is what makes the dish spectacular and restaurant-worthy.

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Pro Tips for Making Eggplant Parmesan Spaghetti with Meat Sauce Recipe

Salt and Drain Eggplant: Salting the eggplant beforehand helps remove excess moisture, keeping the breading crisp and preventing sogginess.
Maintain Oil Temperature: Use a thermometer to keep oil steady at 350°F for even frying and avoid greasy eggplant.
Fresh Over Shredded Cheese: I always use fresh mozzarella slices rather than pre-shredded for better melting and creaminess.
Don’t Overcrowd the Pan: Fry eggplant in small batches to prevent the oil temperature from dropping and soggy breading.

How to Serve Eggplant Parmesan Spaghetti with Meat Sauce Recipe

A white plate holds a dish with a bottom layer of thin yellow spaghetti noodles spread evenly. On top of the noodles are two thick slices of eggplant covered with a melted, light golden layer of cheese that looks soft and slightly browned in spots. A chunky meat and tomato sauce with visible small pieces of tomato and meat is spooned over the eggplant slices. A fresh green basil leaf is placed on top as garnish. The plate sits on a white marbled surface with a fork and knife just visible at the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7 - Eggplant Parmesan Spaghetti with Meat Sauce, Italian eggplant spaghetti, baked eggplant pasta, hearty meat sauce recipes, crispy eggplant pasta dish

Garnishes

I love topping this dish with freshly torn basil leaves—the aroma just wakes up the whole plate. A good sprinkle of freshly grated Parmigiano-Reggiano adds that final salty, nutty note that rounds out the flavors perfectly.

Side Dishes

A simple green salad with a tangy vinaigrette pairs beautifully to cut through the richness. Garlic bread or a crusty baguette is also perfect for scooping up any leftover meat sauce.

Creative Ways to Present

For a fun twist, I sometimes layer the eggplant slices into the spaghetti to create a beautiful layered “pasta stack” in a shallow casserole dish, then finish with mozzarella and bake until bubbly—this makes for a stunning presentation at dinner parties.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. To keep the eggplant crispy, I usually store eggplant slices separately from the pasta and sauce, then combine when reheating.

Freezing

This dish freezes pretty well! I suggest freezing in individual portions, and wrap the eggplant separately to avoid sogginess. When thawing, do so overnight in the fridge for best texture.

Reheating

I reheat leftovers gently on the stovetop over low heat, covering the pan to help melt the mozzarella again without toughening it. You can also reheat in the oven at 350°F (175°C) for 10–15 minutes to regain some crispiness.

FAQs

Can I bake the eggplant instead of frying it for this recipe?

Absolutely! Baking is a healthier alternative. I recommend brushing the breaded eggplant slices generously with olive oil and baking at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crispy. While it might not be quite as crunchy as frying, it still tastes fantastic.
What type of meat works best in the spaghetti meat sauce?

Ground beef is classic, but I’ve also had great results mixing ground pork or veal for extra richness. Some even like a combination of beef and Italian sausage for a spicier kick.
How do I prevent the eggplant from becoming soggy?

Salting and draining the eggplant slices before breading helps draw out excess moisture. Also, frying at the right temperature and not overcrowding the pan ensures a crisp crust that seals in the eggplant’s flavor.
Can I make this recipe vegan?

Yes! Swap out the eggs and cheese for vegan alternatives, use a plant-based meat sauce or marinara, and make sure your breadcrumbs are egg-free. The panko breading still crisps up nicely for a satisfying texture.

Final Thoughts

This Eggplant Parmesan Spaghetti with Meat Sauce Recipe is one I come back to time and again because it manages to be both comforting and a little bit special. Every time I make it, that crispy eggplant paired with hearty sauce and melty mozzarella makes the whole kitchen smell divine—and my family’s faces light up at the table. If you take the time to prep it right and follow these tips, I promise this will become your own favorite, too. Give it a go—I can’t wait to hear how much you love it!