Description
Eggplant Parmesan Spaghetti with Meat Sauce is a delicious Italian-inspired dish that features crispy panko-crusted eggplant slices, tender spaghetti tossed in a rich homemade meat sauce, and melted mozzarella cheese. Topped with grated Parmigiano-Reggiano and fresh basil, 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 Parmesan
- 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
Pasta
- 1 lb spaghetti (cooked according to package instructions)
Sauce and Garnish
- Homemade Spaghetti Meat Sauce (pre-cooked)
- Parmigiano-Reggiano or Parmesan cheese, grated
- Fresh basil leaves for garnish
Instructions
- Prepare the eggplant: Slice the globe eggplant into even pieces, about 1/4 inch thick. Set up a breading station with three shallow dishes: one with the all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- Bread the eggplant slices: Dredge each eggplant slice first in flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs. Make sure each slice is well coated for maximum crispiness.
- Deep fry the eggplant: Heat the neutral oil in a deep pan or skillet to 350°F (175°C). Carefully fry the breaded eggplant slices in batches until golden brown and crispy on both sides, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
- Cook the spaghetti: Meanwhile, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Assemble the dish: In a large serving bowl or individual plates, combine the cooked spaghetti with the pre-cooked homemade meat sauce. Arrange the crispy fried eggplant slices on top.
- Add cheese and garnish: Tear the fresh mozzarella into small pieces and scatter over the hot spaghetti and eggplant. Sprinkle generously with grated Parmigiano-Reggiano or Parmesan cheese. Garnish with fresh basil leaves.
- Serve immediately: Serve the Eggplant Parmesan Spaghetti hot for the best combination of flavors and textures. Enjoy your hearty, comforting meal!
Notes
- This recipe highlights the perfect pairing of crispy eggplant and rich meat sauce, making the dish restaurant-quality at home.
- Ensure the oil is hot enough before frying for a crispy coating without excess oil absorption.
- Use fresh mozzarella for a creamy texture that contrasts nicely with the crunchy eggplant.
- Leftover eggplant can be kept in the refrigerator but will lose crispiness upon reheating.
- For a lighter version, consider baking the breaded eggplant slices instead of frying, though frying provides the best 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
