Eggplant Parmesan with Whole Wheat Pasta

Breaded eggplant baked with marinara and mozzarella, served over whole‑wheat spaghetti for a hearty Italian vegetarian dinner.

Ingredients

• 2 eggplants, flour, 3 eggs, 2 cups breadcrumbs
• 1/2 cup olive oil
• 3 cups marinara
• 8 oz mozzarella, 1/4 cup Parmesan
• 12 oz whole‑wheat spaghetti
• Basil, salt & pepper

Instructions

1. PREP AHEAD
2. - Slice 2 eggplants into ¼-in rounds; sprinkle salt; rest 15 min.
3. - Set breading station: flour, 3 beaten eggs, breadcrumbs.
4. - Shred mozzarella; grate Parmesan; warm 3 c marinara.
5. - Bring large pot salted water to boil for 12 oz whole-wheat spaghetti.
6. - Oil 9×13-in baking dish; heat oven to 375 °F.
7. COOKING STEPS
8. 1. Pat eggplant dry. Dredge each slice in flour, then egg, then crumbs.
9. 2. Heat ¼ cup olive oil in skillet over medium-high. Fry breaded slices in batches 2 min per side until golden; drain on paper towel.
10. 3. Spread thin layer marinara in baking dish. Layer half eggplant, more sauce, half cheeses; repeat layers, finishing with cheese.
11. 4. Bake 25 min until bubbly and lightly browned.
12. 5. While casserole bakes, cook spaghetti to al dente; drain and toss with remaining marinara.
13. 6. Rest eggplant parm 5 min, then serve slices over sauced spaghetti; top with fresh basil.
14. (Active time ≈ 35 min | Total ≈ 55 min)

Nutrition Facts