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Eggplant Parmesan with Spaghetti
A 73-minute Italian dinner for 4 — 830 calories per serving.
per serving, estimated
Crispy breaded eggplant layered with marinara and melted mozzarella, served alongside a simple spaghetti tossed in the same rich tomato sauce.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Eggplant Parmesan
- 2 globe eggplants (sliced into 1/2-inch rounds)
- 1½ teaspoons Kosher salt
- ½ cup All-purpose flour
- 2 Large eggs (beaten)
- 1½ cups Italian breadcrumbs
- ¾ cup grated parmesan cheese (divided)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 4 tablespoons olive oil
- 2½ cups marinara sauce
- 8 ounces whole-milk mozzarella (sliced)
- ¼ cup fresh basil (leaves) (torn, for serving)
Spaghetti in Marinara Saucebase
- 12 ounces spaghetti
- 1½ cups marinara sauce
- 1 tablespoon olive oil
- 1 tablespoon Kosher salt (for pasta water)
- ¼ cup grated parmesan cheese (for serving)
- ¼ teaspoon Black pepper
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Eggplant Parmesan
- Arrange the eggplant rounds in a single layer on a baking sheet, sprinkle both sides with 1½ teaspoons kosher salt, and let sit 15 minutes to draw out moisture, then pat completely dry with paper towels. 18 min
- Set up a breading station: place ½ cup flour in one shallow bowl, 2 beaten eggs in a second, and combine 1½ cups Italian breadcrumbs, ½ cup grated Parmesan, ½ teaspoon garlic powder, and ½ teaspoon dried oregano in a third. 5 min
- Preheat the oven to 400°F and line a large baking sheet with foil. 10 min
- Dredge each eggplant round in flour, dip in egg, then press firmly into the breadcrumb mixture to coat both sides. 8 min
- Timing-sensitive step. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high and pan-fry the breaded eggplant rounds in batches, 3 minutes per side, adding the remaining 2 tablespoons oil between batches, until golden and crisp. 14 min
- Arrange all seared eggplant rounds on the prepared baking sheet, spoon 2½ cups marinara sauce evenly over them, lay the 8 oz sliced mozzarella across the top, and sprinkle with the remaining ¼ cup grated Parmesan. 3 min
- Bake at 400°F for 18–20 minutes until the mozzarella is fully melted and bubbling at the edges. 20 min
- Scatter ¼ cup torn fresh basil leaves over the top and serve immediately. 2 min
Spaghetti in Marinara Saucebase
- Bring a large pot of water to a boil over high heat and stir in 1 tablespoon kosher salt. 8 min
- Cook 12 oz spaghetti in the boiling salted water according to package directions until al dente, about 9–11 minutes, then reserve ½ cup pasta water before draining. 11 min
- While the pasta cooks, warm 1½ cups marinara sauce with 1 tablespoon olive oil in a small saucepan over medium-low heat, stirring occasionally, until heated through, about 5 minutes. 5 min
- Drain the spaghetti and return it to the pot, pour the warmed marinara over it, and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. 2 min
- Season with ¼ teaspoon black pepper, divide among bowls, and top each serving with a portion of the ¼ cup grated Parmesan. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.