Baked Spaghetti Eggplant Parmesan Recipe

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by Renae Chiovaro on February 27, 2012

 

Eggplant was on sale at Kroger last week for $1 per pound. Hubby and I both enjoy eggplant parmesan so I came up with a baked version. I always serve pasta with eggplant parmesan so I decided to place spaghetti right in the dish!

Recipe: Baked Spaghetti Eggplant Parmesan

Ingredients

  • 1 large eggplant, sliced lengthwise into 1/2-inch-thick rounds
  • 2 eggs, beaten
  • 1 1/2 cups Italian Bread Crumbs
  • 2 Tablespoons Extra-virgin olive oil
  • 1 (25-ounce) jar pasta sauce
  • 1 cup Mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese
  • 1/2 package Whole Wheat Spaghetti Noodles

Instructions

  1. Heat oven to 375 degrees.
  2. Place a backing sheet in the oven when it is preheating.
  3. Dip eggplant rounds in egg and then into breadcrumb mixture.
  4. Pull hot baking sheet out of oven and place olive oil on it. The oil will spread nicely around the hot sheet.
  5. Place eggplant covered in breadcrumbs on the baking sheet and bake for 15 minutes.
  6. Turn the eggplant over and continue to bake for another 10 minutes.
  7. While the eggplant is baking, make spaghetti noodles according to package directions.
  8. Place a thin layer of pasta sauce in the bottom of a 13×11 baking pan. Place cooked and drained spaghetti noodles over top.
  9. When the eggplant is done, place a layer of eggplant over the spaghetti noodles. Layer with more pasta sauce and cheese. If you have more eggplant, do another layer.
  10. Just dot the very top layer of eggplant with sauce so that some of the eggplant gets a little crispy.
  11. Bake in a 400 degree oven for 15 minutes or until the sauce is bubbly.

Tips

  • If you don’t want pasta, just leave the spaghetti out! Eggplant, sauce and cheese are good without pasta too.
  • You can bake extra eggplant for sandwiches.

Make sure you check out the rest of my easy recipes!

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Renae Chiovaro

Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

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