Eggplant Parmigiano With Side Of Spaghetti Recipe

Prepare and sweat eggplant

Trim the ends of the eggplants and slice into 1/2-inch rounds. Lay slices in a single layer on a wire rack or baking sheets. Sprinkle both sides lightly with coarse kosher salt (about 2 tablespoons evenly across both eggplants). Let sit for 30 minutes to draw out bitterness and moisture. After 30 minutes, rinse each slice briefly under cool water to remove excess salt and pat dry very well with paper towels. If slices are still very wet, press with another towel to remove moisture.

Set up breading station

Place flour in a shallow dish. In a second shallow bowl whisk together eggs and whole milk until smooth. In a third bowl combine breadcrumbs, 1 cup grated Parmesan, dried Italian seasoning and 1 teaspoon freshly ground black pepper.

Bread the eggplant

Working in batches, dredge each dried eggplant slice in flour, shaking off excess, dip into the egg-milk mixture, then press into the breadcrumb mixture to coat both sides well. Place coated slices on a sheet pan in a single layer while you heat the oil.

Fry the eggplant

Pour vegetable oil into a large skillet so it comes about 1/4 inch up the sides and heat over medium-high until shimmering and a breadcrumb sizzles when dropped in (about 350°F if using a thermometer). Fry the breaded slices in batches, 2–3 minutes per side, until golden brown and crisp. Transfer to a wire rack or paper towel-lined tray to drain. If oil darkens, replace or strain before continuing.

Assemble the baking dish

Preheat oven to 375°F (190°C). Spread 1/2 cup of marinara evenly over the bottom of a 9x13-inch or similar baking dish. Arrange a single layer of fried eggplant over the sauce. Spoon about 1 cup marinara over the eggplant, sprinkle with a third of the shredded mozzarella and a few basil leaves (if using). Repeat for a second layer: eggplant, 1 cup sauce, mozzarella. Finish with a final layer of eggplant, remaining marinara, remaining mozzarella and the 1 cup grated Parmesan reserved for topping. Sprinkle the final 1/2 teaspoon salt and 1/2 teaspoon black pepper over the top evenly.

Bake

Cover the dish loosely with foil and bake for 20 minutes. Remove foil and bake until cheese is bubbly and golden, 10–15 minutes more. If you like a browner top, broil for 1–2 minutes while watching closely.

Rest and serve

Let the Eggplant Parmigiano rest 10 minutes after baking so it firms up. Garnish with torn fresh basil leaves. Cut into portions and serve alongside spaghetti.

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt. Add 12 oz dried spaghetti and stir to separate. Cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander.

Finish pasta in sauce: Return the drained spaghetti to the pot off the heat. Add 1/2 cup reserved marinara sauce and 1/4 cup reserved pasta water (or enough to gloss the pasta). Toss to coat; add 1 teaspoon olive oil if desired for shine. Taste and adjust salt if needed.

Serve: Plate a portion of spaghetti alongside a slice of Eggplant Parmigiano. Sprinkle each pasta portion with grated Parmesan and a few torn basil leaves if available.