Eggplant Parm W/pasta Recipe
Recipe information
Make Eggplant Parm W/pasta in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Ingredients for Eggplant Parm w/Pasta
Directions for Eggplant Parm w/Pasta
1. Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt over the slices and let them sit for 30 minutes to draw out moisture.
2. Cook the Pasta
While the eggplant is resting, cook the pasta according to package instructions until al dente. Drain and set aside.
3. Prepare Eggplant
Rinse the eggplant slices under cold water to remove excess salt, then pat dry with paper towels.
4. Fry the Eggplant
Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Place on paper towels to drain excess oil.
5. Assemble the Dish
In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, a layer of mozzarella, and a sprinkle of Parmesan. Repeat the layers until all ingredients are used, finishing with cheese on top.
6. Bake
Preheat the oven to 375°F (190°C). Bake the assembled eggplant parm for 25-30 minutes until bubbly and golden.
7. Serve
Serve the eggplant parm over the cooked pasta, garnished with fresh basil, and season with black pepper and garlic powder to taste.
Local Coupons
No local coupons found for this recipe's ingredients.