Baked Eggplant Recipe
Baked Eggplant in a marinara sauce, served over spaghetti pasta
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Ingredients
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For the Baked Eggplant
For the Marinara Sauce
For the Spaghetti
Method
Prepare the Eggplant
- 1
Slice the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Bread the Eggplant
In a shallow dish, combine breadcrumbs, parmesan cheese (if using), black pepper, and mix well. Dip each eggplant slice into olive oil, then coat with the breadcrumb mixture.
- 3
Bake the Eggplant
Place the breaded eggplant slices on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden brown.
Make the Marinara Sauce
- 4
- 5
Cook the Sauce
Add the canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the saucepan. Stir well and let it simmer for about 15-20 minutes, stirring occasionally.
Cook the Spaghetti
- 6
Boil Water
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt to the boiling water.
- 7
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
Assemble and Serve
- 8
Combine and Serve
On each plate, place a serving of spaghetti, top with marinara sauce, and then layer with baked eggplant slices. Serve hot.