Crispy Eggplant Recipe
stuffed with artichoke, spinach, ricotta, spaghetti, basil, tomato sauce
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Ingredients
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Eggplant & Assembly
Filling — Spinach, Artichoke & Ricotta
Spaghetti & Sauce
Finishing & Garnish
Method
Eggplant & Assembly
- 1
Prepare eggplants
Preheat the oven to 375°F (190°C). Slice each eggplant lengthwise in half. Using a spoon, score and scoop out a 1/2-inch rim of flesh from each half, creating a hollow boat while leaving about a 1/2-inch shell all around. Reserve the scooped flesh; roughly chop and set aside for use (can be added to the filling).
- 2
Salt and rest
Place eggplant halves cut-side up on a wire rack or paper towels, sprinkle the exposed flesh with 1 tsp salt and let sit for 15–20 minutes to draw out moisture and bitterness. Pat dry with paper towels after resting.
- 3
Dredge for crisping
Season flour with 1/2 tsp pepper. Set up a dredging station: flour, beaten eggs, and panko mixed with 1/4 cup grated Parmesan and a pinch of salt. Lightly brush the eggplant shells with 3 tbs olive oil, then dust inside and edges with flour, dip into beaten eggs, and press into the panko-Parmesan so the interior rim and edges get a good coating. This will crisp when pan-fried.
- 4
Pan-fry eggplant shells
Heat 0.75 cups neutral oil in a large skillet over medium heat until shimmering. Fry eggplant halves cut-side down first for 2–3 minutes until golden and crisp, then flip and fry briefly (1–2 minutes) on the back to set the coating. Transfer to a paper-towel-lined baking sheet. (Alternatively, shallow-bake at 425°F for 15–18 minutes with light oil brushing for a lower-oil option.)
- 5
Bake to finish
Place filled (see Filling section) eggplant halves on a baking sheet, spoon some sauce (see Spaghetti & Sauce section) under and over each, and bake at 375°F (190°C) for 18–22 minutes until filling is heated through and cheese is melted and slightly golden. Remove and let rest 5 minutes before serving.
Filling — Spinach, Artichoke & Ricotta
- 6
Cook down spinach
Heat a large skillet over medium heat with 1 tbs olive oil. Add 2 cloves minced garlic and cook 30 seconds until fragrant. Add the fresh spinach in batches and cook, stirring, until wilted and any liquid mostly evaporated, about 4–5 minutes total. Transfer to a sieve or colander and press or squeeze out excess moisture. Chop finely if large.
- 7
Combine filling ingredients
In a bowl, mix the drained chopped spinach, chopped reserved eggplant flesh, 1 cup chopped marinated artichoke hearts, 1 cup ricotta, 1 cup shredded mozzarella, 1/2 cup chopped fresh basil, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Stir until homogenous. Taste and adjust seasoning.
- 8
Stuff eggplant
Spoon the filling into each prepared eggplant half, pressing lightly to mound the filling. Leave a small edge so the filling stays in place during baking.
Spaghetti & Sauce
- 9
Cook spaghetti
Bring a large pot of water to a rolling boil, add 1 tbs salt, and cook 8 oz spaghetti until al dente according to package instructions (usually 8–10 minutes). Reserve 3/4 cup pasta cooking water, then drain the spaghetti.
- 10
Warm the sauce and combine
While pasta cooks, heat 1 tbs olive oil in a saucepan over medium heat. Add 1 minced garlic clove and 1/4 tsp red pepper flakes (if using) and cook 30 seconds. Add 2 cups tomato sauce and bring to a gentle simmer. Stir in 1/4 cup sliced fresh basil. If sauce is too thick, stir in up to 1/2 cup reserved pasta water to reach a saucy consistency. Taste and adjust salt.
- 11
Toss spaghetti with sauce
Add drained spaghetti to the sauce, tossing to coat evenly. If needed, add a splash of reserved pasta water to loosen. Keep warm until eggplants are ready. Spoon a little sauce into the bottom of each baking pan under the eggplant before baking and spoon extra sauce over the filled eggplants prior to the final bake.
Finishing & Garnish
- 12
Plate and garnish
Place a bed of sauced spaghetti on each plate or family platter. Set one or two stuffed crispy eggplant halves on top. Sprinkle with 1/4 cup grated Parmesan evenly, tear or chiffonade fresh basil leaves and scatter, and finish with a light drizzle of extra-virgin olive oil. Serve immediately.