Eggplant Parmesan & Spaghetti

Zubereitung

1. 1

   Prep the eggplant

   On a cutting board, cut the eggplant into 1 cm rounds, beat the egg, shred the mozzarella, finely grate the parmesan, and tear the basil leaves.
2. 2

   Coat the eggplant

   On a plate, dip each eggplant round in beaten egg, press both sides into breadcrumb, and arrange on an oiled baking sheet; drizzle with the remaining olive oil and season with 1/2 tsp salt and black pepper.
3. 3

   Bake the eggplant

   Bake the baking sheet at 220°C, turning the eggplant rounds once.

   17 Min.

   Tipp: Use two sheets if the rounds overlap; crowded eggplant steams instead of crisping.

4. 4

   Boil the spaghetti

   In a large pot over high heat, cook the spaghetti in a large pot of salted water, stirring occasionally; drain well.

   12 Min.
5. 5

   Layer and bake

   Spread a little marinara sauce in a baking dish, layer in the eggplant with the remaining sauce, mozzarella, and parmesan, then bake at 200°C.

   12 Min.
6. 6

   Taste and serve

   Taste the spaghetti and adjust with salt and black pepper; serve with the baked eggplant and scatter torn basil over the top.