Eggplant Parmesan & Spaghetti

Name: Eggplant Parmesan & Spaghetti
Prep time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Italienne
Ingredients: 1 large eggplant, cut into 1 cm rounds; 10.5 oz spaghetti; 2 cups marinara sauce; 7 oz mozzarella cheese, shredded; 2 oz parmesan cheese, finely grated; 1 cup breadcrumb; 2 large egg, beaten; 2 tbsp olive oil; 0.35 oz basil, torn

Tender baked eggplant, marinara, and bubbling cheese make a family-friendly Italian favorite. Bake the eggplant until soft before layering so the finished dish stays tender rather than watery.

45 min en tout
25 min aux fourneaux
Pour 4 pers.
Un peu d’attention
Se congèle bien

Allergènes signalés

Œufs · Gluten · Lait · Soja

Tonight signale les allergènes avec prudence, ingrédient par ingrédient. Vérifiez toujours l’étiquette de ce que vous achetez.

Ingrédients

Eggplant, cut into 1 cm rounds1 large
Spaghetti10.5 oz
Marinara sauce2 cups
Mozzarella cheese, shredded7 oz
Parmesan cheese, finely grated2 oz
Breadcrumb1 cup
Egg, beaten2 large
Olive oil2 tbsp
Basil, torn0.35 oz

Préparation

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
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
Bake the eggplant
Bake the baking sheet at 220°C, turning the eggplant rounds once.
17 min
Astuce: Use two sheets if the rounds overlap; crowded eggplant steams instead of crisping.
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
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
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.

Pourquoi Tonight choisirait ce plat

Seulement 25 minutes aux fourneaux ; le four ou la casserole font le reste.
Il se congèle bien, donc rien ne se perd.
Une soirée Italienne pour garder la semaine intéressante.

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