Description
Eggplant Parm Pasta is a delicious baked casserole featuring whole wheat spaghetti combined with tender baked eggplant, layered with rich marinara sauce, burrata cheese, and freshly grated parmesan. This healthier take on the classic eggplant parmesan uses baked, not fried, eggplant slices to create a flavorful, comforting meal perfect for family dinners or gatherings.
Ingredients
Scale
Dredging & Eggplant
- 1 cup all-purpose flour
- 3 eggs (beaten)
- 2 cups panko crumbs
- 2 tsp dry basil
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1 large eggplant (sliced into 1/4″ rings)
Pasta & Sauce
- 12 ounces whole wheat spaghetti (cooked until al dente)
- 24 ounces marinara sauce (preferably Rao’s Marinara)
- Salt to taste
- Black pepper to taste
Sauté
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp crushed red pepper
- 1 1/2 tbsp garlic (chopped)
- 1 cup white onion (chopped)
Assembly & Toppings
- 1/2 cup marinara sauce (for bottom of the baking tray)
- 1 1/2 cups marinara sauce (to top over each eggplant layer)
- 8 ounces burrata cheese
- 1 cup parmesan cheese (freshly grated)
- Fresh basil (julienned)
Instructions
- Prepare the Eggplant: Slice the eggplant into 1/4-inch thick rings. Set up a dredging station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko crumbs, dry basil, oregano, garlic powder, black pepper, and salt. Coat each eggplant slice first in flour, then in egg, and finally in the panko crumb mixture.
- Bake the Eggplant: Arrange the breaded eggplant slices on a baking sheet and bake them until golden and tender, avoiding frying to keep the dish lighter and healthier.
- Cook the Spaghetti: Boil the whole wheat spaghetti until al dente according to package instructions. Drain and set aside.
- Sauté Aromatics: In a skillet, heat extra virgin olive oil over medium heat. Add chopped garlic, white onion, and crushed red pepper. Sauté until fragrant and the onions are translucent.
- Combine Sauce: Add the marinara sauce to the sautéed aromatics. Season with salt and black pepper to taste. Let the sauce simmer gently, allowing flavors to meld.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). Spread 1/2 cup of marinara sauce at the bottom of a baking dish. Toss the cooked spaghetti with some of the marinara sauce from the skillet and place it evenly over the sauce in the baking dish.
- Layer Eggplant and Sauce: Arrange the baked eggplant slices over the spaghetti layer. Spoon 1 1/2 cups marinara sauce evenly over the eggplant slices.
- Add Cheese: Tear or dollop burrata cheese over the sauced eggplant, then sprinkle freshly grated parmesan cheese evenly on top.
- Bake the Casserole: Bake the assembled casserole in the preheated oven for about 30-40 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from oven and sprinkle freshly julienned basil over the top for freshness. Allow the casserole to cool slightly before serving.
Notes
- Eggplant Parmesan Pasta is a baked casserole made with whole wheat spaghetti and baked (not fried) eggplant parmesan, providing a healthier alternative to traditional fried versions.
- Using whole wheat spaghetti boosts the fiber content, making it more nutritious.
- Baking the eggplant rather than frying reduces the fat content and calories.
- Fresh basil added at the end enhances the aroma and adds a vibrant flavor contrast.
- For a spicier dish, increase the crushed red pepper quantity according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 502 kcal
- Sugar: 9 g
- Sodium: 1330 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 90 mg
