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Eggplant Parmesan Stack with Spaghetti

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finished eggplant parmesan with spaghetti and basil [copyright david lewetag ii]
An eggplant parmesan stack with spaghetti and basil

With a meaty body and all the flavor you'd expect from red sauce, mozzarella, parmesan, and basil, you won't even miss having chicken in this dish.

Don't be an eggplant hater... Be an eggplant PLATER.

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Say goodbye to your so-called "winner, winner, chicken dinner."

eggplant slices ready for dredging [copyright david lewetag ii]
Eggplant slices ready for dredging

Liberally salt the slices of eggplant on both sides then sit them a colander for at least a half hour to reduce bitterness and draw out excess moisture.

"NO!" I say... you do not have to remove the skin!

eggplant slices coated with flour egg and panko [copyright david lewetag ii]
Eggplant ready to fry

Prepare three plates or bowls of flour, one-two beaten eggs, and panko. Dip each slice into the flour, then the egg, and finally the panko, making sure to coat well.

Frying eggplant slices

Heat a pan on medium-high, add a couple tablespoons of oil (I use grapeseed), and when the oil is shimmering reduce heat slightly and fry the slices for about 3 minutes per side. I did mine in two batches to avoid crowding the pan.

draining fried eggplant on paper towels [copyright david lewetag ii]
Toss 'em on paper towels to soak up excess oil

There we have it - six slices ready to be built into mini towers.

sliced mozarella [copyright david lewetag ii]
Mozzarella

Make sure you have your moz' ready. Rough cuts here due to grabbing the closest knife within reach. Doh!

Leela got her fair share of mozzarella, too - she loves that stuff.

first layer of sauce and basil on eggplant [copyright david lewetag ii]
Building the eggplant stacks

I've done the single-deckers in the past, which are great, but these double-decker stacks are bomb. Add a layer of sauce, some basil leaves, and mozzarella to start things off right.

Add as much basil as you think you deserve.

add mozarella and pepper to eggplant [copyright david lewetag ii]
First layer of goodness done
second slice of eggplant with sauce and mozarella ready to bake [copyright david lewetag ii]
Ready to bake

Next, add another eggplant slice and top with more sauce and mozzarella. I add final basil to the top after it's finished baking.

It ain't easy... bein' cheesy...

eggplant parmesan with side salad [copyright david lewetag ii]
You know you want it

Things are finished up with spaghetti on the bottom, eggplant on the top... Parmesan, basil, and a drizzle of EVOO along with a lemon, dill vinaigrette salad. Top notch, yeah?

slicing into eggplant parmesan stack [copyright david lewetag ii]
Aaaand the easy, cheesy, breezy cut

🐶 Leela Storm's Suggested Pairings

🍽 Kitchen Critique

What can you say about this dish? Fast, simple, and leaves a smile on the belly, the face, and The Hotel doggy. This is a pantry dinner that uses canned tomatoes and store spaghetti. Fresh tomatoes and homemade pasta are the only things that would step it up a notch.

✔ Takeaways

  • Salt the eggplant slices for at least half an hour.
  • Add more garlic than you think you need to the sauce.
  • Use a good mozzarella - it makes a huge difference in flavor. Hell, pull your own if you wanna make it autentico!
  • This is great reheated, too - in case you're giving some away for some reason.
Print

📖 Recipe

Eggplant Parmesan Stack with Spaghetti

finished eggplant parmesan with spaghetti and basil [copyright david lewetag ii]
Print Recipe

This eggplant parmesan stack is a great alternative its chicken counterpart and will leave you wondering why you've never tried it before.

  • Author: David (Doggy Daddy)
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 3 1x
  • Category: Pasta
  • Method: Baking
  • Cuisine: Italian

Ingredients

Units Scale
  • 6 slices eggplant, ⅜-1/2" thick
  • ¾ cup all-purpose flour
  • 1 large egg, or 2 small eggs, beaten
  • 1 cup panko breadcrumbs (more if needed)
  • 1 can tomato sauce, or equivalent fresh
  • 1 can diced tomato, or equivalent fresh
  • 4-6 cloves garlic
  • 1 tablespoon Mexican oregano
  • Pinch red pepper flake
  • ¼ box spaghetti
  • 8-12 ounces mozzarella, depending on how cheesy you like it
  • Grated parmesan for topping
  • ½ cup basil leaves (or more!)

Instructions

Eggplant Prep

  1. Slice eggplant, coat both sides with salt, and sit in a colander for at least 30 minutes.
  2. Prepare three plates or bowls, one each for all-purpose flour, 1-2 beaten eggs, and panko breadcrumbs.
  3. When eggplant is ready to be fried, dredge each slice in the flour, then the egg, then the panko, making sure to coat well with the panko.

Sauce

Cook the sauce while the eggplant sits - if it finishes cooking and reducing, just turn off the heat and cover until ready to use.

  1. Heat a pot on medium and add tomatoes.
  2. Cook until boiling and add garlic, pepper flake, pinch of salt, and oregano, adjusting flame as needed.
  3. Reduce by ⅓, about ½ hour.

Eggplant Fry

  1. Heat a pan on medium high, add two tablespoons of grapeseed or similar oil until shimmering.
  2. Fry eggplant for 3 minutes on each side or until golden brown and set on paper towels to drain.
  3. Do this in batches until all are done.

Eggplant Bake

Have your oven preheated to 450º.

  1. In the same pan, or similar bakeware, prepare the eggplant towers.
  2. Add the first layer of eggplant slices and top each with sauce, basil leaves, and mozzarella (season with pepper).
  3. Next, add the second eggplant slices and top with more sauce and mozzarella (season with pepper).
  4. Bake for 25-30 minutes, or until cheese is melted over.
  5. Place under broiler for 5-7 minutes to get desired browning.
  6. Remove from oven and set aside.

Spaghetti

Have a pot of boiling, salted water ready about 8 minutes before the eggplant is done baking.

  1. Cook spaghetti to desired doneness - 9-12 minutes.
  2. Keeping the spaghetti in the same pot, drain the water, reserving 2-4 tablespoons of water.
  3. Add a couple ladles of sauce along with 2 tablespoons of water and stir well to coat the noodles.
  4. If the sauce is very thick, add more of the reserved water.
  5. Let the noodles sit for a couple of minutes.

Plating

  1. Using a carving fork, twirl up spaghetti and place on the middle of a plate, pressing down to spread it out.
  2. Add an eggplant stack.
  3. Sprinkle with grated parmesan.
  4. Top with basil leaves.
  5. Add a drizzle of extra virgin olive oil.

Eat!

Notes

Salting the eggplant first is crucial - don't skip this step.

Leftovers heat very well at 350º for 30 minutes.

I added more cheese to the top about ⅔ of the way through baking.

Keywords: eggplant parmesan stack, spaghetti

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