Eggplant Parmesan Stack with Spaghetti

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


Units Scale
  • 6 slices eggplant, 3/8-1/2" thick
  • 3/4 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
  • 1/4 box spaghetti
  • 8-12 ounces mozzarella, depending on how cheesy you like it
  • Grated parmesan for topping
  • 1/2 cup basil leaves (or more!)


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.


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 1/3, about 1/2 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.


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.


  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.



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 2/3 of the way through baking.

Keywords: eggplant parmesan stack, spaghetti