Description
Eggplant Parm Pasta is a wholesome baked casserole combining tender, crispy baked eggplant slices with whole wheat spaghetti, tossed in rich marinara sauce, and layered with creamy burrata and freshly grated parmesan cheese. This healthier twist on classic eggplant parmesan pasta delights with robust Italian flavors without frying, making it a nourishing, hearty meal perfect for family dinners.
Ingredients
Scale
For Coating 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
For Pasta & Sauce
- 12 ounces whole wheat spaghetti, cooked al dente
- 24 ounces marinara sauce (such as Rao’s Marinara)
- 1/2 cup marinara sauce (for bottom of baking tray)
- Salt to taste
- Black pepper to taste
For Sauté & Assembly
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp crushed red pepper flakes
- 1 1/2 tbsp garlic, chopped
- 1 cup white onion, chopped
- 1 1/2 cups marinara sauce (to layer on eggplant)
- 8 ounces burrata cheese
- 1 cup parmesan cheese, freshly grated
- Fresh basil, julienned for garnish
Instructions
- Prepare the eggplant coating. In three separate shallow bowls, place the flour, beaten eggs, and seasoned panko crumbs (mixed with dry basil, oregano, garlic powder, salt, and black pepper). This setup is for a classic breading process to coat the eggplant slices before baking.
- Bread the eggplant. Dip each eggplant slice first in flour, shaking off excess, then in the beaten eggs, and finally coat thoroughly with the panko breadcrumb mixture. Lay the coated slices out on a baking sheet lined with parchment.
- Bake the eggplant. Preheat your oven to 375°F (190°C). Bake the breaded eggplant slices for about 25-30 minutes until golden and crispy, flipping halfway through to ensure even baking and crispiness without frying.
- Cook the spaghetti. Meanwhile, prepare the whole wheat spaghetti according to package instructions to al dente. Drain and set aside.
- Sauté aromatics. In a skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and crushed red pepper flakes. Sauté until the onions become translucent and fragrant, about 5 minutes. Season with salt and pepper as preferred.
- Mix sauce with pasta. Toss the cooked spaghetti with the marinara sauce and the sautéed garlic-onion mixture to infuse the pasta with flavor.
- Assemble the casserole. Spread 1/2 cup marinara sauce evenly at the bottom of a baking dish. Add the sauced spaghetti in a layer. Arrange the baked eggplant slices over the pasta. Spoon 1 1/2 cups marinara sauce over each eggplant slice.
- Add cheeses. Place chunks of burrata cheese distributed evenly over the top and sprinkle generously with freshly grated parmesan cheese.
- Bake the casserole. Bake the assembled casserole in the oven at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly with slight golden spots.
- Garnish and serve. Remove from oven and garnish with fresh julienned basil. Serve warm, ensuring a perfect balance of crispy eggplant, cheesy sauce, and al dente pasta in every bite.
Notes
- Eggplant Parmesan Pasta is a baked casserole made with whole wheat spaghetti and baked (not fried) eggplant parmesan. This dish is a healthier alternative to traditional fried versions and still delivers amazing flavor.
- Using panko crumbs with herbs adds extra crunch and Italian flavor without frying.
- Whole wheat spaghetti boosts the fiber and nutrient content for a more filling meal.
- Baking the eggplant instead of frying keeps the dish lighter and less greasy.
- Add crushed red pepper according to spice preference or omit if sensitive to heat.
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
