Eggplant Parmesan Pasta

Why This Recipe Works

When it comes to comfort food, this Eggplant Parmesan Pasta (Baked Casserole) has everything you need. First, using baked eggplant is a healthier twist. Instead of frying, baking adds a lovely crispness while reducing unnecessary oil. Plus, the whole wheat spaghetti gives you a nutritious base, packed with fiber and flavor. You’ll also find that layering the ingredients enhances both flavors and textures; every bite will surprise you with its depth and satisfaction.

Why You’ll Love This Eggplant Parmesan Pasta (Baked Casserole)

What makes this recipe truly beloved? To start, it’s comforting and satisfying, making it perfect for family gatherings or cozy nights in. You can prepare it ahead of time, so when hunger strikes, you just need to pop it in the oven. It’s an effortless way to incorporate more vegetables into your diet while still enjoying rich, savory flavors. Trust me, once you taste this baked casserole, it’ll become a regular on your dinner rotation!

Ingredients

• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp salt
• 1 large eggplant, sliced into 1/4″ rings
• 12 oz whole wheat spaghetti, cooked until al dente
• 2 tbsp extra virgin olive oil
• 1 1/2 tsp crushed red pepper
• 1 1/2 tbsp garlic, chopped
• 1 cup white onion, chopped
• 24 oz marinara sauce, preferably Rao’s
• 1/2 cup marinara sauce (for the bottom of the tray)
• 1 1/2 cups marinara sauce (for topping)
• 8 oz burrata cheese
• 1 cup freshly grated Parmesan cheese
• Fresh basil, julienned

Bake the Eggplant

Let’s kick things off! Preheat your oven to 400°F (200°C). Grab a large baking tray and brush a tablespoon of olive oil over it. Slice the eggplant into 1/4-inch rounds. Dip each slice in flour first, then in the beaten eggs, and finally coat them in panko breadcrumbs seasoned with garlic powder, oregano, basil, salt, and black pepper. It’s essential to get every slice nicely coated for that lovely crunch. Lay them on the prepared tray and bake for about 35 minutes. Flip halfway through, so each side crisps up beautifully.

Prepare the Sauce & Spaghetti

While the eggplant bakes, bring a large pot of salted water to a boil. Toss in the whole wheat spaghetti and cook according to package instructions until al dente. Once that’s done, drain it and set aside. In a Dutch oven over medium heat, warm up your 2 tablespoons of olive oil. Toss in the crushed red pepper flakes and sauté for about 30 seconds to get those flavors going. After that, add the chopped garlic and sauté another 45 seconds. Then, throw in the chopped onion, season with a dash of salt, and cook until golden brown, which should take about 2-3 minutes. Next, stir in the 24 oz of marinara sauce, sprinkle lightly with black pepper, cover, and let that simmer for around 5 minutes. Now, mix in your cooked spaghetti, making sure it’s well coated with the sauce.

Assemble Eggplant Parm Pasta Bake

Now we’re getting to the good part—assembling everything! Start by spreading 1/2 cup of marinara sauce on the bottom of a baking dish. Next, layer in the spaghetti mixture. On top of that, arrange the crispy eggplant slices, spooning some marinara over each one. Then, lay down pieces of burrata cheese and sprinkle grated Parmesan cheese. Keep layering with another round of eggplant, marinara, burrata, and Parmesan. Finish off with the last bits of eggplant, an artistic sprinkle of marinara sauce, and a healthy dose of both cheeses. Bake uncovered for 30 minutes at 350°F (175°C) until it’s golden and bubbling. When it comes out, garnish with julienned basil leaves for that fresh finish. Hot and ready to enjoy!

Serving Suggestions

To complement this dish, serve it with a fresh side salad drizzled with light vinaigrette. If you’re feeling a bit indulgent, crusty garlic bread is a perfect pairing, bringing it all together into a wonderful meal.

Tips for Success

A few quick tips can help you nail this casserole. Make sure each eggplant slice is evenly coated; this ensures they turn out crispy. If you like a bit of heat, adjust the crushed red pepper to fit your spice preference—more if you love it hot!

Variations

Feel free to shake things up! If you want a lower-carb version, swap spaghetti with zucchini noodles. Or, experiment with different cheeses like mozzarella or ricotta—each will give a unique twist and flavor profile!

Storage Tips

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. When you want to reheat, the oven is ideal for keeping that crispy texture intact, but the microwave works too if you’re short on time.

FAQs

1. Can I make this ahead of time?
Definitely! You can prepare the entire casserole and keep it in the refrigerator before baking. Just be mindful to add some extra minutes to the baking time if it’s cold from the fridge.

2. Can I use regular pasta instead of whole wheat spaghetti?
Absolutely! Any pasta you prefer will do. Whole wheat adds extra fiber, but feel free to choose what you like best!

3. Is eggplant Parmesan Pasta suitable for freezing?
Yes! This casserole freezes well. Just remember to let it cool completely before wrapping it tightly for storage.

4. What can I substitute for burrata cheese?
If you can’t find burrata, fresh mozzarella or ricotta cheese makes an excellent substitute.

5. How can I make this dish vegan-friendly?
To make it vegan, replace the eggs with a flaxseed mixture and use vegan cheese. Just ensure your marinara sauce is also free of animal products.

Eggplant Parmesan Pasta (Baked Casserole) truly brings the best of both worlds—deliciousness and health. It’s a delightful way to savor every bite while ensuring that you and your loved ones enjoy a wholesome meal together. Enjoy this dish packed with flavor, and let it be the centerpiece of your next gathering or quiet dinner at home!

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