Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F (200°C); prepare a baking tray with olive oil.
- Coat eggplant slices in flour, beaten eggs, and panko breadcrumbs; bake for 35 minutes, flipping halfway.
- Cook whole wheat spaghetti in salted water until al dente; drain.
- In a Dutch oven, sauté crushed red pepper, garlic, and onion in olive oil; add marinara sauce and simmer.
- Combine spaghetti with the sauce; layer marinara sauce in a baking dish and add spaghetti mixture and eggplant.
- Top with burrata and Parmesan cheese, layer again, and bake at 350°F (175°C) for 30 minutes, garnishing with basil.
Notes
Ensure eggplant slices are evenly coated for optimal crispiness.
Adjust the amount of crushed red pepper according to your spice preference.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 8
- Sodium: 700
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 10
- Protein: 18
- Cholesterol: 150