Eggplant Parm Pasta (Baked Casserole)
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 the real thing, and yes, it still tastes amazing.
Servings: 8 servings
Ingredients
For the Baked 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 the Spaghetti
- 12 ounces whole wheat spaghetti cook 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 ounces Marinara sauce I love Rao's Marinara
- salt to taste
- black pepper to taste
To Assemble Casserole (2 layers of eggplant)
- 1/2 cup Marinara Sauce for bottom of the tray
- add cooked spaghetti tossed in sauce
- baked eggplant
- 1 1/2 cups Marinara Sauce top over each eggplant
- 8 ounces burrata cheese
- 1 cup parmesan cheese freshly grated
- fresh basil julienned
Instructions
Step 1 - Bake the Eggplant
- Preheat oven to 400 degrees while you prep the eggplant. Add a tablespoon of olive oil to a large baking tray and brush all over.
- Slice the eggplant into 1/4-inch pieces. Dip each eggplant slice in all-purpose flour on both sides. Coat well. Now dip the eggplant slice in eggs on both sides. Coat well. Finally, dip the eggplant slice in the seasoned panko bread crumbs on both sides. Make sure to season the panko crumbs with garlic powder, dry oregano, dry basil, salt, and black pepper.
- Place the eggplant pieces on the greased baking tray. Bake for 35 minutes at 400 degrees - flipping halfway.
Step 2 - Prepare the Sauce & Spaghetti
- Boil a pot of water for the pasta. Once boiling, season well with salt. Add whole wheat spaghetti to the large pot of salted water. Follow the instructions on the back of the pasta box and cook pasta until al dente.
- Heat up a Dutch castiron on medium heat. Once hot, add two tablespoons of olive oil. Once the oil is hot, add crushed red pepper flakes. Cook for 30 seconds. Now add chopped garlic and cook for 45 seconds. Add chopped onion and season with salt. Saute for 2-3 minutes until the onions are golden-brown.
- Next add 24 ounces of Marinara sauce. Season with black pepper. You really don't need salt since the sauce has enough. Cover and simmer the sauce for about 5 minutes. Once heated through, add the spaghetti to the sauce and toss until well coated.
Step 3 - Assemble Eggplant Parm Pasta Bake
- Add ½ cup of Marinara sauce to the bottom of the baking dish. Transfer all the spaghetti to the baking dish.
- Place 6 crispy eggplant slices (or more if your baking dish is wider) over the spaghetti. Top each slice of eggplant with a spoonful of jarred Marinara sauce. Top each slice of eggplant with burrata cheese and about a tablespoon of grated parmesan. Repeat these steps one more time with another layer of eggplant slices. Then add Marinara sauce followed by burrata and parmesan cheese.
- Add the remaining eggplant, cut them in half if you need to, and place them in sections over the spaghetti where there is room. Top the eggplant pieces with Marinara sauce and both cheeses as follows. Place the dish in the oven and bake for 30 minutes at 350 degrees - uncovered. Once done, top with julienned basil leaves. Serve immediately and enjoy hot!
Notes
- Sliced Eggplant - Slice the eggplant no more than a quarter inch thick. Any thicker, and it'll not bake through properly. Preheat the oven to 400 degrees to bake the eggplant. Make sure to bake the eggplant for 35 minutes - flipping halfway for the best results.
- Baked Casserole - Preheat the oven to 350 degrees to bake the entire dish. This dish will be baked uncovered for 30 minutes.
- Pasta - Do not overcook. the spaghetti, but rather, cook until al dente. Keep in mind, that the spaghetti will be baked for 30 minutes in the oven.
- Marinara Sauce - For the best results, use a good sauce. I love Rao's Marinara Sauce or the Arrabiata version works great too. You can make your own homemade marinara too, but use a good sauce because it makes all the difference.
- Soggy Eggplant - To avoid soggy eggplant, don't drench the grilled eggplant with Marinara, simply add a spoonful of marinara followed by cheese.
Nutrition
Calories: 502kcal | Carbohydrates: 69g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 1330mg | Potassium: 796mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1150IU | Vitamin C: 13mg | Calcium: 399mg | Iron: 5mg