Baked Eggplant Parmesan with Whole Wheat Spaghetti
Baked Eggplant Parmesan with Whole Wheat Spaghetti is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is sliced and breaded, then baked until golden brown. It is then topped with marinara sauce, mozzarella cheese, and basil, and baked until the cheese is melted and bubbly. The whole wheat spaghetti is cooked according to package directions and served as a side dish.
Eggplant Parmesan is a classic Italian dish that has been around for centuries. The first recorded recipe for eggplant Parmesan dates back to the 18th century, and it has since become a popular dish all over the world. There are many different variations on the recipe, but the basic ingredients are always the same: eggplant, Parmesan cheese, and tomato sauce. Our version of Eggplant Parmesan is a little bit different than the traditional dish. We use whole wheat flour instead of white flour, and we bake the eggplant instead of frying it. This makes our dish a little bit healthier, but it is still just as delicious. We also use a marinara sauce that is made with fresh tomatoes, garlic, and basil. This gives our dish a delicious, homemade flavor. The result is a dish that is both delicious and healthy. It is perfect for a weeknight meal, and it is sure to please everyone at the table.
Baked Eggplant Parmesan with Whole Wheat Spaghetti Baked Eggplant Parmesan with Whole Wheat Spaghetti Baked Eggplant Parmesan with Whole Wheat Spaghetti Baked Eggplant Parmesan with Whole Wheat Spaghetti
Prep time: 30 | Cook time: 30 | Serves: 4
Ingredients
  • 1 large eggplant, cut into 1 inch thick slices
  • 1 cup whole wheat flour
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1 jar (24 ounces) marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped fresh basil
  • 1 pound whole wheat spaghetti, cooked according to package directions
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Dip eggplant slices into flour, then eggs, then Parmesan cheese.
  3. Heat olive oil in a large skillet over medium heat.
  4. Cook eggplant slices for 2-3 minutes per side, or until golden brown.
  5. Place eggplant slices in a single layer in a baking dish.
  6. Top with marinara sauce, mozzarella cheese, and basil.
  7. Bake for 15-20 minutes, or until cheese is melted and bubbly.
  8. Serve over cooked whole wheat spaghetti.
Why It Works
  • Using whole wheat flour instead of white flour adds fiber and nutrients to the dish.
  • Baking the eggplant instead of frying it reduces the fat content of the dish.
  • Using a homemade marinara sauce gives the dish a delicious, fresh flavor.
  • The combination of eggplant, Parmesan cheese, and tomato sauce is a classic combination that is always delicious.