Eggplant Parmesan with Spaghetti

Ingredients

Quantities are for 4 servings.

• 2 each (about 2 1/2 lb) Large eggplants
• 2 each Eggs
• 1/2 cup All-purpose flour
• 1 1/2 cups Seasoned breadcrumbs
• 1/2 cup Grated Parmesan cheese
• 8 oz Shredded mozzarella cheese
• 1 jar (32 oz) Marinara sauce
• 12 oz Spaghetti
• 3 tbsp Vegetable oil
• 1 tsp Garlic powder
• 2 tbsp Salt
• 1/2 tsp Black pepper

Instructions

1. Heat the oven to 425°F. Rinse the eggplants, trim the ends, and slice them crosswise into rounds about 1/2 inch thick. Lay the slices on paper towels, sprinkle both sides with 1 tablespoon of the salt, and let them sit 20 minutes to draw out moisture and bitterness.
2. Set up the breading: put the flour on one plate (mixed with the pepper and garlic powder), beat the eggs in a shallow bowl, and mix the breadcrumbs with the Parmesan on a third plate. Rinse the salt off the eggplant, then pat the slices very dry with fresh towels.
3. Brush two sheet pans with the oil (1 1/2 tablespoons each). Dip each slice in the flour, then the egg, then the breadcrumb mixture, pressing so it sticks, and lay it on the pans in a single layer. Wash your hands after handling the raw egg, and throw away any leftover egg and breading.
4. Bake 20-25 minutes, flipping halfway through, until golden and tender. Lower the oven to 375°F.
5. Spread 1 cup of the marinara in a 9x13-inch baking dish. Layer half the eggplant over it, spoon on 1 cup more sauce, and sprinkle with half the mozzarella. Repeat with the remaining eggplant, another 1 cup of sauce, and the rest of the mozzarella.
6. Bake uncovered 20 minutes, until the cheese is melted and the sauce is bubbling around the edges. Let it rest 10 minutes so it holds together when served.
7. While it rests, boil the spaghetti in a large pot of generously salted water according to the package directions, drain, and toss with the remaining marinara (about 1 cup, warmed). Serve the eggplant Parmesan alongside the spaghetti.