Ingredients

Expert Tips

I took the “original” eggplant parm recipe one step further, added whole wheat spaghetti in Rao’s Homemade Marinara, and baked it all together. The end result is a mindblowing baked casserole dish with a fraction of the calories. 2. Brush the olive oil all over. (Image 2) 4. Dip the eggplant slices in all-purpose flour on both sides. Coat it well. (Image 4) 5. Now dip the eggplant slice in eggs on both sides. Again, coat it well. (Image 5) 6. 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. (Image 6) 8. Once done, the eggplant should be slightly golden brown. (Image 8) 2. 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. (Image 2) 4. Once the oil is hot, add crushed red pepper flakes. Cook for 30 seconds.(Image 4) 5. Now add chopped garlic. Cook for 45 seconds or so. (Image 5) 6. Add chopped onion and season with salt. Saute for 2-3 minutes until the onions are golden-brown. (Image 6) 8. Season with black pepper. You really don’t need salt since the sauce has enough. Cover and simmer the sauce for about 5 minutes. (Image 8) 9. Once heated through, add the spaghetti to the sauce and toss until well coated. (Image 9) 10. This is what you should have. (Image 10)

  1. Add 1/2 cup of Marinara sauce to the bottom of the baking dish. (Image 1)
  2. Transfer all the spaghetti to the baking dish. (Image 2)
  3. Place 6 crispy eggplant slices (or more if your baking dish is wider) over the spaghetti. (Image 3)
  4. Top each slice of eggplant with a spoonful of jarred Marinara sauce. (Image 4) Repeat steps 4-6 one more time with another layer of eggplant slices. Then add Marinara sauce followed by burrata and parmesan cheese. (Image 6)
  5. Add the remaining eggplant, cut them in half if you need to, and place them in sections over the spaghetti where there is room. (Image 7)
  6. 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. (Image 8)
  7. Top with julienned basil leaves. Serve immediately because this dish is best eaten hot. (Image 10) ✓ 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 eggplant with Marinara, simply add a spoonful of marinara followed by cheese. ✓ Serve HOT – Enjoy this dish immediately because it tastes best hot. → Pair this dish with a glass of red wine such as Chianti. → This dish is pretty carb-heavy so serve bread only if you are cooking for a crowd. Garlic Bread is always a great option prepared on a baguette of French or Italian bread. → A simple Arugula Salad prepared with a Balsamic dressing is elegant and delicious.

Vegetable Lasagna (gluten-free option)

Baked Ziti with Spinach (vegetarian, vegan option, gluten-free option)

Baked Eggplant Spinach Rollatini (gluten-free)

Baked Eggplant Parmesan (GF option, Vegan option, Vegetarian)

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