By Sasha Gordanier
Preheat the oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the breaded eggplant slices and cook for 3-4 minutes on each side until golden brown. Adjust seasoning with salt and pepper while cooking. Set aside.
Cook the whole-wheat spaghetti according to package instructions in a pot of boiling salted water until al dente. Drain and set aside.
In a small oven-safe dish, spread a layer of marinara sauce. Place the fried eggplant slices on top, then cover with the remaining marinara sauce. Sprinkle shredded mozzarella evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Serve the baked eggplant parmesan over a bed of cooked whole-wheat spaghetti. Drizzle with the remaining olive oil, garnish with fresh basil leaves, and serve hot.
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This Italian Vegetarian Main Course recipe is ready in 45 minutes and features Eggplant, Marinara Sauce, Shredded Mozzarella and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the breaded eggplant slices and cook for 3-4 minutes on each side until golden brown. Adjust seasoning with salt and pepper while cooking. Set aside.
Cook the whole-wheat spaghetti according to package instructions in a pot of boiling salted water until al dente. Drain and set aside.
In a small oven-safe dish, spread a layer of marinara sauce. Place the fried eggplant slices on top, then cover with the remaining marinara sauce. Sprinkle shredded mozzarella evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Serve the baked eggplant parmesan over a bed of cooked whole-wheat spaghetti. Drizzle with the remaining olive oil, garnish with fresh basil leaves, and serve hot.
Calories per Serving: 450
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