Ingredients
Instructions
Prep ahead
- slice 2 eggplants into ¼-in rounds; sprinkle salt; rest 15 min.
- set breading station: flour, 3 beaten eggs, breadcrumbs.
- shred mozzarella; grate parmesan; warm 3 c marinara.
- bring large pot salted water to boil for 12 oz whole-wheat spaghetti.
- oil 9×13-in baking dish; heat oven to 375 °f.
Cooking steps
Pat eggplant dry. dredge each slice in flour, then egg, then crumbs.
Heat ¼ cup olive oil in skillet over medium-high. fry breaded slices in batches 2 min per side until golden; drain on paper towel.
Spread thin layer marinara in baking dish. layer half eggplant, more sauce, half cheeses; repeat layers, finishing with cheese.
Bake 25 min until bubbly and lightly browned.
While casserole bakes, cook spaghetti to al dente; drain and toss with remaining marinara.
Rest eggplant parm 5 min, then serve slices over sauced spaghetti; top with fresh basil.
(active time ≈ 35 min | total ≈ 55 min)