Eggplant Parmesan over Pesto Spaghetti
with Mozzarella & Marinara
This cozy, comforting meal feels transported straight from your favorite Italian joint. You’ll fry up panko-crusted eggplant cutlets, layer them with savory marinara and melty mozzarella, then bake ‘em til they’re bubbly. They're served atop buttery, garlicky pesto spaghetti for a meal that can’t be beat!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
1 unit
Eggplant
82 g
Tempura Batter
(Contains: Eggs, Milk, Wheat)
1 tablespoon
Italian Seasoning
2 ounce
Basil Paste
2.5 ounce
Marinara Sauce
1 unit
Veggie Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
6 ounce
Spaghetti
(Contains: Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. (Reserve pot.)
• While pasta cooks, wash and dry produce. Trim eggplant; slice lengthwise into ½-inch-thick planks (we got four flat planks; eight planks for 4 servings). Season all over with salt and pepper. (TIP: For more tender eggplant, peel before seasoning.) Peel and mince or grate garlic.
• In a shallow dish, whisk together tempura batter mix with ½ cup cold water (1 cup for 4 servings). In a separate shallow dish, combine panko and half the Italian Seasoning (all for 4). • Working one piece at a time, add eggplant to dish with batter; turn to evenly coat. Transfer eggplant to dish with panko mixture and lightly press to adhere on one side. TIP: No need to coat both sides with panko!
• Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add eggplant, panko sides down (you may need to fry in batches). Cook until golden brown and crispy, 2-4 minutes per side (if eggplant starts to brown too quickly, lower the heat!). Transfer to a paper-towel-lined plate; season both sides with salt. • In a small bowl, combine marinara, stock concentrate, and 2 TBSP water (4 TBSP for 4 servings). • Transfer fried eggplant to a baking sheet, breaded sides up. Evenly spread marinara mixture over eggplant; sprinkle with mozzarella and Parmesan. Bake on top rack until cheese is melted and browned, 4-5 minutes.
• Meanwhile, melt 3 TBSP butter (6 TBSP for 4 servings) in pot used for pasta over medium heat. Add garlic; cook, stirring constantly, until fragrant, 1-2 minutes. • Whisk in basil paste and half the reserved pasta cooking water. Bring to a simmer, then remove from heat. Add drained spaghetti; toss until pasta is evenly coated. (If needed, add more reserved pasta cooking water a splash at a time until everything is coated in sauce.) Taste and season with salt and pepper.
• Divide pesto spaghetti between shallow bowls and top with eggplant Parm. Garnish with more pepper if desired. Serve.
