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 unit
Veggie Stock Concentrate
½ cup
Panko Breadcrumbs
(Contains: Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
½ tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
82 g
Tempura Batter Mix
(Contains: Wheat, Milk, Eggs)
1 unit
Eggplant
6 ounce
Spaghetti
(Contains: Wheat)
2.5 ounce
Marinara Sauce
2 ounce
Basil Paste
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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.
