Print

Pasta with Spicy, Eggless Eggplant Parmigiana and Roasted Vegetables

A spicier, eggless take on Eggplant Parmigiana, layered on a bed of pasta with roasted vegetables. 

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2

Ingredients

  • 1 large eggplant sliced into 1/2" thick slices
  • 2 tbsp salt
  • 1/4 tsp cumin powder
  • 1 tsp chili powder
  • 1/4 tsp black peppercorn
  • 1 1/2 cup seasoned breadcrumbs
  • 1/2 cup milk or non-dairy milk
  • 1 tbsp vegetable oil for pan-frying
  • 3 cups tomato sauce homemade or store-bought
  • 2 cups shredded parmesan cheese
  • 8 oz spaghetti about 2/3 of container
  • 2 cups of mushrooms
  • 2 cloves of garlic
  • 2 handfuls of spinach leaves

Instructions

  1. Preheat oven to 375 degrees.
  2. Wash eggplant slices with water and wrap in paper towel. Leave until completely dry, and salt both sides of your eggplant slices.
  3. Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil.
  4. In 2 shallow plates, add breadcrumbs to one and milk in the other. Dip both sides of eggplant slice into milk, then place the bottom side directly in the breadcrumbs plate and press firmly. Manually add breadcrumbs to the top of the eggplant slice.

  5. Shake off the excess and immediately add to the heated pan. Repeat for the other slices, add 2-3 to the skillet at a time. Cook on both sides until golden brown, remove and set on a heating rack or large plate.
  6. Heat a small saucepan over low to medium heat and add tomato sauce. Once the sauce starts to simmer, add chili powder, cumin and black peppercorns. Continuously stir until spices have folded into the sauce and the sauce starts to slightly bubble. Turn off the heat.
  7. In a large casserole dish, add enough sauce to cover bottom of the dish. Add a layer of eggplant slices, then layer with a dollop of sauce on top, followed by a layer of parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese.
  8. Bake in the oven for 20 minutes, or until the cheese is bubbly. Use the broiler for 5 minutes to get the cheese more brown and crispy, if you like.
  9. While the eggplant bakes, boil enough water to cook the spaghetti. Once the water boils, add spaghetti and stir from time to time. Cook for about 15 minutes until it is al dente.
  10. As the spaghetti cooks, reheat the pan with leftover sauce on medium heat. Add garlic and cook until it is golden brown. Then add mushrooms, spinach, and any other vegetables you fancy.
  11. Drain the pasta and fold the vegetables and sauce mix into the spaghetti.
  12. Plate the spaghetti with veggies, then top it with 1 or 2 eggplant slices.