How to Cook Spaghetti with Eggplant Parmigiana

Serves: 4

Preparation time: 15 mins

Cooking time: 30 mins

Ingredients needed to make Spaghetti with Eggplant Parmigiana:

For the spaghetti:

• 3 cups spaghetti, cooked
• 1 tomato, seeded and chopped
• 1 tbsp red pepper flakes, dried
• 2 garlic cloves, sliced
• 2 tbsp fresh cream
• ½ cup milk
• 1 tsp olive oil
• 1 tsp butter

For the eggplant parmigiana:

• 250 gms eggplant
• 1 cup bread crumbs
• ¼ cup all purpose flour
• 4 cheese slices
• ½ tsp salt
• ½ tsp mixed herbs,dried
• ½ cup tomato cream sauce (recipe below)
• Oil, for frying

To make the tomato cream sauce:

• 1 ½ cups tomato pulp
• 2 tbs tomato puree
• 4 tbsp fresh cream
• 1 onion, finely chopped
• 1 tbsp garlic, finely chopped
• ½ tsp dried oregano
• 1 tsp sugar
• 3 tbsp olive oil
• Salt to taste

Cooking instructions for Spaghetti with Eggplant Parmigiana:

• To make the sauce, heat oil in a sauce pan and saute the onions as well as garlic until the onions turn lucid.
• Stir in rest of the ingredients, except cream plus oregano and bring the mixture to boil.
• Reduce to a simmer and continue to cook until it thickens.
• Whisk in the cream as well as oregano and remove from heat; pour it into a bowl and set aside.
• To make the eggplant parmigiana, cut the eggplant into 16 slices, each about 4 mm thick and set them aside.
• Sprinkle the herbs as well as salt over the breadcrumbs and toss them well together to mix.
• Pour enough water into a bowl of flour and whisk them together into a smooth batter of coating consistency.
• Slice the cheese so that they are as wide as each eggplant round.
• Sandwich each cheese slice between two eggplant slices and top the cheese with 1 tsp of the tomato cream sauce.
• Dip the ensemble into the flour batter and transfer them to the plate with seasoned bread crumbs.
• Flip it over to coat either sides and pat the sides so that the crumbs adhere to the eggplant.
• Heat oil in a frying pan and deep-fry the eggplant sandwiches till they are golden brown.
• Transfer them to a plate lined with paper towel and set aside.
• To make the spaghetti, melt butter in a pan and stir in olive oil.
• Throw in the garlic as well chili flakes and stir-fry them briefly.
• Pour in the milk, followed by cream and bring the mixture to bowl.
• Stir in the spaghetti and sprinkle a dash of salt to season.
• Toss them together to mix and stir in the tomatoes; set them aside.
• Transfer the chili-cream spaghetti on a serving plate and place the eggplant parmigiana on top.
• Pour rest of the tomato cream sauce over it and serve hot.

Image Credit: Wikimedia Commons