Crispy fried eggplant slices are layered with a rich, homemade marinara sauce, melted mozzarella, and sharp Parmesan, then baked until bubbly. A true Italian-American comfort food classic made completely from scratch.
Prep30 min
Cook55 min
Bake30 min
Soak30 min
Servings6
Serving size: 1 serving
744cal
37gprotein
65gcarbs
Ingredients
2 tbsp olive oil
1 pcs onion (medium, finely chopped)
4 pcs garlic (cloves, minced)
2 lb tomato (about 6-7 medium, blanched, peeled, and crushed)
A rich, savory meat sauce simmered with tomatoes, herbs, and garlic, tossed with perfectly cooked spaghetti. This Italian-American classic is a comforting family dinner that's ready in about an hour.
A crisp and refreshing mix of classic garden vegetables tossed in a zesty homemade vinaigrette. This simple, vibrant salad is the perfect side for any meal, ready in minutes.
About Eggplant Parmesan, Spaghetti with Meat Sauce and Garden Salad
Crispy, cheesy Eggplant Parmesan with spaghetti – a fiber-rich, soul-satisfying vegetarian comfort!
This italian_american dish is perfect for dinner. With 1782.45 calories and 85.48g of protein per serving, it's a nutritious choice for your meal plan.
38gfat
3 pcs egg (large)
2 cup breadcrumbs (plain or Italian-style)
1 cup parmesan cheese (freshly grated, divided)
1 cup vegetable oil (for shallow frying, absorption: 25%)
1 lb mozzarella cheese (low-moisture, shredded)
0.5 cup fresh basil (chopped, divided for sauce and garnish)
Instructions
1
Make the homemade marinara sauce
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the crushed tomatoes, dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
Reduce heat to low, cover, and let the sauce simmer for at least 30 minutes for the flavors to meld. Stir in 1/4 cup of fresh basil at the end.
2
Prepare the eggplant
While the sauce simmers, trim the eggplants and slice them into 1/3-inch thick rounds.
Arrange slices in a colander or on baking sheets. Sprinkle both sides with 1 tbsp of salt.
Let the eggplant sit for 30 minutes to draw out moisture and bitterness.
Rinse each slice thoroughly under cold water and pat completely dry with paper towels. This is key for crispy results.
3
Set up the breading station
Arrange three shallow dishes. Place the flour in the first.
In the second, whisk the eggs until smooth.
In the third, combine the breadcrumbs, 1/2 cup of Parmesan cheese, and the remaining 1/4 tsp black pepper.
4
Bread and fry the eggplant
Preheat your oven to 375°F (190°C).
Dredge each dry eggplant slice in flour, then dip in the egg wash, and finally press into the breadcrumb mixture to coat evenly.
Pour about 1/2 inch of vegetable oil into a large skillet over medium-high heat.
Working in batches, fry the eggplant for 2-3 minutes per side, until golden brown and crisp.
Transfer the fried slices to a wire rack to drain excess oil.
5
Assemble the casserole
Spread 1 cup of the homemade marinara sauce on the bottom of a 9x13 inch baking dish.
Arrange a single layer of fried eggplant slices over the sauce.
Top with another cup of sauce, half of the mozzarella, and 1/4 cup of Parmesan.
Repeat with a second layer of the remaining eggplant, more sauce, the rest of the mozzarella, and another 1/4 cup of Parmesan.
6
Bake and serve
Bake uncovered for 25-30 minutes, until the sauce is bubbly and the cheese is melted and golden.
Let the dish rest for 10-15 minutes before slicing. This helps the layers set.
Garnish with the remaining fresh basil and serve warm.
820cal
45gprotein
107gcarbs
24gfat
Ingredients
1 lb Spaghetti (About 454g)
1 lb Lean Ground Beef (85/15 recommended)
2 tbsp Olive Oil
1 medium Yellow Onion (Finely chopped)
4 cloves Garlic (Minced)
28 oz Crushed Tomatoes (One large can)
2 tbsp Tomato Paste
1 tsp Dried Oregano
1 tsp Dried Basil
1 leaf Bay Leaf (Optional, for deeper flavor)
1 tsp Sugar (Balances tomato acidity)
1 tsp Salt (For the meat sauce)
0.5 tsp Black Pepper (Freshly ground)
0.5 cup Parmesan Cheese (Freshly grated, for serving)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and translucent.
Add the minced garlic and cook for another 60 seconds until fragrant, stirring constantly to prevent burning.
2
Brown the Meat
Add the ground beef to the pot. Increase the heat to medium-high.
Use a wooden spoon to break the meat into small crumbles. Cook for 6-8 minutes until it is browned all over and no pink remains.
Carefully drain off any excess fat from the pot.
3
Build and Simmer the Sauce
Reduce heat to medium. Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This deepens the tomato flavor.
Pour in the crushed tomatoes. Add the dried oregano, dried basil, bay leaf, sugar, 1 tsp of salt, and black pepper. Stir everything to combine.
Bring the sauce to a gentle bubble, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, or up to 1 hour for a richer, more developed flavor. Stir occasionally.
Prepare the salad vegetables. Wash and chop the romaine lettuce. Halve the cherry tomatoes, slice the cucumber and red onion, and chop the bell pepper. Shred the carrot. Place all prepared vegetables in a large salad bowl.
2
Make the vinaigrette dressing. In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, sugar, salt, and black pepper. Whisk vigorously or seal the jar and shake well until the dressing is emulsified and well combined.
3
Toss and serve the salad. Just before serving, pour about half of the dressing over the vegetables and toss gently to coat. Add more dressing as needed to your preference. Top with croutons and serve immediately.
