Eggplant parmesan – spaghetti bake


This is my own version of  eggplant Parmesan that I made couple of days ago. Eggplant Parmesan is a dish which has eggplants coated with breadcrumbs, shallow fried or baked, then layered with pasta sauce/marinara sauce and mozzarella cheese. I adore this dish. When I bought a eggplant during my last grocery trip, this was the first thing that came to my mind.

Planning ahead in cooking is something I will never be able to do. I always decide and cook at the very last moment. So when I started making this, I realized that I didn’t have some of the ingredients needed for this. I decided to make this with whatever I had on hand, I also thought of adding some spaghetti to it to make it a complete meal. It was made in a hurry, so I don’t have exact measurements. I am still posting the recipe as I really liked the way it turned out.

1 eggplant
2 eggs
1/2 cup bread crumbs
1 and 1/2 cups pasta sauce or marinara sauce (use any brand)
1/4 cup Parmesan cheese
1/2 cup ricotta cheese or mozzarella cheese
1/3 package spaghetti

Beat eggs with salt (or use garlic salt), pepper. Keep is aside.
Take breadcrumbs on a plate (I toasted 4 bread slices and powdered them as I didn’t have breadcrumbs)
Peel eggplant. Cut it into 1/4 inch slices.
Dip the eggplant in eggs and then coat it with breadcrumbs.
Heat oil in a shallow pan(or use tava) and fry them till they are golden brown.
Cook spaghetti according to package instructions with enough salt.
Preheat the oven at 350F for 10mins.
In a baking dish, take the cooked spaghetti. Spread some ricotta/mozzarella cheese, parmesan cheese and mix everything.
Keep a layer of eggplants. Spread a layer of sauce, followed by ricotta/mozzarella cheese.
Spread remaining eggplants, sauce, cheese. Spread parmesan cheese on top.
Bake the dish at 350F for 30mins or till all cheese is melted.
Serve hot.

Serves : 3-4
Preparation time : 60mins




















25 Comments for “Eggplant parmesan – spaghetti bake”

shilpa shanbhag


hi shilpa. recipe looks yummy …
i liked the way u hav done it with whatever resources available in the kitchen. wil try it.

Poornima Prabhu


Hi Shilpa,
as always u’r recipe sounds soooo yummy and the detailed pictures r a real help.I am not a big fan of eggplant but this looks delicious with all that cheese…….will try and let u know.



Very nice dish! can we replace egg plant with any other such vegetable? can u pls gimme an idea, as my MIL doesnt prefer egg plant

Shilpa: I don’t know Sandhya. Eggplant parmesan is an Italian recipe(I think it is Italian as we always eat it at Italian restaurants). I have also seen chicken parmesan, but haven’t seen made it with other veggies.



Can I skip eggs ? I loved your presentation and I am so tempted to make it.

Shilpa: I think you can leave it out. Just dip in water and then roll in the bread crumbs so that the bread crumbs stick to eggplant.


I love eggplant parmesan.I make chicken the same way.
But I cook the spaghetti seperatly.This is very tempting.Will try this version soon.



Hi SHilpa

What a lovely way to combine the sphagetti with the eggplant parmesan.

I love eggplants in any form, especially in a breaded and fried form.

I like to keep the skin on though because of the gorgeous purple colour !!!

Your final outcome looks so yummy, wish I could stretch my hands into my PC screen and grab it !!!



To answer Sandhya’s question, you could try using zucchini slices or squash slices. I guess any vegetable that we could use for breading\coating and deep frying could be used !!! Just let your imagination go wild !!!



Hi Shilpa,

I recently became a regular visitor of your website. I really like your way of presentation. I am a South Indian, got bored of eating the very same dishes everyday and needed a change and I happened to see your site. It is really good and I have been trying out the recipes with not-so-many “special”/”unusual” ingredients. All of them came out very well.

I like eggplant parmesan and never thought I can make it at home! I am going to try it out today…

Happy Cooking!



Shilpa this is a great recipe, esp. for someone like me who does not quite fancy eggplants in form of bhaji, I enjoy phodyo or bharta…..My aunt used to prepare a similar dish with white sauce… I suppose one could also use the light green variely (Gulle) of eggplant isn’t it ?

Shilpa: I think you can use gulla.



Hi Shilpa,

Unusual and yummy recipe with eggplant. have stopped bringing home eggplants as all of us r bored with my usual old eggplant dishes. this will b a surprise for everybody. Thanks!!!



Hey,thanks alot shilpa.I was looking for such recipes,but on other sites,they seems to be tough.Really,i must say that u make things easy.The way u make it,way of your presentation,& your own ideas make them very easy.
I’m having one question,can i make chicken parmesan in the same way?& one more thing,will
u be able to post potato gnocchi recipe?I’ll be wating..

Shilpa: Yes, you can make chicken parmesan with same recipe.



What kind of bread did you use to make bread crumbs? wheat? white? or it doesn’t really matter?

Shilpa: White. But I think it doesn’t matter.

Anita Kavalekar


Hi Shilpa
I too have tried this dish and it was a hit with my kids . Nobody at home likes eggpant but my girls loved this dish.I did not use eggs and breadcrumbs and just lightly fried the slices with very little olive oil. Also sprinkled a little cream and chopped parsely between layers.
Will try this one too………
Keep it up!



I just made the dish the exact way but I used wheat spaghetti, it was great, I do not like ricotto cheese so I thinly slice pepperjack, it gave it a little spice but it was great, thank for the recipe.

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