Eggplant Parmesan and Pasta
As much as I love pasta and Italian food, I’ve never fully ventured into cooking anything more elaborate than a pasta bake (like this one!). After realizing how comforting that meal was a few Sundays ago, we made the executive decision that Sundays over coronavirus quarantine were going to be dedicated to pasta and rib-warming dishes. With some leftover eggplant in our fridge, I chose to spread my wings and try some new Italian dishes. Although I’ve never been one to actually order eggplant parm off a menu, I love the combination. I’m a big fan of eggplant but, for some reason, always forget about it when it comes to cooking. No longer!
**Eggplant parmesan (more formerly known as eggplant parmigiana) comes from coastal Southern Italy dating back to the 1800s. Originally it was referred to as a dish of “la cucina povera”, which translates to “the kitchen of the poor”. The goal was to make great food with available ingredients. For more information on the history of this dish, check out this piece on the Food Republic.
To “fry” the eggplant, I did a very simple egg wash and flour coating prior to crisping in an avocado oil seasoned skillet. While you can use any flour for this recipe, I used this gluten free option so that we could all enjoy the dish and I didn’t have to make a separate version for myself. The first step of this process is to slice the eggplant, vertically, into ¼ inch thick slabs. Then place in a bowl with two whisked eggs and fully submerge it so that the entire piece of eggplant is wet and covered in the egg wash. Next, place the eggplant on a plate that is covered in flour and coat both sides.
Place that on a hot skillet, with avocado oil, and allow it to crisp and sear on each side for around five minutes. Repeat this process one piece at a time. In order to make sure you are getting a nice crisp on each piece of eggplant, you want to make sure not to overcrowd your skillet. This obviously depends on the size of the skillet you are using, but make sure they are all able to fully lie flat on the hot oil. Once they are crisped on both sides, place on a clean plate and set aside.
Depending on how many people you are cooking for and pieces of fried eggplant you have, this may require more than one baking dish, but place a thin layer of marinara sauce at the base of the baking dish(es). Place the fried eggplant on top of the marinara sauce, trying not to layer them, and then place the spinach on top of that. Using the same marinara sauce, pour on top of the eggplant and spinach so that it is fully covered and then top that with the shredded parmesan cheese. At this point, you can set the dish to the side (or in the fridge if for over 30 minutes) until you are ready to bake and serve.
To make sure everything is timed correctly and nice and hot, I use this time to bring a pot of water to a boil and make my pasta. Place the baking dish with the eggplant parmesan in the oven at 375 degrees for around 10 minutes or until the cheese is melted and nice and golden on top. Strain the pasta and mix with the marinara sauce. I personally enjoy serving the pasta alongside the eggplant parmesan so that everyone is able to pick their own portions and serve themselves. Let me tell you, this will be the perfect Sunday night dinner for you and your loved ones!
Eggplant Parmesan and Pasta
Ingredients:
- Eggplant (2)
- Spinach (3 cups)
- Eggs (2)
- Flour (2 cups)
- Parmesan cheese (2 cups) – shredded
- Marinara sauce (36 oz)
- Pasta (1 box)
- Avocado oil (2 tablespoons)
- Red pepper flakes (1 teaspoon)
- Salt
- Pepper
Instructions:
How to cook Eggplant Parmesan and Pasta
- Whisk two eggs in a bowl and set aside
- Pour 2 cups of flour onto a plate and set aside
- Slice the eggplant, vertically, into ¼ inch thick strips and set aside
- On a hot skillet, add 1 tablespoon of avocado oil
- Individually, take each piece of eggplant and place in the bowl with the eggs and fully submerge it
- Take the egg-drenched eggplant and place on the plate with the flour so that it is fully coated on both sides
- Add the eggplant to the skillet and allow to sear on each side for ~5 minutes
- Once finished cooking and the sides are gently crisped, set aside on a clean plate
- Do this process for each piece of eggplant while making sure to not overcrowd the pan. If necessary, add more avocado oil to the skillet
- In the baking dishes, add a thin layer of marinara sauce
- Place the floured and seared eggplant into the baking dish so that they are not layered on top of one another
- Place the spinach on top of the eggplant
- Cover the eggplant and spinach with marinara sauce and then a layer of shredded cheese
- Season with 1 teaspoon of red pepper flakes, salt, and pepper
- Set aside while making the pasta
- Bring a pot of water to a boil, add in the pasta, and cook to your preferred consistency
- Place in the oven at 375 degrees for 10 minutes, or until the cheese is melted and golden on top
- Strain the pasta and place back in the pot and mix with marinara sauce
- Serve the parmesan eggplant alongside the pasta and red sauce and enjoy
- Gluten Free (depending on pasta and flour used)
- Dairy Free (depending on cheese used)
- Vegetarian
- Soy Free
- Nut Free
** after a lot of self-reflection and doing the work of Layla F Saad’s Me and White Supremacy (a book I highly recommend everyone reads) and Rachel Rickett’s Social Activism 101 & 102 courses, I realized the cultural appropriation that was occurring on my website when it came to recipes. I was modifying recipes deeply embedded in oppressed cultures without paying any respect to the history or original ingredients used. After realizing this, I went through and made changes to many of my recipes. This section is part of what was edited and included.