Eggplant Parmesan over Pesto Spaghetti

🥘 Ingredients

• Italian seasoning
  1 tbsp
• Mozzarella cheese
  1 c
• Parmesan cheese
  6 tbsp
• basil paste
  4 oz
• butter
  3 tbsp
• cooking oil
• eggplant
  2 unit
• garlic
  2 clove
• marinara sauce
  5 oz
• panko breadcrumbs
  1 c
• pepper
• salt
• spaghetti
  12 oz
• tempura batter
  164 g
• veggie stock concentrate
  2 unit

🍳 Cookware

• large pot
• shallow dish
• whisk
• shallow dish
• large pan
• small bowl
• baking sheet
• large pot
• Whisk

1. 

   1

   Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain. (Reserve pot.)

   spaghetti: 12 oz
2. 

   2

   While pasta cooks, wash and dry produce. Trim eggplant ; slice lengthwise into 1/2-inch-thick planks (we got four flat planks; eight planks for 4 servings). Season all over with salt and pepper . (TIP: For more tender eggplant, peel before seasoning.) Peel and mince or grate garlic .

   eggplant: 2 unit, salt, pepper, garlic: 2 clove
3. 

   3

   In a shallow dish , whisk together tempura batter with 1/2 cup cold water (1 cup for 4 servings). In a separate shallow dish , combine panko breadcrumbs and half the Italian seasoning (all for 4). Working one piece at a time, add eggplant to dish with batter; turn to evenly coat. Transfer eggplant to dish with panko mixture and lightly press to adhere on one side. TIP: No need to coat both sides with panko!

   tempura batter: 164 g, panko breadcrumbs: 1 c, Italian seasoning: 1 tbsp
4. 

   4

   Heat a 1/3-inch layer of cooking oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add eggplant, panko sides down (you may need to fry in batches). Cook until golden brown and crispy, ⏱️ 2 minutes to ⏱️ 4 minutes per side (if eggplant starts to brown too quickly, lower the heat!). Transfer to a paper-towel-lined plate; season both sides with salt . In a small bowl , combine marinara sauce , veggie stock concentrate , and 2 TBSP water (4 TBSP for 4 servings). Transfer fried eggplant to a baking sheet , breaded sides up. Evenly spread marinara mixture over eggplant; sprinkle with Mozzarella cheese and Parmesan cheese . Bake on top rack until cheese is melted and browned, ⏱️ 4 minutes to ⏱️ 5 minutes .

   cooking oil, salt, marinara sauce: 5 oz, veggie stock concentrate: 2 unit, Mozzarella cheese: 1 c, Parmesan cheese: 6 tbsp
5. 

   5

   Meanwhile, melt butter (6 TBSP for 4 servings) in the large pot used for pasta over medium heat. Add garlic; cook, stirring constantly, until fragrant, ⏱️ 1 minutes to ⏱️ 2 minutes . Whisk in basil paste and half the reserved pasta cooking water. Bring to a simmer, then remove from heat. Add drained spaghetti; toss until pasta is evenly coated. (If needed, add more reserved pasta cooking water a splash at a time until everything is coated in sauce.) Taste and season with salt and pepper .

   butter: 3 tbsp, basil paste: 4 oz, salt, pepper
6. 

   6

   Divide pesto spaghetti between shallow bowls and top with eggplant Parm. Garnish with more pepper if desired. Serve.

   pepper