Eggplant Parmesan over Pesto Spaghetti

🥘 Ingredients

• basil paste
  2 tbsp
• black pepper
  1 tsp
• butter
  3 tbsp
• eggplant (trimmed, sliced into ½-inch planks)
  1 unit
• garlic
  2 cloves
• italian seasoning
  1 tsp
• marinara sauce
  14 oz
• mozzarella cheese
  1 c
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ¼ cup
• salt
  1 tsp
• spaghetti
  8 oz
• tempura batter
  2 oz
• veggie stock concentrate
  1 unit
• water
  ½ cup

🍳 Cookware

• large pot
• shallow dish
• shallow dish
• large pan
• small bowl
• baking sheet
• large pot
• shallow bowls

1. 

   1

   Adjust rack to top position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Once boiling, add spaghetti and cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain.

   spaghetti: 8 oz
2. 

   2

   While pasta cooks, wash and dry produce. Trim eggplant and season all over with salt and black pepper . > TIP: For more tender eggplant, peel before seasoning. Peel and mince garlic .

   eggplant: 1 unit (trimmed, sliced into ½-inch planks), salt: 1 tsp, black pepper: 1 tsp, garlic: 2 cloves
3. 

   3

   In a shallow dish , whisk together tempura batter with ¼ cup water . In a separate shallow dish , combine panko breadcrumbs and half the italian seasoning . Working one piece at a time, dip eggplant in batter, then press into panko mixture on one side only. > TIP: No need to coat both sides with panko!

   tempura batter: 2 oz, water: ½ cup, panko breadcrumbs: ½ cup, italian seasoning: 1 tsp
4. 

   4

   Heat olive oil in a large pan over medium-high heat. Once hot enough that a pinch of panko sizzles, add eggplant panko-side down. Cook until golden brown and crispy ⏱️ 3 minutes per side, adjusting heat if browning too quickly. Transfer to a paper-towel-lined plate and season. In a small bowl , combine marinara sauce , veggie stock concentrate , and remaining water. Transfer fried eggplant to a baking sheet , breaded side up. Spread marinara mixture over eggplant, sprinkle with mozzarella cheese and parmesan cheese . Bake on top rack until cheese is melted and browned ⏱️ 4 minutes .

   olive oil: 2 tbsp, marinara sauce: 14 oz, veggie stock concentrate: 1 unit, mozzarella cheese: 1 c, parmesan cheese: ¼ cup
5. 

   5

   Meanwhile, melt butter in the large pot used for pasta over medium heat. Add garlic and cook, stirring constantly, until fragrant ⏱️ 1 minute . Whisk in basil paste and remaining reserved pasta water. Bring to a simmer, then remove from heat. Add drained spaghetti and toss until evenly coated, adding more pasta water a splash at a time if needed. Taste and season with salt and pepper.

   butter: 3 tbsp, basil paste: 2 tbsp
6. 

   6

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