I cannot believe we’ve made it this far without me sharing this, my favorite at home version of eggplant parm. We don’t do nearly as much fuss or fat as the restaurant version, but the flavor is sublime!
Be sure to over bake vs. under bake the eggplant during the initial baking. Nothing worse than chewy eggplant.
Eggplant Parmesan with Noodles
- 1½ lb eggplant cut into ½" slices
- 1½ cup tomato sauce
- ½ cup Parmesan
- ¼ cup breadcrumbs
- ⅓ cup Parmesan
- salt and pepper
- 4 oz pasta
- 1 cup tomato sauce
- 1/2 cup Parmesan
- If you have time, lay the eggplant slices on a plate or cooling rack. Sprinkle with salt and let sit for 15 minutes. Repeat on the other side. This will draw out the excess moisture. If you don't have time, no worries. Just bake for a few extra minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment and spray with cooking spray. Lay the eggplant slices in a single layer. Season generously with salt and pepper. Flip the slices and season. Spray with cooking spray. Bake until golden brown on that side, 12-15 minutes. Remove pan from oven, flip slices, bake for 8 more minutes or until a knife goes through easily. Set aside to cool.
- Spray a 8X8 baking pan with cooking spray and add a small dollop of tomato sauce. Spread around the bottom. Add a single layer of eggplant, more sauce and Parmesan. Repeat until all ingredients are used, ending with sauce and cheese. Mix topping ingredients and sprinkle on top.
- Bake in a preheated oven at 400 until bubbling on the sides, about 25-30 minutes.
- Cook the pasta as directed. Drain, rinse and return to pan. Top with tomato sauce. Stir to heat through. Serve with the extra parmesan at the table for topping.