Spaghetti Con Melanzane Alla Parmigiana – Baked Spaghetti with Eggplant

5 from 4 votes
Prep Time 1 hr
Cook Time 35 mins
Rest Time 5 mins
Total Time 1 hr 40 mins
Course Dinner
Cuisine European
Servings 2 people


  • 500 g Strained tomatoes
  • 3 Pc. Garlic cloves
  • 0,5 tsp Oregano
  • 0,5 bunch Basil
  • 3 Pc. Medium Fresh Eggplant
  • 300 g Mozzarella
  • 300 g Spaghetti
  • 2 tbsp Grated Parmesan
  • 2 tbsp Breadcrumbs
  • Salt, black pepper
  • 4 tbsp Olive oil for frying


  • Cut the aubergines into oblong slices, not too thin slices, salt on both sides and drain in a sink for half an hour.
  • Toss the garlic in the hot olive oil in the pan - either whole or chopped. Add the tomatoes. Bring salt and pepper to the boil. Add the oregano and either torn the basil with your hands or cut it with a ceramic knife (a steel knife threatens oxidation and loss of taste). Salt and pepper. Simmer for 15 minutes with the lid on. Then turn off the stove.
  • Drain the aubergines and dry them with paper towels. Fry the slices in the pan in olive oil until golden brown on both sides and set aside. Add the water for the spaghetti. Salt when it boils. Do not cook the spaghetti completely in it. They should still have a good bite, but already be soft enough that you can roll them up with a fork. This is usually 7 - 8 minutes of cooking time. Cut the mozzarella into cubes.
  • Drain the spaghetti and return to the saucepan. The sauce should still be warm - add 3-4 ladles to the pot and mix well with the spaghetti. The spaghetti should not get cold, otherwise they will stick together and cannot be rolled up nicely.
  • 2 - Place 3 ladles of the sauce on the bottom of a flat baking dish, distribute and place a layer of aubergine slices on top so that the bottom is covered.
  • Using a fork and a spoon, wrap the tomato spaghetti in nests and place them on half of the eggplant slices. Put mozzarella cubes on top. Now you simply fold the other half of the auber rings onto the spaghetti and press them a little tight and push them close to the edge.
  • Place the next eggplant slices in the space that has become free in the baking dish and fill them. Do this until the bottom of the pan is filled with eggplant-spaghetti packets. The few end pieces and sections of the eggplant that are too short are now layered on top.
  • About half of the mozzarella should now be left. You give it up and between the eggplant packages. Then rub the Parmesan on top and spread the rest of the sauce on top. Finally, sprinkle with the breadcrumbs.
  • Preheat the oven to 180 ° C and add the Parmigiana for 35-40 minutes. Take out of the oven with the surface well browned, let it steep for a moment and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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