Baked Eggplant Parmesan Spaghetti

4 Servings


40 MIN


15-30 mins


20 MIN




1 large

eggplant (1-1/2 lb.)

6 tbsp

(1/2 pkt.) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix


egg whites

1 jar

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided

3/4 cup

2% Milk Shredded Mozzarella Cheese

2 tbsp

Grated Parmesan Cheese, divided

1/2 lb

multi-grain spaghetti, uncooked

2 tbsp

chopped fresh basil


Step 1

Heat oven to 425°F.

Step 2

Trim ends from eggplant; cut crosswise into 8 slices. Place coating mix in pie plate. Beat egg whites in separate pie plate until foamy. Dip eggplant in egg whites, then in coating mix, turning to evenly coat both sides of each slice. Place on rimmed baking sheet sprayed with cooking spray; sprinkle with any coating mix remaining in pie plate.

Step 3

Bake 20 min. or until eggplant is tender and golden brown. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.

Step 4

Spoon 1 cup pasta sauce evenly over eggplant; top with mozzarella and 1 Tbsp. Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, drain spaghetti in colander. Add remaining pasta sauce to pan used to cook the spaghetti; cook on medium heat until heated through, stirring frequently. Add spaghetti; toss to coat.

Step 5

Spoon spaghetti mixture onto platter; top with eggplant. Sprinkle with basil and remaining Parmesan.