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Baked Eggplant Parmesan Spaghetti

Prep Time
Total Time

4 servings

Dish out Baked Eggplant Parmesan Spaghetti at dinner and enjoy the compliments. In 20 minutes of prep time, this eggplant parmesan spaghetti can be yours.

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Make It

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  • Heat oven to 425°F.
  • 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.
  • Bake 20 min. or until eggplant is tender and golden brown. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.
  • 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.
  • Spoon spaghetti mixture onto platter; top with eggplant. Sprinkle with basil and remaining Parmesan.

Special Equipment Needed

Creative Leftovers

Use the leftover coating mix to coat 4 small boneless skinless chicken breasts. Bake as directed on package. Serve with a tossed green salad for another easy meal.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 440
Total fat 9g
Saturated fat 3g
Cholesterol 15mg
Sodium 1270mg
Carbohydrate 69g
Dietary fiber 12g
Sugars 17g
Protein 24g
% Daily Value
Vitamin A 35 %DV
Vitamin C 10 %DV
Calcium 45 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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