Eggplant Parmesan on Linguine is a delicious dish of Italian heritage but has Southern roots. It all starts with fresh eggplant lightly breaded, topped with my Easy Basic Tomato Sauce and a blend of Italian cheeses, served on a bed of linguine.
Pasta and eggplant, y’all. What’s not to love? And when breaded, baked, and smothered in a blend of 6 Italian cheeses and homemade tomato sauce, it’s getting real. I recently ran upon a place a few blocks away from my home in a church parking lot that offers fresh vegetables on Thursdays. Since there really isn’t a good farmer’s market near me, I figured this was the next best thing. It didn’t take a nanosecond for me to decide to pull into the parking lot and look around. I was in Heaven surrounded by the freshest and tastiest looking vegetables and fruits. Naturally, I filled a box with a few things, including the eggplant I used to make this dish.
This Eggplant Parmesan on Linguine is so delicious and easy. It comes together from cutting board to table in no time, especially since I made my Easy Basic Tomato Sauce ahead of time and had it at the ready. I opted to bake the eggplant instead of frying to keep the dish a little healthier, and it tastes just as great.
So, here’s how I made this delicious recipe…
I started with a small, firm eggplant; washed and cut it into rounds about 1/4 inch thick. You can easily shave some time off the baking by cutting the eggplant into 1/8 inch thick rounds, but I really enjoy the meat of the vegetable, so I went a little thicker. I mixed a little of my cheese blend with Italian seasoned panko. I chose to go the easy (and inexpensive) route by getting a bag of Sargento’s 6-cheese Italian blend because I didn’t want to spend all that time shredding 6 different cheeses. I swear this cheese blend is just as fresh as grating 6 different cheeses; you won’t be able to tell the difference.
I first dipped the eggplant into beaten eggs and then into the breadcrumb mixture. Since I was baking the eggplant instead of frying it, I sprayed a rack with cooking spray and placed it onto a baking sheet. I placed each eggplant round onto the rack and sprayed the eggplant with cooking spray. This allows for a crispy coating on the vegetable while baking; just like I would get if I was frying.
While the eggplant baked, I decided to cook my linguine, which took about 10 minutes to al dente, and heat my easy basic tomato sauce that I made the last week. Once the linguine was cooked, I took about a cup of the pasta liquid and added it to my tomato sauce, which was simmering in a skillet. By the time the pasta was cooked and the sauce was heated, my eggplant was finished baking. I did decide to pop the eggplant back into the oven for a few minutes after covering it with more cheese, because I wanted a cheesy melt covering.
I spooned a layer of the sauce onto the bottom of a pasta bowl, then placed my linguine on top. I then layered with tomato sauce, eggplant, and more tomato sauce. I topped the whole dish with more of the cheese blend and some torn parsley. Delish!
You can choose any pasta you like; penne pasta is a great choice, too. If you decide to make this dish, I just know you’ll love it as much as I. Be sure to come back here and leave a comment letting me know how your dish turned out. Enjoy, friends!
Eggplant Parmesan on Linguine
Yield 6 servings
Eggplant Parmesan on Linguine is a delicious dish of Italian heritage but has Southern roots. It all starts with fresh eggplant lightly breaded, topped with my Easy Basic Tomato Sauce and a blend of Italian cheeses, served on a bed of linguini.
- 1 small eggplant
- 3/4 teaspoon salt, divided
- 1 teaspoon black pepper
- 1 cup Italian breadcrumbs
- 1/2 cup Sargento's 6-cheese Italian blend
- 2 eggs
- Easy Basic Tomato Sauce Recipe
- Preheat oven to 375 degrees F. Wash and cut eggplant crosswise in 1/4 inch thick rounds. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Combine breadcrumbs and 3 Tablespoons cheese.
- Dip eggplant into beaten eggs. Dredge in breadcrumbs and coat with cooking spray. Place on a baking rack over baking pan sprayed with cooking spray. Bake for 30 minutes, turning when half-way through.
- Remove eggplant from oven and cover with more cheese. Reduce heat to 350 degrees and bake 5 more minutes until cheese is melted.
- Heat water to boiling in a 2 quart pan. Add a dash of salt and drizzle of olive oil to prevent pasta from sticking. Add linguini for 6 servings to water and cook to al dente, about 10 minutes. Remove from heat, reserve 1 cup pasta liquid and strain the remaining liquid. Set aside.
Easy Basic Tomato Sauce
- (Find recipe here) If tomato sauce is leftover or has been refrigerated, add 1 cup pasta liquid and heat to a simmer in a large skillet.
Spoon a small amount of sauce on the bottom of a bowl or dish. Add linguini. Add more sauce on top of linguini. Add eggplant on top of sauce. Add more sauce on top of eggplant. Garnish with 6-cheese Italian blend and parsley.
Courses Main Course
Serving Size 1 pasta bowl
Amount Per Serving
% Daily Value
Total Fat 22.09 g
Saturated Fat 8.345 g
Unsaturated Fat 0.626 g
Cholesterol 80 mg
Sodium 652 mg
Total Carbohydrates 74.95 g
Dietary Fiber 8.9 g
Sugars 12.28 g
Protein 17.67 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.