Spaghetti alla parmigiana al forno- ricetta con melanzane

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and offers a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella has less fat, while processed cheese is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a high smoke point, while canola oil is cost-effective.

spaghetti

🥗Healthier: whole wheat spaghetti

💰Cheaper: pasta made from rice

Whole wheat offers more fiber, while rice pasta is often less expensive.

Prepare the basil sauce by heating oil in a pan and adding minced garlic until fragrant.

Add the two bottles of tomato sauce and a bit of water to rinse out the bottles, then season with salt, pepper, and basil to taste.

Slice the eggplants lengthwise and thickly. Optionally, fry them in sunflower oil until golden brown, or grill them for a lighter option.

In a baking dish, layer the ingredients: start with a layer of sauce, then a layer of spaghetti, followed by slices of eggplant, mozzarella, and a sprinkle of parmesan and breadcrumbs. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.

Bake in the oven until the top is golden and bubbly.

Cooking Techniques

Spice Level:

Dietary

Allergens