Pasta alla Parmigiana

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.

Slice aubergine into rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse and pat dry the aubergine slices.

Dredge each slice in flour, shaking off excess.

Dip the floured slices in beaten eggs, allowing excess to drip off.

Coat the egg-covered slices in bread crumbs, pressing gently to adhere.

Heat olive oil in a skillet over medium heat until shimmering.

Fry the breaded aubergine slices until golden brown, about 3-4 minutes per side.

Transfer fried slices to a paper towel-lined plate to drain excess oil.

Preheat oven to 375°F (190°C).

In a baking dish, spread a layer of tomato sauce on the bottom.

Layer half of the fried aubergine slices in the dish, followed by half of the mozzarella and parmesan cheeses.

Repeat with another layer of sauce, aubergine, and cheeses.

Bake in the preheated oven for 25-30 minutes until bubbling and golden.

Meanwhile, cook spaghetti according to package instructions until al dente.

Drain spaghetti and toss with remaining tomato sauce and minced garlic.

Serve the baked aubergine parmesan alongside the spaghetti, garnished with fresh basil.

Cooking Techniques

Spice Level:

Allergens