Eggplant Parmesan with Fresh Basil and Whole Wheat Spaghetti

Slice 1 medium eggplant into 1/2-inch thick rounds. Place the slices on a paper towel-lined baking sheet and sprinkle with 1 tsp kosher salt. Let sit for 20 minutes to draw out excess moisture.

Meanwhile, set up your breading station: Place 1/2 cup flour in one shallow dish. Beat 2 large eggs in a second dish. In a third dish, combine 1 cup panko breadcrumbs, 1 tsp Italian seasoning, and 1/2 tsp garlic powder.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Pat the eggplant slices dry with paper towels. Dredge each slice in flour, then dip in beaten egg, and finally coat with the seasoned breadcrumb mixture, pressing gently to adhere. Place on the prepared baking sheet.

Drizzle or brush 2 tbsp olive oil over the breaded eggplant slices. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.

While the eggplant bakes, bring a large pot of salted water to a boil for the pasta.

Slice 6 oz fresh mozzarella cheese into thin rounds. Chop 1/4 cup fresh basil leaves, reserving some whole leaves for garnish.

In a 9x9 inch baking dish, spread 1/2 cup marinara sauce. Arrange half the baked eggplant slices in a single layer. Top with 1/2 cup marinara sauce, half the mozzarella slices, 2 tbsp grated parmesan, and half the chopped basil.

Add the remaining eggplant slices, then top with the remaining 1/2 cup marinara sauce, mozzarella slices, and 2 tbsp parmesan cheese.

Bake for 20-25 minutes until the cheese is melted and bubbly.

While the eggplant parmesan bakes, cook 6 oz whole wheat spaghetti according to package directions until al dente. Drain and toss with 1 tbsp olive oil.

Remove the eggplant parmesan from the oven and let rest for 5 minutes. Sprinkle with remaining parmesan cheese, chopped basil, and 1/4 tsp red pepper flakes.

Serve the eggplant parmesan over the whole wheat spaghetti, garnished with whole basil leaves and 1/4 tsp black pepper.