Are you looking for a delicious and easy vegetarian pasta to add to the rotation? Then you need to try this Crispy Eggplant Pasta recipe! This fried eggplant recipe combines breaded eggplant with al dente pasta, smothered in an easy tomato sauce. When you’re in the mood for delicious pasta without meat, try this rich spaghetti dish tossed with breaded deep-fried eggplant.
Whether you’re an eggplant fan or just been on the look out for eggplant recipes, then this dish is sure to become a favorite in your household. I have been growing eggplant in the garden for three years now and love trying different recipes with it. My favorite is usually my Air Fryer Spicy Eggplant Parmesan. I wanted a more complete meal though so I decided to chop it, fry it, and serve it over whole wheat pasta!
Why I love this Crispy Eggplant Pasta Recipe
- Simple ingredients
- Meatless option
- Great way to utilize fresh eggplant growing in the garden
Eggplant, tomato sauce and pasta are a classic combination. This recipe features smaller pieces of eggplant, each breaded and deep-fried, then served atop a mound of spaghetti. A touch of Romano, Asiago, or parmesan cheese can top it off perfectly, too.
Watch the video for this Easy Crispy Eggplant Pasta
What you need for this Fried Eggplant Recipe
Eggplant- one small or medium sized eggplant works.
Flour– I floured the eggplant for extra crispiness during the frying process.
Egg- the egg helps hold the bread crumbs on.
Breadcrumbs- flavor and texture for the fried eggplant!
Cooking oil- I used vegetable oil for frying.
What you need for the easy tomato sauce
Seasonings- I used salt, fresh ground pepper, and an Italian Blend. Of course I topped mine with red pepper flakes for some heat, too.
Garlic- fresh diced garlic is great to toss into jarred sauce to help it taste more homemade.
Marinara Sauce- I just used a jar of marinara sauce I had in my pantry. You can use fresh tomato sauce or even your favorite meat sauce if you would prefer.
Green Pepper- I love having a little crunch in my pasta sauce so I like to use chopped green pepper.
Onion- Another must have for me in pasta sauce.
Whole wheat Spaghetti– I like to use whole wheat pasta for more nutritional value or even veggies noodles would be great.
Fresh basil– I have tons in my garden this year so figured I’d put it to use. It adds some depth to the sauce. Of course you can your dried basil, too.
Olive oil– you need just a little bit in order to sautee the onions and peppers.
How to make this Eggplant Pasta Recipe
Step 1: Start the tomato sauce
1. Heat the oil in a medium pan and add in the onions, peppers, and garlic. Cook for a few minutes until soft and fragrant. Then add in the sauce and the seasonings. Give it a stir and let simmer while you continue with the next steps.
Step 2: Bread the Eggplant
Remove the skin of the eggplant and cut it cubes about half an inch in size. You will need 4 small bowls. One water, one flour, one with the egg(s) and one with breadcrumbs. Prepare the cubes by dipping in water, flour, egg and breadcrumbs.
*Note- this part is a bit time consuming. You can do several pieces at once.
Step 3: Fry
Make sure your oil is hot enough and being the frying process. Fry them in medium to hot oil of your choice. I like to use my cast iron skillet for frying.
Step 4: Serve
Once eggplant is cooked, remove and set on a paper towel lined plate.
Then take a serving of pasta, add the sauce, and top with the fried eggplant cubes. Sprinkle with cheese and/or red pepper flakes and enjoy.
If you don’t use all of the fried eggplant, you could serve it as an appetizer as well with some ranch for dipping or marinara sauce!
I hope you like this Italian fried eggplant as much as I do! Stop on back and let me know if you give it a try.
Like this Crispy Eggplant Pasta Recipe? Make sure to check out:
Make sure to PIN IT!
Crispy Eggplant Pasta
Ingredients
- 1/2 white onion diced
- 3 cloves garlic diced
- 1 tbsp. extra virgin olive oil
- 1/2 green bell pepper chopped
- 1 jar of pasta sauce basil or other flavor
- fresh sliced basil (or 1 TBSP dried)
- 1/2 tbsp Italian Seasoning
- Salt and pepper
- 3/4 box of whole wheat spaghetti cooked according to box
- Grated Parmesan or Asiago/Romano for serving
- Red Pepper flakes optional
For the fried eggplant
- 1 Small or medium eggplant
- 1-2 Eggs depending on how much eggplant
- 1 cup all purpose flour
- 1 cup Italian style breadcrumbs
- 1 cup cool water
- 1 cup vegetable oil for deep-frying
Instructions
For the Sauce
- 1Heat the olive oil in a medium pan and add the onions, green pepper and garlic. Sautee for a few minutes until softened and fragrant.
- Add in the sauce, fresh basil, and seasonings.
- Stir and let simmer while you make the eggplant.
For the eggplant
- Remove the skin of the eggplant and cut it cubes about half an inch in size. You will need 4 small bowls.
- Grab four bowls. 1) with the cool water 2) with the the flour 3) with the eggs 4) with the breadcrumbs.
- Dip the cubed eggplant in order: water, flour, egg and breadcrumbs.
- Once the vegetable oil is heated up fry the breaded eggplant in batches until golden brown and crispy.
- Remove from oil and place on paper towel.
- Grab a helping of cooked spaghetti, a few spoonfuls of sauce, and top with a large helping of the fried eggplant.
- Sprinkle with a little cheese and red pepper flakes if desired.
Video
