You are here: Home > Cuisine > Italian Vegetarian > Italian Veg Pasta > Spaghetti with Eggplant Parmigianna Spaghetti with Eggplant Parmigianna by Tarla Dalal This famous pasta dish comes from Parma in Italy. Spaghetti tossed in a chilli cream sauce topped with cheese filled eggplants and the famous Italian tomato sauce. It makes a harmonious blend of flavours. When selecting eggplants, look for those that are heavy for their size, and have a smooth, shiny and deep purple skin. Toss the spaghetti in the chilli cream sauce just before serving, as it doesn't taste as good when it is reheated. Warm the dish in an oven if the eggplant slices have turned cold. Enjoy it hot and, of course, freshly prepared. 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Close 16 May 2014 This recipe has been viewed 32105 times 5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD Spaghetti with Eggplant Parmigianna recipe - How to make Spaghetti with Eggplant Parmigianna Tags Italian Veg PastaIndian style Pasta recipesItalian PartyFoods to cook in September Preparation time : 15 mins. Cooking time : 30 mins. Total Time: 45 mins 4Serves 4. Show me for servings Ingredients For the chilli cream spaghetti3 cups cooked spaghetti2 cloves garlics, sliced1 tbsp dry red chilli flakes (paprika)1/2 cup milk2 tbsp fresh cream1 tomato, deseeded and chopped1 tsp butter1 tsp olive oil or oil salt to tasteFor the eggplant parmagiana250 gms brinjal (baingan / eggplant)4 cheese slices1 cup bread crumbs1/2 tsp dried mixed herbs1/2 tsp salt1/4 cup plain flour (maida) oil for deep-fryingOther ingredients1/2 recipe Tomato Cream Sauce Method Main ProcedureFor the eggplant parmagianaFor the eggplant parmagianaSlice the eggplant into 16 slices of 4 mm. thickness. Keep aside.Combine the breadcrumbs, mixed herbs and salt in a dry plate and mix well. Mix the flour with enough water in a bowl to make a paste of coating consistency.Cut each slice of cheese to fit into the eggplant slice. Place each portion of the cheese slice and 1 teaspoon of tomato cream sauce in between two eggplant slices.Dip each eggplant cheese sandwich into the flour paste and then coat with the bread crumb mixture. Press the bread crumbs firmly onto the eggplant slices. Deep fry in hot oil till golden brown. Drain on absorbent paper and keep aside. For the chilli cream spaghettiFor the chilli cream spaghettiHeat the butter and olive oil in a pan and sauté the garlic and chilli flakes in it for a few seconds. Add the milk and cream and bring to a boil.Add the spaghetti and salt and toss lightly. Add the tomato and mix well. Keep aside.How to proceedHow to proceedPlace the chilli cream spaghetti on a large serving plate and top with the eggplant parmagianna.Heat the tomato cream sauce and pour on top.Serve hot. Nutrient values per Energy483 calProtein15.9 gCarbohydrates58.1 gFiber5.7 gFat20 gCholesterol0 mgVitamin A670.8 mcgVitamin B10.6 mgVitamin B20.3 mgVitamin B34 mgVitamin C36.2 mgFolic Acid60.7 mcgCalcium296.5 mgIron3.3 mgMagnesium0 mgPhosphorus0 mgSodium29.3 mgPotassium386.1 mgZinc0.7 mg