Melanzane alla Parmigiana Eggplant Parmesan with Spaghetti

Preheat the oven to 200°C. Slice the eggplants into 1 cm thick rounds. Arrange on a baking sheet and sprinkle with 1 tsp salt. Let sit for 15 minutes to draw out moisture.

Pat the eggplant slices dry with paper towels. Brush both sides with 30 ml olive oil and place on a greased baking sheet in a single layer. Bake for 15 minutes, flipping halfway, until golden and tender.

While the eggplant bakes, heat the remaining 30 ml olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Pour in the crushed tomatoes, add the remaining 0.5 tsp salt, and tear in half the basil leaves. Simmer the sauce over low heat for 10 minutes, stirring occasionally, until slightly thickened.

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente (about 8-10 minutes). Drain and set aside.

In a 20x20 cm baking dish, spread a thin layer of tomato sauce. Layer half the baked eggplant slices, then half the remaining sauce. Tear the mozzarella into pieces and scatter half over the sauce. Sprinkle with half the parmesan. Repeat layers with remaining eggplant, sauce, mozzarella, and parmesan.

Bake the melanzane for 20 minutes, until the cheese is melted and bubbly and the edges are golden. Let rest for 5 minutes before serving.

Serve the melanzane alongside the spaghetti, garnished with the remaining basil leaves.