stacked eggplant parmesan pasta

Name: stacked eggplant parmesan pasta
Ingredients: 2 medium eggplants (about 2 pounds total), sliced into 1/2-inch-thick rounds; 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; Freshly ground black pepper; 1 (24-ounce) jar marinara sauce (about 3 cups); Fresh basil leaves, torn; 1 ounce Parmesan cheese, finely grated (about 1/2 cup); 8 ounces fresh mozzarella cheese, thinly sliced; 1/2 cup panko breadcrumbs; Crushed red pepper flakes; 1 (8-ounce) box high-protein spaghetti, such as Banza

so fun, so simple, so ridiculously tasty

Back in 2021, Martha Stewart posted an Instagram carousel of stacked eggplant Parmesan, and it quickly became one of my favorite ways to make the dish. …