Step 1

Preheat oven to 400 degrees while you prep the eggplant. Add a tablespoon of olive oil to a large baking tray and brush all over.

Step 2

Slice the eggplant into 1/4-inch pieces. Dip each eggplant slice in all-purpose flour on both sides. Coat well. Now dip the eggplant slice in eggs on both sides. Coat well. Finally, dip the eggplant slice in the seasoned panko bread crumbs on both sides. Make sure to season the panko crumbs with garlic powder, dry oregano, dry basil, salt, and black pepper.

Step 3

Place the eggplant pieces on the greased baking tray. Bake for 35 minutes at 400 degrees - flipping halfway.

Step 4

Boil a pot of water for the pasta. Once boiling, season well with salt. Add whole wheat spaghetti to the large pot of salted water. Follow the instructions on the back of the pasta box and cook pasta until al dente.

Step 5

Heat up a Dutch castiron on medium heat. Once hot, add two tablespoons of olive oil. Once the oil is hot, add crushed red pepper flakes. Cook for 30 seconds. Now add chopped garlic and cook for 45 seconds. Add chopped onion and season with salt. Saute for 2-3 minutes until the onions are golden-brown.

Step 6

Next add 24 ounces of Marinara sauce. Season with black pepper. You really don't need salt since the sauce has enough. Cover and simmer the sauce for about 5 minutes. Once heated through, add the spaghetti to the sauce and toss until well coated.

Step 7

Add ½ cup of Marinara sauce to the bottom of the baking dish. Transfer all the spaghetti to the baking dish.

Step 8

Place 6 crispy eggplant slices (or more if your baking dish is wider) over the spaghetti. Top each slice of eggplant with a spoonful of jarred Marinara sauce. Top each slice of eggplant with burrata cheese and about a tablespoon of grated parmesan. Repeat these steps one more time with another layer of eggplant slices. Then add Marinara sauce followed by burrata and parmesan cheese.

Step 9

Add the remaining eggplant, cut them in half if you need to, and place them in sections over the spaghetti where there is room. Top the eggplant pieces with Marinara sauce and both cheeses as follows. Place the dish in the oven and bake for 30 minutes at 350 degrees - uncovered. Once done, top with julienned basil leaves. Serve immediately and enjoy hot!