# @jakecohen on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/CUu9i1ShIE7
- **Gondola URL:** https://gondola.cc/posts/76262684-jakecohen-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/1fc348da10.jpg
- **Posted:** 2021-10-07T16:21:27.000+00:00
- **Account Owner:** Jake Cohen (@jakecohen) — https://gondola.cc/jakecohen

## Caption

#ad I truly love eggplant in every form: roasted, fried, pureed, emoji, and most importantly, parm. I wanted to pack in as much flavor as possible into a weeknight version of this dish, so I used VeroGustoSauce to add all that Italian flavor without being tied to the stove all night. Breaded & baked slices of eggplant are layered with Vero Gusto Calabrian Marinara, cherry tomatoes, mozzarella, and sprinkling of parm before hitting the oven to perfume your kitchen and transport you with a little weeknight comfort!! Recipe at: www.wakeandjake.com/recipes/easy-baked-eggplant-parm-spaghetti

Easy Baked Eggplant Parm

2 20-ounce jars Barilla’s Vero Gusto Calabrian Marinara sauce
1 box Barilla Collezione Spaghetti
1 cup all-purpose flour
Kosher salt
3 eggs, lightly beaten
1 cup fine breadcrumbs
1 cup panko breadcrumbs
2 teaspoons dried oregano
2 teaspoons garlic powder
½ teaspoon cayenne pepper
2 pounds (2 medium) eggplant, sliced into ½-inch disks
3 tablespoons extra-virgin olive oil
½ cup grated parm
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella, torn
Fresh basil
 
1.	Preheat the oven to 450°F and line a sheet pan with parchment paper. 
2.	In a shallow bowl, stir flour with 1 teaspoon salt. In a second bowl, add beaten eggs. In a third bowl, stir both breadcrumbs with oregano, garlic powder, cayenne, and 1 teaspoon salt.
3.	Coat the eggplant completely in flour mixture, followed by egg, and breadcrumbs. Arrange on prepared pan.
4.	Drizzle with 2 tablespoons of olive oil and sprinkle on ¼ cup of parm. Bake for 25-30 minutes, until golden.
5.	In a 9-by-13-inch baking dish, spread 1 cup Barilla’s Vero Gusto Calabrian Marinara sauce. Shingle eggplant over sauce, then spoon remaining sauce from first jar. Scatter cherry tomatoes and mozzarella on top. Season with salt, and drizzle with remaining tablespoon of olive oil.
6.	Bake for 25-30 minutes, until golden brown and bubbling. 
7.	Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and toss with remaining jar of sauce.
8.	Garnish eggplant parm with basil and serve alongside the pasta.

#VeroGusto #pasta #eggplantparm

## Stats

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- **Likes:** 6,053
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## Credits

No public credits are recorded here. This does not identify who made the post.

## Tags

ad, pasta, verogusto, eggplantparm

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