Preheat the oven to 425 F / 220 C.
Slice the eggplant into half inch / 1 1/4 cm thick slices.
Prepare the coating: in one bowl, add the flour and 1/3 of the spices. In a second bowl, add the egg, water, and 1/3 of the spices. In the third bowl, add the breadcrumbs and 1/3 of the spices. Mix all 3 bowls so the spices are evenly distributed.
Coat each slice of eggplant in the flour, then the egg mixture, then the breadcrumbs. Place on a foil-lined baking sheet that has been liberally coated with olive oil.
Bake at 425 F / 220 C for 30 minutes, flipping halfway through.
Once the eggplant parmesan is almost done baking, bring a pot of water to a boil and add the spaghetti. Cook according to package directions.
Once the eggplant parmesan is done baking, add tomato sauce on top of each piece of eggplant, then top with cheese. Either broil on high for a couple minutes or return to a 425 F / 220 C oven and bake for 5-10 more minutes, until the cheese has melted and the pasta sauce has warmed through.
Drain the cooked spaghetti and toss it in extra tomato sauce.
Enjoy!
