Description
This Eggplant and Tomato Pasta Bake is a comforting and hearty one-dish meal. Roasted eggplant adds a smoky sweetness that perfectly complements a tangy tomato sauce, all topped with melted mozzarella and Parmesan cheese. It’s a simple yet flavorful dish perfect for weeknight dinners or entertaining.
Ingredients
- 1 large Eggplant, Diced
- 12 ounces Pasta (penne or rigatoni)
- 28 ounces Canned tomatoes, Crushed or diced
- 1 medium Onion, Chopped
- 3 cloves Garlic, Minced
- 2 tablespoons Olive oil
- 1 handful Fresh basil or oregano, Chopped
- Salt to taste
- Pepper to taste
- 1 cup Mozzarella cheese, Shredded
- 1/2 cup Parmesan cheese, Grated
- Optional: Red pepper flakes
- Optional: 1/4 cup Breadcrumbs
Instructions
- Preheat oven to 400°F. Toss diced eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast until golden and tender, about 20 minutes.
- Bring a large pot of salted water to a boil. Add pasta and cook to al dente (about 8 minutes); drain well and return to the pot to keep warm.
- In a skillet over medium heat, warm olive oil. Add chopped onion and garlic; sauté until onion is translucent and fragrant, about 5 minutes.
- Stir in canned tomatoes, fresh basil (or oregano), salt, and pepper. Simmer gently for 10 minutes until sauce thickens slightly and flavors meld.
- Preheat oven to 375°F. In a mixing bowl, combine the cooked pasta, roasted eggplant, and tomato sauce.
- Transfer the mixture to a greased baking dish, spreading evenly.
- Sprinkle shredded mozzarella and grated Parmesan evenly over the pasta mixture. Add optional red pepper flakes or breadcrumbs if desired.
- Bake at 375°F for 20–25 minutes, until the cheese is golden and bubbly.
- Let the bake rest for 5 minutes before serving to allow the flavors to set.
Notes
- Garnish with fresh basil leaves and a drizzle of olive oil before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg