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A closer shot of the top of baked eggplant and pasta, highlighting its golden color and the melted cheese.
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Baked Eggplant and Pasta Recipe

This Baked Eggplant and Pasta dish is excellent as a main or side dish to grilled or fried meat.  With eggplants and tomato sauce, this baked pasta is delicious and filling --- but still light enough for a second serving!
Prep Time25 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 355kcal
Author: Neriz

Equipment

  • Measuring cups
  • Measuring spoons
  • Colander
  • Box grater
  • Large pan (or skillet)
  • Rectangular baking dish (10.5x7.5 inches)
  • Parchment paper/Baking paper

Ingredients

  • 3 medium eggplants (about 750 grams or 27 ounces), chopped into small cubes
  • 5 tablespoons olive oil
  • 200 grams penne (7 ounces, about 2 & 1/2 cups)
  • 3 cloves garlic
  • 1/3 cup crushed tomatoes
  • 1 & 1/4 cups passata
  • 1 teaspoon milk
  • 1/2 teaspoon oregano, dried
  • 1 piece bay leaf, dried
  • 2/3 cup Parmigiano Reggiano, grated
  • 125 grams mozzarella (about 4 to 4.5 ounces), drained and grated
  • pinch chili flakes
  • salt & ground black pepper, to season

Instructions

  • Preheat your oven to 220°C (about 400°F).
  • Place the chopped eggplants on a baking tray lined with parchment paper.
  • Drizzle with two tablespoons of olive oil, season with salt and pepper, then mix.
  • Cook in the oven for twenty-five minutes or until they soften, then set aside.
  • Heat the remaining olive oil in a medium to large pan.
  • Add the garlic and cook until it becomes fragrant.
  • Add the crushed tomatoes, passata, milk, oregano, chili flakes, salt, ground black pepper, and bay leaf.
  • Cover with a lid, adjust heat to medium-low, and simmer for twenty minutes.
  • Start cooking the pasta as per package instructions --- then drain.
  • Taste the sauce and adjust the seasoning as desired.
  • Add the roasted eggplant, combine, and continue simmering for about five minutes.
  • Add pasta, mix, then add most of the Parmigiano cheese.  
    (NOTE:  Leave about two tablespoons for topping.)
  • Combine everything evenly, then remove the pan from the heat.
  • Preheat oven to 200°C (375°F).
  • Transfer the prepared eggplant and pasta into a baking dish.
  • Sprinkle with the remaining grated Parmigiano cheese, and top with the mozzarella cheese.
  • Place in the oven for about thirty minutes or until it's golden.
  • Remove from the oven and set aside for at least fifteen minutes.
  • Your baked eggplant and pasta casserole is now ready for serving!

Notes

  • Cook's Tip #1:  Do not overcook the eggplants when roasting.  They will fall apart when mixed with the sauce if they're too soft.
  • Cook's Tip #2:  Remember to rest your baked eggplant and pasta casserole once they're out of the oven because they're still cooking in the middle.
  • Refer to the post's 'Recipe variation' section for substitutions.

Nutrition

Calories: 355kcal | Carbohydrates: 45g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 218mg | Potassium: 886mg | Fiber: 9g | Sugar: 12g | Vitamin A: 438IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 2mg