This Baked Pasta with Eggplants and Tomatoes is a flavorful and filling Italian dinner. It comes together with a quick homemade sauce, eggplants, basil and dairy-free cheese. Total comfort food in every bite, this dish is easy to make and is vegan, but feel free to use mozzarella.
If you like this recipe you might like my paccheri alla Norma or my eggplant and zucchini pasta.
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Eggplants, tomatoes, and pasta baked away until they're bubbling. The best part is the cheese melts and gets a little crunchy. Yes, even though I used vegan mozzarella shreds, it melted up like regular mozzarella.
The recipe is totally vegan. If you'd like it to be gluten-free, you could just use your favorite GF pasta to make this Italian recipe vegan + gluten-free!
Diving into a dish like Baked Pasta with Eggplants and Tomatoes is a culinary adventure that marries the rustic charm of roasted eggplant with the hearty comfort of baked ziti.
To start, chunks of eggplant are cooked in extra-virgin olive oil and lightly seasoned before sautéeing them to achieve a tender, caramelized texture. Eggplants are a really great vegetable to cook with for Meatless Mondays, or any day of the week you want to incorporate more veggies in your diet. It's a nice and meaty veggie that satisfies even non-vegans.
The pasta, preferably penne or ziti, gets cooked just before al dente and then combined with a rich tomato sauce. If you like a gentle kick of heat, add a dash of red pepper flakes. Fresh basil leaves add a burst of herby freshness. Layers of mozzarella cheese are generously sprinkled between the pasta, which makes sure that each bite is luxuriously gooey.
The entire dish is combined and cooked up in a baking dish. It bakes until the cheese is bubbly and golden brown, creating a delightful contrast with the soft, flavorful eggplant sauce and pasta.
This is a no-fuss recipe that everyone in the family will love. It truly shows how simple ingredients, when prepared with care, can transform into a meal that's both comforting and sophisticated enough to please a crowd. Whether you're cooking for a weekday dinner or a casual gathering, this baked pasta offers a fulfilling and tasty option.
Ingredient Notes
- Pasta-I like to use penne. Rigatoni also works fine for this recipe. Or use whatever short pasta you have on hand.
- Extra-virgin olive oil-I can't emphasize enough how important it is to use a great quality olive oil.
- Eggplant-I used a Japanese eggplant (use a regular eggplant if you prefer). It gets chopped into small pieces to cook up easily and evenly.
- Canned tomatoes- Use whole Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP, as it is truly the best quality. The flavor surpasses any other tomatoes.
- Sea Salt and Freshly Ground Pepper
- Fresh basil -Lots of fresh basil to stir into the sauce. I have a little plant.
- Mozzarella-I used my favorite brand of dairy-free mozzarella shreds, but you could use regular shredded mozzarella (if you’re not vegan or dairy-free).
What San Marzano brands should I buy?
- Ciao
- Carmelina
- Fontanella
- Mutti (I really love their purée in glass jars)
- La Doria
- La Valle
How to make baked eggplant pasta
Here is how to make this pasta (the full recipe is below!):
- Step 1: It all starts with the eggplants and tomatoes. I cut the eggplant into cubes. Heat the oil in your skillet and once it's shimmering, add in the eggplants. As soon as they soften a little, add in the onion.
- Step 2: Once the onions soften up and become translucent, add in the tomatoes. Season with salt and pepper. Add in the fresh basil and stir together. Let the sauce simmer while you cook the pasta.
- San Marzano Dell’Agro Sarnese-Nocerino DOP Tomatoes are truly the best quality tomatoes.
- The tomatoes are so delicate and so naturally sweet. I used my hands to break them up and they are silky smooth.
It truly smells heavenly while it's all simmering together. While the sauce is cooking, you prep the pasta. You will be cooking it a few minutes under al dente (it will still be cooking up while it bakes in the oven).
- Step 3: Once the pasta is cooked (it will be chewy), add it to a bowl and stir in the eggplant sauce. You may have some extra leftover. I used a whole pound of pasta. We did have leftovers.
- Step 4: Add in some of the cheese (I used a vegan mozzarella shredded cheese). Add the pasta and sauce to your baking dish.
- Step 5: Sprinkle some more cheese on top and bake according to the recipe below.
What to serve with baked pasta with eggplant?
The pasta is very filling on its own. You could serve it also with roasted vegetable, side dish, salad, or bread.
- Insalata mista >>> A simple Italian salad like this one goes great with this baked pasta!
- Panzanella Toscana >>> A really flavorful dish is this delectable Tuscan salad! So easy to make!
- Crusty bread >>> A really great homemade bread that has the best crust. Or try this super easy psomi spitiko Greek bread. It goes very nicely with a simple salad.
- Rosemary and caramelized onion focaccia recipe: An easy focaccia like this one is also very nice to serve with the pasta.
Leftover and Storing
- To refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or heat it in the oven on 350F for 10 minutes or so (until it’s heated through).
Our Top Tips
- Pasta-I recommend penne pasta or whatever short pasta you have on hand or enjoy. Cook the pasta according to the directions on the box (each brand could vary slightly in cooking time), but make sure it's under al dente (I cook it 3 minutes less than cooking time).
- Salt-Important not to forget to salt the pasta water (I mention at end of post how much salt to use).
- Tomatoes-San Marzano Dell’Agro Sarnese-Nocerino DOP Tomatoes are the ideal tomatoes for this recipe. You could use whatever brand you have on hand, but for the optimal flavor, the San Marzano Dell’Agro Sarnese-Nocerino DOP are the only authentic San Marzano and are excellent!
- Olive oil-As talked about earlier in post, I always recommend a better quality extra-virgin olive oil. You use just a little bit for the recipe, so go ahead and splurge... you'll see the flavor difference.
❓ FAQ'S
No, it's not necessary to soak eggplant before baking. However, some prefer to salt (not soak) it to draw out bitterness and moisture, which can enhance texture.
No. I usually use a Japanese eggplant for this recipe. They are typically a little sweeter. There is no need to salt the eggplants.
Yes, you can leave the skin on when baking eggplant. The skin helps the pieces hold their shape during cooking, though some prefer to peel it off for texture reasons.
To avoid soggy eggplant, salt the slices before cooking to draw out moisture. Bake or grill over high heat and avoid overcrowding the pan to ensure they cook evenly and get a bit crispy.
Yes, the sauce is totally gluten-free. Just use your favorite gluten-free pasta brand.
Some other eggplant recipes you'll love:
📖 Recipe
📖 Recipe
East Baked Pasta with Eggplant
Equipment
- Le Creuset White Casserole
Ingredients
- 1 pound penne or another short pasta
- 4 Tablespoons extra-virgin olive oil
- 1 medium eggplant diced
- 1 onion diced
- 2 teaspoons salt plus more to taste
- 1 teaspoon freshly ground pepper
- 1-28 ounce can San Marzano Dell'Agro Sarnese-Nocerino DOP Tomatoes
- fresh basil leaves to taste chopped
- 4 Tablespoons extra-virgin olive oil
- 2 cups mozzarella shreds I used vegan shreds
- Nonstick cooking spray for the baking dish
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Once the water boils, salt it. Bring to another boil, and add in the pasta. Cook it 3 minutes less than the package directions. .
- Heat oven: Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Cook the eggplant: In a large skillet, add 2 tablespoons olive oil and heat until it's shimmering. Add in the eggplant. Season with salt and cook until they start to soften. Add in the onion and stir together with the eggplant.
- Add in the tomato sauce: Once the onions start to soften, add in the tomato sauce and the basil.
- Check the seasoning and add a teaspoon of salt and freshly ground pepper. Stir to combine.
- Prep baking dish: Prep your casserole with nonstick cooking spray or spread some olive oil around it.
- Cook the pasta: Add pasta to boiling water and cook to very al dente (2 minutes less than the cooking time), drain and add it to large bowl. Add the sauce and toss together with the pasta. Stir in 1 cup of shredded mozzarella (I used the dairy-free mozzarella shreds, but use whatever you like).
- Spoon the pasta into your prepped casserole. Sprinkle on the rest of the mozzarella cheese and a drizzle of olive oil.
- Bake the pasta: Place the casserole on top of a baking sheet (this makes it so much easier to put in and remove from oven). Cover with foil and bake for 25 to 30 minutes (the sauce will be bubbling under the foil and mozzarella melting on top).
- Bake until lightly crusty on top: Remove foil paper for the last 10-15 minutes of baking, until lightly crusty on top. Carefully remove from oven and let rest for at least 10 minutes before serving.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Variations:
- Protein Addition:
- Meat Lovers: Add cooked chicken, ground beef, or Italian sausage, for extra protein.
- Plant-Based Protein: Chickpeas, lentils, or plant-based crumbles could be incorporated for a vegan protein boost.
- Vegetable Varieties:
- Additional Veggies: Mix in some chopped zucchini, bell peppers, zucchini, or mushrooms with the eggplant for added flavor and texture.
- Spinach or Kale: Stir in some cooked spinach or kale during the last few minutes of sautéing the vegetables for a green nutrient kick.
- Cheese Alternatives:
- Pasta Types:
- Gluten-Free Pasta: Substitute the penne with a gluten-free variety.
- Whole Wheat or Legume-based Pasta: Use whole wheat or legume-based pasta for a fiber-rich alternative.
Substitutions:
- Tomato Sauce Base:
- Crushed Tomatoes: If San Marzano tomatoes are not available, use any high-quality crushed tomatoes or even fresh chopped tomatoes simmered down.
- Pesto Twist: Add in some basil pesto into the tomato sauce for an aromatic flavor.
- Herbs and Spices:
- Herb Changes: The basil could be replaced with oregano, thyme, or a mix of Italian herbs.
- Spicy Kick: For a touch of spice, add some chili flakes to the sauce.
- Cooking Method:
- Stovetop Finish: Instead of baking, mix everything in a large skillet and let it simmer until the cheese melts and blends with the sauce.
- Grill Bake: For a smoky flavor, finish the dish in a covered grill instead of an oven.
Annie says
Wonderful baked pasta recipe. Really enjoyed the flavors in the sauce!