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Baked pasta with eggplant.
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East Baked Pasta with Eggplant

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 6

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

  1. 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. .
  2. Heat oven: Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  3. 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.
  4. Add in the tomato sauce: Once the onions start to soften, add in the tomato sauce and the basil.
  5. Check the seasoning and add a teaspoon of salt and freshly ground pepper. Stir to combine.
  6. Prep baking dish: Prep your casserole with nonstick cooking spray or spread some olive oil around it.
  7. 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).
  8. Spoon the pasta into your prepped casserole. Sprinkle on the rest of the mozzarella cheese and a drizzle of olive oil.
  9. 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).
  10. 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:

  1. 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.
  2. Vegetable Varieties:
  3. Cheese Alternatives:
    • Different Cheeses: Instead of mozzarella, try using ricotta for creaminess, smoked provolone for depth, or a blend of Italian cheeses for complexity.
    • Vegan Options: If using vegan cheese isn't to your taste, nutritional yeast can be a flavorful substitute that adds a cheesy flavor.
  4. 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:

  1. 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.
  2. 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.
  3. 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.
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