Baked Eggplant Pasta with Roasted Veggies and Cheese
Roasted Eggplant Pasta features caramelized eggplant cubes tossed with a savory tomato sauce, fresh herbs, and pasta, topped with Parmesan for a hearty Mediterranean-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces pasta of choice (penne, rigatoni, fusilli)
2 medium eggplants, cut into 1-inch cubes
3 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes, optional
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan or Pecorino cheese, plus extra for serving
Optional: 1 cup cherry tomatoes, halved
Optional: 2 cups fresh spinach
Instructions
- Preheat oven to 400°F. Toss eggplant with 2 tablespoons olive oil, salt, and pepper. Roast 25–30 minutes until golden, stirring halfway.
- Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
- Heat 1 tablespoon olive oil in skillet over medium heat. Sauté onion 5 minutes. Add garlic 1–2 minutes. Stir in crushed tomatoes, oregano, and optional red pepper flakes. Simmer 10–15 minutes.
- Add roasted eggplant, cherry tomatoes, and spinach. Simmer 5 minutes, adding pasta water if needed.
- Toss pasta into sauce. Stir in basil, parsley, and cheese. Serve immediately with extra Parmesan.
Notes
Roast eggplant at high heat to prevent sogginess. Combine pasta with sauce just before serving.