This eggplant pasta bake is an easy Italian-inspired dish featuring roasted eggplant baked along with pasta in a simple tomato sauce. It's a healthy, delicious vegetarian dinner perfect any day of the week. See my meal prep tips below.
Eggplant pasta bake is a delicious way of serving eggplant. It consists of roasted eggplant, pasta and a quick tomato sauce (similar to my eggplant tomato sauce) baked together for an easy vegetarian meal that's 'meaty', healthy and delicious. If you prepare some of the ingredients ahead this dish can be ready in under 40 minutes!
My Italian-inspired roasted eggplant and pasta bake is a bit like pasta alla norma, which contains similar ingredients but does not involve baking the dish before serving. My version uses less oil and is a one-pot meal.
Eggplant pasta bake ingredients and substitutions
- Eggplant: ensure it's firm, glossy and has no soft or yellow-brownish patches.
- Pasta: see details below.
- Tomatoes: I used a combination of chopped canned tomatoes (for texture) and passata for richness, but you can just use one or the other.
- Sun-dried tomatoes: add more depth of flavour. Use 1.5 tablespoons of sundried tomato pesto sundried tomato puree instead, if preferred.
- Red onion.
- Garlic.
- Vegetable stock.
- Balsamic vinegar: adds more depth of flavour.
- Olive oil: you can use the sun-dried tomato oil.
- Dried herbs: Italian/mixed herbs.
- Pepper flakes: you can use paprika, instead (sweet, hot or smoked).
- Onion and garlic granules: add flavour to the roasted eggplant.
- Parmesan: or another Italian hard cheese (ensure it's vegetarian, if required). if you want to serve this dish vegan simply omit this ingredient or use vegan cheese instead.
What pasta to use
I like to use fusilli pasta, which, due to its spiral shape, is easily integrated into this dish. However, you can also make this eggplant tomato pasta bake with similar types of spiral/corkscrew shaped pastas (such as cavatappi) as well as cylinder-shaped penne, which is a popular choice for pasta bakes. Just bear in mind that cooking times may vary depending on the size of your pasta.
How to prepare the eggplant
Preparing eggplant for pasta bake is easy and you won't need to peel it or use very much oil. You also won't need to sprinkle it with salt in order to remove bitterness, either (it won't be bitter).
Simply cut the eggplant, brush with a little oil, season and roast until tender and nicely browned. Don't worry if it looks a bit dry around the edges - it will dehydrate one you assemble your dish (see Instructions for details).
How to make baked eggplant pasta
1. Preheat the oven to 375 F/190 C/gas mark 5. Cut each eggplant twice lengthwise to get 4 long strips (if using 2 eggplants you'll have 8 strips in total). Place each strip skin side down on top of a large sheet lined with parchment paper. Brush with about 1 tablespoon of oil then season with a little salt and sprinkle onion and garlic granules over the top.
2. Roast eggplant: Bake in the centre of the oven for 45-55 minutes or until soft and nicely browned. Remove from the oven and cut the eggplant into about ¾-inch thick chunks.
TIP: While you wait for the eggplant to roast prepare the rest of the ingredients.
3. Boil pasta: Boil the pasta in salted water for about 4 minutes (it should be only partly cooked - firmer than al dente). Remove from the heat, pour into a strainer, rinse briefly under cold water (to stop the cooking process) and set aside.
4. Cook onion: To a large pan add 1 tablespoon of oil and the onion and cook gently for about 3 minutes stirring often. Add the sun-dried tomatoes and garlic and continue cooking over a moderate heat for about 2 more minutes, stirring often.
5. Make sauce: Add the stock, tomatoes, passata, balsamic vinegar, pepper flakes, herbs, then stir, cover and simmer for 5 minutes.
6. Assemble: Remove from the heat, add the precooked pasta, eggplant, pepper to taste and stir thoroughly.
7. Bake: Scatter the parmesan and sprinkle about a tablespoon of olive oil over the top. Bake in the centre of the oven for about 25-30 minutes until the sauce caramelizes around the edges. Remove from the oven and serve.
Serving suggestions
Serve this healthy eggplant pasta bake with lots of fresh basil, a side dish of garden salad, roasted or steamed vegetables or grilled chicken or roasted chicken. Also delicious with garlic bread.
What can I prepare ahead
While I do not recommend preparing the entire dish in advance (the pasta would become soggy) you can prepare individual components of this baked eggplant pasta ahead. You can:
- Roast the eggplant: once cooled cover and refrigerate it overnight.
- Boil the pasta: partly cook the pasta, as in Step 1, drain thoroughly, cool completely, cover and refrigerate overnight.
The following day prepare the quick tomato sauce while you preheat the oven then assemble the recipe and cook as per Instructions.
Top tips
- Use firm eggplants with healthy, glossy skin.
- There is no need to turn the eggplant over as it roasts. Don't worry if it becomes a little dry around the edges - it will rehydrate once you combine it with the other ingredients.
- To save time precook the pasta and prepare the sauce as you are waiting for the eggplant to roast.
- If using canned tomatoes with added ingredients, such as herbs or garlic, lower the proportions of these ingredients in the recipe (if applicable).
- Adjust the amount of cheese to your taste.
- Bake this dish as soon as you've assembled it.
- If you don't have a dish that's suitable for all heat sources use a pan with a lid to make the sauce in then transfer all the ingredients to your casserole dish and stir.
- Best served immediately. Refrigerate leftover baked pasta with eggplant for up to 3 days.
- Not suitable for freezing (the pasta would absorb too much moisture and may become soggy).
Related recipes to try next
- Easy Vegan Stuffed Eggplant
- Vegan Eggplant Casserole with Beans
- Bean Pasta Bake with Tomatoes
- Vegetarian Moussaka
See also these other easy, delicious vegetarian dinner ideas!
Recipe
Roasted Eggplant Pasta Bake
Equipment
- 1 Large baking sheet
- 1 Large shallow casserole dish with lid
Ingredients
- 1⅓ pounds (600 g) eggplant/aubergine approx. 2 med. eggplants
- 3½ cups (280 g) fusilli pasta uncooked
- 1 red onion finely chopped
- 3 garlic cloves finely chopped
- 1½ cup (360 g) chopped canned tomatoes
- 1 cup (240 g) passata
- 4 sun dried tomatoes in oil, drained, finely chopped
- 1½ cups (360 ml) vegetable stock
- 2 teaspoons balsamic vinegar
- 1½ teaspoons Italian herbs
- 1½ teaspoons red pepper flakes
- 3 tablespoons olive oil
- ½ cup (50 g) parmesan grated, vegetarian if required
- ¼ teaspoon onion and garlic granules each
- Fine sea salt and pepper to taste
Instructions
- Prepare eggplant: Preheat the oven to 375 F/190 C/180 fan/gas mark 5. Cut each eggplant twice lengthwise to get 4 long strips (if using 2 eggplants you'll have 8 strips in total).
- Roast eggplant: Place each strip skin side down on top of a large sheet lined with parchment paper. Brush with about 1 tablespoon of oil then sprinkle with a little salt plus onion and garlic granules. Bake in the centre of the oven for 45-55 minutes until tender and nicely browned. Remove from the oven and cut the eggplant into chunks, about ¾-inch thick (leave the oven on). Set aside.TIP: While the eggplant is in the oven prepare the rest of the ingredients.
- Boil pasta: Boil the pasta in salted water for about 4 minutes (it should be only partly cooked - firmer than al dente). Remove from the heat, pour into a strainer, rinse briefly under cold water (to stop the cooking process) and set aside.
- Cook onion: To a large pan add 1 tablespoon of oil and the onion and cook gently for about 3 minutes stirring often. Add the sun-dried tomatoes and garlic and continue cooking over a moderate heat for about 2 more minutes, stirring often.
- Make sauce: Add the stock, tomatoes, passata, balsamic vinegar, pepper flakes, herbs, then stir, cover and simmer for 5 minutes.
- Assemble: Remove from the heat, add the precooked pasta, eggplant, salt and pepper to taste and stir thoroughly.
- Bake: Scatter the parmesan and drizzle about a tablespoon of olive oil over the top. Bake in the centre of the oven for about 25-30 minutes until the sauce caramelizes around the edges. Remove from the oven and serve.
Notes
- Use firm eggplants with healthy, glossy skin.
- There is no need to turn the eggplant over as it roasts. Don't worry if it becomes a little dry around the edges - it will rehydrate once you combine it with the other ingredients.
- To save time precook the pasta and prepare the sauce as you are waiting for the eggplant to roast.
- If using canned tomatoes with added ingredients, such as herbs or garlic, lower the proportions of these ingredients in the recipe (if applicable).
- Adjust the amount of cheese to your taste.
- Bake this dish as soon as you've assembled it.
- If you don't have a dish that's suitable for all heat sources use a pan with a lid to make the sauce in then transfer all the ingredients to your casserole dish and stir.
- Best served immediately. Refrigerate leftover baked pasta with eggplant for up to 3 days.
- Not suitable for freezing (the pasta would absorb too much moisture and may become soggy).
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this roasted eggplant pasta bake recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Dr. J says
My wife and I both enjoyed this dish. I was looking for something hearty and filling, but not too calorie dense, that suited our vegan diet ~ this was just the ticket for us (without the Parmesan cheese, of course). I haven't cooked much with eggplant before, so I appreciated a recipe that featured the vegetable. This recipe has a good balance of flavors and textures; it will be a keeper for sure!
Monika says
Glad you enjoyed the recipe and thank you for your feedback:)
Esther Hausman says
excellent! Made it with gluten free pasta and it came out great.
Thanks!
Monika says
Thank you for letting me know! Glad you enjoyed it.
Corina Blum says
This looks absolutely delicious! I love how easy it is to make and it would make a really healthy filling meal too.
Monika says
Thank you:)
Jo says
Your pasta sounds delicious Monika and I love the tomato sauce.
Monika says
Thank you Jo!
jacqui says
yes please it looks delicious. Im going away in a few days but when i get back its on the menu for a midweek meal.
Monika says
I hope you enjoy it:)