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    Home » Recipes » Vegetarian/Vegan Meals

    Roasted Eggplant (Aubergine) Pasta Bake

    May 19, 2022 By Monika Last Updated May 19, 2022 8 Comments

    Jump to Recipe

    This eggplant pasta bake is a delicious vegetarian meal idea, easy to make and using simple ingredients. It's packed full of goodness, low in fat and a super tasty way of serving eggplant.

    Top down view of eggplant pasta bake in large round dish with spoon.

    This eggplant and pasta bake consists of roasted eggplant chunks and pasta cooked together in a light tomato-based sauce. The delicious one-pot dish is finished off with a very moderate amount of cheese, which adds flavour without too many calories.

    Eggplant pasta bake ingredients and substitutions

    • Eggplant.
    • Pasta: fusilli or penne work well.
    • Tomatoes.
    • Sun-dried tomatoes: add more depth of flavour. Use 1.5 tablespoons of sundried tomato pesto or sun-dried tomato puree instead if preferred.
    • Red onion.
    • Red bell pepper: adds sweetness.
    • Garlic.
    • Vegetable stock.
    • Balsamic vinegar: adds more depth of flavour.
    • Olive oil.
    • Dried herbs: Italian/mixed herbs.
    • Paprika: either sweet, hot or smoked, alternatively use a bit of each.
    • Onion and garlic granules: add flavour to the roasted eggplant.
    • Parmesan: or another Italian hard cheese. if you want to serve this dish vegan simply omit this ingredient or use vegan cheese instead.
    Ingredients for making eggplant pasta bake in individual dishes.
    Eggplant pasta bake ingredients.

    Equipment

    • Large baking sheet.
    • Large shallow casserole dish with lid (31 cm/1 ft in diameter).

    Top tip

    If you do not have a dish that's suitable for all heat sources use a pan with a lid to make the sauce in then combine all the ingredients in your oven dish.

    What is the healthiest way to cook eggplant

    Roasting requires a minimal amount of oil and is by far the healthiest (and also easiest) way of cooking eggplant. It also produces great flavour and colour without too many calories. Eggplant is a nutritious vegetable, high in fibre, Vitamins and minerals, antioxidants and, importantly, low in calories. The problem with frying it is that it soaks up a lot of oil (and requires constant supervision) and can end up being a high-calorie food.

    So to ensure your pasta eggplant bake is healthy I recommend roasting the eggplant rather than frying it.

    How to prepare eggplant for pasta bake

    The eggplant needs to be fully cooked before assembling this aubergine pasta bake. While the eggplant is roasting you'll have a chance to prepare the rest of the ingredients.

    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).
    2. Place each strip skin side down on top of a large sheet lined with parchment paper. Brush with a little oil (approx. 1 tbsp) or use cooking spray then season lightly and sprinkle with onion and garlic granules.
    3. Bake in the centre of the oven for 40 minutes.
    4. Remove from the oven and cut the eggplant into chunks. Stir into the casserole along with the pasta (as in Step 4 below).
    Strips of roasted eggplant on parchment.
    Step 3
    Chopped roasted eggplant on wooden board.
    Step 4

    Top tip

    Leave the oven on after roasting the eggplant. You'll need it for baking your dish once assembled.

    Step-by-step recipe instructions:

    1.Add the pasta to a pot of boiling water, stir, bring to the boil then cook for 4 minutes (the pasta should only be partly cooked). Remove from the heat, pour into a strainer and set aside while you prepare the rest of the ingredients.

    2. In a large shallow pan heat up 1.5 tablespoons of oil, add the garlic, onion and bell pepper and fry gently for about 5 minutes stirring often.

    Chopped vegetables in large pan with blue spoon.

    3. Add the tomatoes, sun-dried tomatoes, balsamic vinegar, paprika, herbs and stock, stir, cover, bring to the boil then simmer for 5 minutes.

    Making sauce in large dish with blue spoon for aubergine pasta bake.

    4. Remove from the heat, add the precooked pasta, eggplant, several grinds of pepper and stir thoroughly.

    Assembling roasted eggplant and pasta bake in large shallow dish.

    5. Scatter the parmesan over the top of your eggplant and pasta casserole and bake in the centre of the oven for 20 minutes.

    Top down view of pasta and eggplant casserole in round dish.

    6. Remove from the oven, garnish with fresh basil (optional) and serve.

    Pasta bake with eggplant in shallow round casserole dish.

    Serving suggestions

    Serve this eggplant pasta bake with a garnish of fresh basil or parsley, green garden salad, roasted or steamed vegetables or grilled chicken. Also delicious with garlic bread.

    Can I prepare this recipe ahead

    As with many other pasta bakes assembling the entire recipe ahead is not a good idea. This is because the pasta would quickly absorb the sauce and become soggy.

    You can, however, cook the pasta, roast the eggplant and make the sauce ahead. Once cooled cover and refrigerate these in separate containers overnight. The next day preheat the oven then assemble your pasta bake with eggplant and cook as per Instructions.

    Top tips

    • Use firm eggplants with healthy, glossy skin.
    • You can either coat the eggplant with oil (1 tbsp) or use cooking spray before roasting.
    • There is no need to turn the eggplant over as it roasts. Don't worry if 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 pasta with eggplant as soon as you’ve assembled it.
    • Best served immediately. Refrigerate the leftovers for up to 3 days.
    • Not suitable for freezing (the pasta would absorb too much moisture as it cools and may become soggy).
    Side view of roasted eggplant and pasta bake in large shallow dish with spoon.

    What else can you do with roasted eggplant

    • Add to another tomato-based pasta dish - such as meatballs in tomato sauce or red pepper pasta.
    • Turn into a dip.
    • Serve cold with other roasted vegetables (such as peppers, zucchini and tomatoes) as a salad.
    • Make vegetarian moussaka.

    Other recipes to try

    • Roasted Eggplant Tomato Pasta Sauce
    • Pasta Bake with Fennel
    • Bean Pasta Bake with Tomatoes

    Check out also these other easy vegetarian dinner ideas including this collection of healthy vegetarian pasta meals.

    Keep in touch!

    If you've made 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!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Top down view of eggplant pasta bake in large round dish with spoon.

    Roasted Eggplant (Aubergine) Pasta Bake

    This eggplant pasta bake is a delicious vegetarian meal idea, easy to make and using simple ingredients.
    5 from 4 votes
    Print Pin Rate
    Course: Dinner, Main Course
    Cuisine: vegetarian
    Prep Time: 40 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour
    Servings: 5 servings
    Calories: 318kcal
    Author: Monika Dabrowski

    Equipment

    • 1 Large baking sheet
    • 1 Large shallow casserole dish with lid (31 cm/1 ft in diameter).

    Ingredients

    • 1.2 pounds (550 g) eggplant/aubergine approx. 2 med. eggplants
    • 9.88 ounces (280 g) fusilli pasta raw, approx. 3½ cups
    • 1 red onion finely chopped
    • 3 garlic cloves finely chopped
    • 1 red bell pepper chopped
    • 1x14.11oz can (400 g) chopped tomatoes approx. 1⅗ cups
    • 2½ tablespoons olive oil
    • 2 teaspoons paprika sweet, hot or smoked
    • 1½ cups (360 ml) vegetable stock made with 1½ stock cubes
    • 1½ teaspoons dried herbs Italian/mixed herbs
    • 6 tablespoons Parmesan coarsely grated, vegetarian if required
    • 4 sun dried tomatoes in oil, drained, finely chopped
    • ¼ teaspoon onion and garlic granules each
    • Fine sea salt and pepper

    Instructions

    Prepare the 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). Bake in the centre of the oven for 40 minutes.
    • Place each strip skin side down on top of a large sheet lined with parchment paper. Brush with a little oil (approx. 1 tbsp) or use cooking spray then season lightly and sprinkle with onion and garlic granules.
    • Remove from the oven and cut the eggplant into chunks (leave the oven on). Stir into the casserole along with the pasta (as in Step 4 below).

    Make the pasta bake

    • Add the pasta to a pot of boiling water, stir, bring to the boil then cook for 4 minutes (the pasta should only be partly cooked). Remove from the heat, pour into a strainer and set aside while you prepare the rest of the ingredients.
    • In a large shallow pan heat up 1.5 tablespoons of oil, add the garlic, onion and bell pepper and fry gently for about 5 minutes stirring often.
    • Add the tomatoes, sun-dried tomatoes, balsamic vinegar, paprika, herbs and stock, stir, cover, bring to the boil then simmer for 5 minutes.
    • Remove from the heat, add the precooked pasta, eggplant, several grinds of pepper and stir thoroughly.
    • Scatter the parmesan over the top of your eggplant and pasta casserole and bake in the centre of the oven for 20 minutes.
    • Remove from the oven, garnish with fresh basil (optional) and serve.

    Notes

    • Use firm eggplants with healthy, glossy skin.
    • You can either coat the eggplant with oil (1 tbsp) or use cooking spray before roasting.
    • There is no need to turn the eggplant over as it roasts. Don't worry if 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 pasta with eggplant as soon as you’ve assembled it.
    • Best served immediately. Refrigerate the leftovers for up to 3 days.
    • Not suitable for freezing (the pasta would absorb too much moisture as it cools and may become soggy).

    Nutrition

    Serving: 1serving | Calories: 318kcal | Carbohydrates: 52g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 235mg | Potassium: 637mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1320IU | Vitamin C: 43mg | Calcium: 123mg | Iron: 2mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Esther Hausman

      October 15, 2018 at 1:55 am

      5 stars
      excellent! Made it with gluten free pasta and it came out great.
      Thanks!

      Reply
      • Monika

        October 15, 2018 at 6:52 am

        Thank you for letting me know! Glad you enjoyed it.

        Reply
    2. Corina Blum

      October 05, 2018 at 5:27 am

      5 stars
      This looks absolutely delicious! I love how easy it is to make and it would make a really healthy filling meal too.

      Reply
      • Monika

        October 05, 2018 at 7:25 am

        Thank you Corina!

        Reply
    3. Jo Allison / Jo's Kitchen Larder

      October 03, 2018 at 7:30 pm

      5 stars
      Your pasta sounds delicious Monika and I love the tomato sauce plus the fact you added red pepper.

      Reply
      • Monika

        October 04, 2018 at 7:10 am

        Thank you Jo!

        Reply
    4. jacqui Bellefontaine

      October 02, 2018 at 12:42 pm

      5 stars
      yes please it looks delicious. Im going away in a few days but when i get back its on the menu for a midweekmeal. Thank you dfor linking to #CookBlogShare

      Reply
      • Monika

        October 02, 2018 at 1:42 pm

        Thanks Jacqui! I hope you like it.

        Reply

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