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Casserole is a always a favorite and the Eggplant Pasta Casserole is one hearty rich recipe that everyone will love – even those who dislike eggplant! It’s a cheesy vegetarian meal that is sure to please the whole family!
ingredients to make the recipe
how to make eggplant pasta casserole
roast the eggplant
assemble the casserole & bake
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Eggplant Pasta Casserole
This Vegetarian Eggplant Pasta Casserole is an easy delicious pasta recipe with added vegetables for variety in texture, nutrition and flavor
Equipment
Ingredients
- 2 medium eggplants cut into 1-inch pieces
- ¼ cup olive oil
- 1 teaspoon salt plus more to taste
- Black pepper to taste
- 1 small yellow onion chopped
- 4 garlic cloves minced
- ¼ teaspoon crushed red pepper
- 1 pound rigatoni
- 1 28-ounce jar marinara
- 1 cup freshly grated Parmesan plus more for serving
- 3 cups shredded mozzarella cheese divided
- 1 cup fresh basil leaves torn, plus additional for serving
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place the eggplant, olive oil, 1 teaspoon salt, and black pepper in the prepared sheet pan. Roast for 20 minutes, then flip halfway through, add the onions, garlic, crushed red pepper and return to the oven until the eggplant is golden brown and caramelized, 15 more minutes.
- Meanwhile, bring a large pot of heavily salted water to a boil and cook pasta until barely al dente. Reserve 1 ½ cups pasta cooking water, then drain and rinse pasta under cold water.
- Transfer the pasta to a 9×13 baking dish. Add marinara and stir as much reserved pasta cooking water as needed until the sauce is glossy.
- When the eggplant is done cooking, transfer it on top of the pasta. Fold in the Parmesan cheese, 1 cup mozzarella and 1 cup basil. Top with remaining 2 cups mozzarella.
- Lower the oven temperature to 375°F and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with more grated parmesan and torn fresh basil to serve.
Nutrition
Calories: 619kcal, Carbohydrates: 70g, Protein: 31g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 47mg, Sodium: 1016mg, Potassium: 630mg, Fiber: 7g, Sugar: 9g, Vitamin A: 674IU, Vitamin C: 6mg, Calcium: 684mg, Iron: 2mg
this was delicious, I did add zucchini with the eggplant and sauted onions, garlic, green peppers, mushrooms, added wine and used canned tomatoes in garlic and onion
So glad you tried it! It’s a super old recipe that I’ve been making to remake so thanks for the ideas of how you made it!!