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Vegetarian Eggplant Pasta Casserole in a glass dish

Eggplant Pasta Casserole

This Vegetarian Eggplant Pasta Casserole is a standard pasta casserole dish with added vegetables for variety in texture, nutrition and flavor!
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Course: Main Course
Cuisine: Italian
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6 servings
Calories: 358kcal
Author: Yumna Jawad


  • 1 large eggplant unpeeled, cut into ½-in cubes
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1 lb ziti or casarecce pasta
  • ½ cup marinara sauce of your choice
  • ¼ cup chopped fresh basil
  • ½ cup shredded Mozzarella divided
  • 1 tbsp grated Parmesan cheese
  • Salt and pepper to taste


  • Heat the oven to 450 degrees F and line a baking sheet with parchment paper.
  • Place the eggplant cubes on the parchment paper, drizzle the olive oil and sprinkle garlic powder and salt and pepper to taste. Toss the eggplant around and bake for 15 minutes until golden.
  • Cook pasta according to package instructions and transfer to an oven-safe baking dish.
  • Add the cooked eggplant, marinara sauce, basil, and half the mozarella to the cooked pasta and toss gently to combine everything.
  • Top the dish with the remaining mozarella cheese and grated Parmesan cheese.
  • Lower the oven temperature to 425F and bake the pasta for 10-15 minutes, until golden and bubbly.


Serving: 1g | Calories: 358kcal | Carbohydrates: 62g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 184mg | Potassium: 418mg | Fiber: 5g | Sugar: 5g | Vitamin A: 220IU | Vitamin C: 3.3mg | Calcium: 84mg | Iron: 1.4mg