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Vegetarian Eggplant Pasta Casserole in a white baking dish
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4.98 from 70 votes

Eggplant Pasta Casserole

This Vegetarian Eggplant Pasta Casserole is an easy delicious pasta recipe with added vegetables for variety in texture, nutrition and flavor
Course Main Course
Cuisine Italian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 619kcal
Author Yumna Jawad


  • 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


  • 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 9x13 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.


Storage: Store leftovers in an airtight container and keep in the fridge for up to 4 days.


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