This eggplant pasta casserole is perfect when you’re craving something warm and filling, but still want to eat more veggies. The roasted eggplant adds a rich, savory taste and creamy texture, while the layers of pasta, sauce, and cheese make it irresistibly comforting. It’s easy to prepare ahead, feeds a crowd, and reheats beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta (such as penne, rigatoni, or ziti)
Eggplant, diced
Olive oil
Garlic, minced
Onion, chopped
Crushed tomatoes or marinara sauce
Italian seasoning
Salt and pepper
Mozzarella cheese, shredded
Parmesan cheese, grated
Fresh basil or parsley (optional, for garnish)
Directions
Preheat oven to 375°F (190°C).
Toss diced eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and golden.
Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil and sauté the onion until soft. Add garlic and cook for 1 minute.
Stir in crushed tomatoes and Italian seasoning. Simmer for 10–15 minutes.
Add the roasted eggplant to the sauce and stir to combine.
In a large bowl, mix the cooked pasta with the eggplant sauce and half of the mozzarella and Parmesan.
Transfer to a greased baking dish. Top with remaining cheeses.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until the top is bubbly and golden.
Let cool for 5–10 minutes before serving. Garnish with fresh herbs if desired.
Servings and timing
This recipe serves 6–8 people. Prep time: 20 minutes Cook time: 45 minutes Total time: 1 hour 5 minutes
Variations
Add Protein: Stir in cooked ground turkey, beef, or sausage for a meaty version.
Make It Vegan: Use plant-based cheese and be sure the pasta and sauce are vegan-friendly.
Low-Carb Version: Replace pasta with spiralized zucchini or roasted cauliflower.
Spicy: Add red pepper flakes or chopped chili for some heat.
Cheese Lovers: Add ricotta or a creamy béchamel layer for extra richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave individual portions for 1–2 minutes. This casserole also freezes well—cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Do I need to peel the eggplant?
No, the skin becomes tender when roasted, but you can peel it if you prefer a smoother texture.
Can I use jarred pasta sauce?
Yes, store-bought marinara or pasta sauce is a great time-saver.
How do I prevent the eggplant from becoming mushy?
Roasting it first helps it keep its shape and adds a deeper flavor.
Can I assemble this casserole ahead of time?
Yes, assemble it and refrigerate for up to 24 hours before baking.
What’s the best pasta to use?
Short pasta like penne, rigatoni, or ziti works best to hold the sauce and cheese.
Is this recipe gluten-free?
Use gluten-free pasta and check that your sauce is gluten-free to make this dish gluten-free.
Can I freeze the casserole?
Yes, freeze the fully baked or unbaked casserole in a freezer-safe dish for up to 2 months.
Can I add other vegetables?
Absolutely—zucchini, mushrooms, or spinach all make great additions.
What cheese works best?
Mozzarella for meltiness and Parmesan for sharp flavor are ideal, but provolone or fontina also work well.
How do I make it extra crispy on top?
Broil for the last 2–3 minutes of baking for a golden, crispy cheese topping.
Conclusion
Eggplant pasta casserole is a cozy, flavorful, and easy-to-make dish that’s perfect for family dinners, potlucks, or meal prep. With its rich tomato sauce, gooey cheese, and tender roasted eggplant, it’s a satisfying vegetarian meal that everyone will love. Once you try it, it’s sure to become a favorite in your dinner rotation.
Eggplant pasta casserole is a hearty and comforting vegetarian dish that features roasted eggplant, tender pasta, rich tomato sauce, and melted cheese baked to perfection. It’s perfect for cozy dinners and easy to prepare ahead.
Author:Catherine
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:6–8 servings
Category:Dinner, Main Dish
Method:Baking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
12 oz pasta (penne, rigatoni, or ziti)
1 large eggplant, diced
2 tbsp olive oil (plus more for roasting)
3 cloves garlic, minced
1 medium onion, chopped
3 cups crushed tomatoes or marinara sauce
1 1/2 tsp Italian seasoning
Salt and pepper, to taste
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
Toss diced eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and golden.
Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
In a skillet, heat 2 tbsp olive oil over medium heat. Sauté onion until soft, then add garlic and cook for 1 minute.
Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10–15 minutes.
Add roasted eggplant to the sauce and stir to combine.
In a large bowl, mix cooked pasta with the eggplant sauce, half the mozzarella, and half the Parmesan cheese.
Transfer mixture to a greased baking dish. Top with remaining mozzarella and Parmesan.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is bubbly and golden.
Let rest for 5–10 minutes before serving. Garnish with chopped fresh herbs if desired.
Notes
Roasting the eggplant first enhances flavor and prevents it from getting mushy.Use gluten-free pasta for a gluten-free version.Add chili flakes or spicy sausage for a spicier option.Great for meal prep—can be assembled ahead and refrigerated.Broil for 2–3 minutes at the end for a crispy cheese topping.
