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Roasted Eggplant Pasta

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A comforting pasta dish featuring tender roasted eggplant tossed with savory tomato sauce, fresh herbs, and Parmesan for a wholesome and flavorful meal.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting and Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 1 large eggplant, cut into cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces pasta (penne, rigatoni, or spaghetti)
  • 3 cloves garlic, minced
  • 1 can (14–15 ounces) crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss eggplant cubes with olive oil, salt, and black pepper. Spread in a single layer on the baking sheet.
  3. Roast for 25–30 minutes, turning halfway through, until golden and tender.
  4. Meanwhile, cook pasta according to package instructions until al dente. Reserve a small amount of pasta water, then drain.
  5. In a large skillet, sauté minced garlic over medium heat for about 30 seconds until fragrant.
  6. Add crushed tomatoes, oregano, and red pepper flakes. Simmer for 8–10 minutes.
  7. Stir roasted eggplant into the sauce.
  8. Add cooked pasta to the skillet and toss to combine, adding reserved pasta water if needed to loosen the sauce.
  9. Finish with grated Parmesan and fresh basil before serving.

Notes

  • Roast eggplant in a single layer to encourage browning and prevent sogginess.
  • Leave the skin on for added texture and flavor.
  • Stir in ricotta or fresh mozzarella for a creamier version.
  • Omit Parmesan or use plant-based cheese to make it vegan.
  • Add sautéed mushrooms or spinach for extra vegetables.

Nutrition

Find it online: https://juliameals.com/roasted-eggplant-pasta/