Baked Eggplant Pasta
This delicious baked eggplant pasta combines hearty ingredients with a savory sauce, perfect for a comforting vegetarian meal.
Equipment
- Baking dish 9x13 inch
- Baking trays
- Large saucepan
- Pot for boiling pasta
- Mixing bowl
Ingredients
- ¼ cup extra virgin olive oil for sauce
- 1 medium onion diced
- 4 cloves garlic sliced
- ½ teaspoon crushed hot red pepper flakes (optional)
- 3 ounces tomato paste (85g)
- 2 28-ounce cans plum tomatoes (hand crushed or blender pulsed)
- salt to taste
- pepper to taste
- 2 medium eggplants cut into 1-inch cubes
- ¾ cup olive oil for roasting eggplant
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound rigatoni or ziti (450g)
- ¼ packed cup basil leaves chopped
- 1 pound mozzarella (450g, shredded, divided)
- 1 pound ricotta (450g)
- ½ cup Pecorino Romano (grated) (50g)
Instructions
- Start by warming some olive oil in a large pot over medium heat. You want to see it shimmer gently, bringing a lovely aroma to your kitchen. Do not let it smoke, as that can give a bitter taste.
- Add the diced onion and sliced garlic to the pot. Stir them up and let them sweat until they are soft and fragrant, which should take about 5 minutes. This gives your sauce a sweet depth. Be careful to not let the garlic brown, as it can turn bitter quickly.
- Stir in the tomato paste along with optional red pepper flakes. Cook for about 2 minutes until it darkens slightly and smells incredible. This step deepens the flavor of the sauce, so do not skip it and keep an eye out to prevent burning.
- Pour in the crushed plum tomatoes and season with salt and pepper. Stir well and let it simmer on low heat. You want to see bubbles here and there after about 15 minutes. Letting the flavors meld is key, so resist the urge to rush it.
- In another pan, toss the eggplant cubes with olive oil, salt, and pepper. Roast them until they are soft and slightly caramelized, about 30-40 minutes at 400 degrees F. Your kitchen should smell roasted and savory. Do not under-roast, or they will remain tough.
- Boil water in a large pot, then add your chosen pasta. Cook it for a couple of minutes shorter than the package directions recommend for al dente texture, as it will continue cooking in the oven. Avoid overcooking to prevent a mushy texture.
- In a large baking dish, combine the pasta, roasted eggplant, sauce, chopped basil, and half of the mozzarella. It should feel hearty and vibrant. Be cautious not to overmix and break the pasta.
- Spread the ricotta across the top and sprinkle with the remaining mozzarella and Pecorino Romano. You want a nice, cheesy topping that will melt beautifully. Go easy on mixing the cheese in, so you have lovely pockets of ricotta throughout.
- Bake in the oven until it is bubbling and the cheese is golden brown, about 30 minutes. Your kitchen will smell divine. Keep an eye on it to avoid overcooking the top, which can dry out everything underneath.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
If you want tender eggplant, roast it until fully soft and browned. For better flavor, taste the sauce and add salt and pepper according to your preference. If your pasta turns out too soft, ensure to boil it for less time before combining it with the sauce.
Reheat in a preheated oven at 350 degrees F for about 20 minutes, or until heated through.
Serve alongside an Italian broccoli salad or pair with garlic bread for a hearty meal. Top with additional fresh basil before serving.
Replace mozzarella with goat cheese for a tangier flavor. Add spinach or kale for extra nutrition. Incorporate different herbs like oregano for more depth.
When selecting eggplants, choose those that are firm and shiny for the best texture in your dish. Consider substituting other types of tubular pasta like ziti, penne, or tortiglioni if desired.