Ultimate Italian Eggplant Pasta Bake: A Deliciously Cheesy Italian Classic

Transport yourself to the heart of an Italian kitchen with this baked pasta recipe, where tender eggplant, rich tomato sauce, and melty mozzarella combine in a symphony of flavors.

This dish is perfect for family gatherings or casual dinners with friends, bringing rustic simplicity and authentic Italian taste to your table.

Why You’ll Love This Recipe

• Rich Mediterranean Flavors: Eggplant, tomato, and fresh basil create a harmonious taste.
• Comforting and Cheesy: Mozzarella and a crispy cheese-breadcrumb topping elevate this dish.
• Versatile: Great for meal prep or as a crowd-pleasing centerpiece.

Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 50 minutes (including baking)
• Total Time: 1 hour 20 minutes
• Servings: 6

Ingredients

For the Eggplant and Sauce

• 2 medium eggplants, diced
• Extra virgin olive oil (EVOO)
• Salt, to taste
• 2 cups (500 ml) tomato puree (passata)
• Fresh basil leaves, to taste
• 1 medium onion, finely chopped

For the Cheese Mixture and Pasta

• 1/2 cup grated Parmigiano Reggiano or Grana Padano cheese
• 1/2 cup breadcrumbs
• 8 oz (2 cups) mozzarella cheese, diced
• 1 lb (450 g) short pasta (e.g., penne, rigatoni)

Step-by-Step Method

1. Prepare the Eggplant

1. Cut the eggplant into cubes and place them in a colander. Sprinkle with salt and let stand for 30 minutes to remove bitterness.
2. Rinse the eggplant and squeeze out excess water.
3. Heat olive oil in a frying pan over medium heat. Sauté the eggplant until golden brown and tender. Set aside.

2. Make the Sauce

1. In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the tomato puree and a few basil leaves. Cook over medium-low heat for 20 minutes, stirring occasionally. Do not reduce the sauce too much.

3. Prepare the Cheese Mixture

1. In a small bowl, combine grated Parmigiano or Grana Padano cheese with breadcrumbs.

4. Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.

5. Combine and Assemble

1. Mix the sautéed eggplant and cheese-breadcrumb mixture into the tomato sauce. Reserve half for topping.
2. Toss the cooked pasta with the remaining sauce.

6. Layer the Dish

1. Preheat the oven to 350°F (175°C).
2. In a greased baking dish, layer the pasta mixed with the sauce.
3. Top with the reserved sauce, diced mozzarella, fresh basil leaves, and a sprinkling of grated Parmesan cheese.

7. Bake

1. Place the dish in the preheated oven and bake for 20–30 minutes, or until the top is golden brown and bubbling.

Serving Suggestions

• Let the baked pasta rest for a few minutes before serving to set the layers.
• Pair with a fresh green salad or crusty Italian bread for a complete meal.

Tips

• Eggplant Preparation: Salting the eggplant ensures it won’t be bitter.
• Make Ahead: Assemble the dish up to a day in advance and bake just before serving.
• Cheese Variations: Add provolone or fontina for extra cheesiness.

Nutritional Information (Per Serving)

Buon Appetito!
Relish the authentic taste of Italy with this Baked Pasta with Eggplant. A comforting, cheesy delight that will transport your taste buds straight to the Mediterranean!

Ultimate Italian Eggplant Pasta Bake: A Deliciously Cheesy Italian Classic

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Servings 6

Calories 430 kcal

Ingredients

  

For the Eggplant and Sauce

• 2 medium eggplants diced
• Extra virgin olive oil EVOO
• Salt to taste
• 2 cups 500 ml tomato puree (passata)
• Fresh basil leaves to taste
• 1 medium onion finely chopped

For the Cheese Mixture and Pasta

• 1/2 cup grated Parmigiano Reggiano or Grana Padano cheese
• 1/2 cup breadcrumbs
• 8 oz 2 cups mozzarella cheese, diced
• 1 lb 450 g short pasta (e.g., penne, rigatoni)

Instructions

 

Prepare the Eggplant

• Cut the eggplant into cubes and place them in a colander. Sprinkle with salt and let stand for 30 minutes to remove bitterness.
• Rinse the eggplant and squeeze out excess water.
• Heat olive oil in a frying pan over medium heat. Sauté the eggplant until golden brown and tender. Set aside.

Make the Sauce

• In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
• Stir in the tomato puree and a few basil leaves. Cook over medium-low heat for 20 minutes, stirring occasionally. Do not reduce the sauce too much.

Prepare the Cheese Mixture

• In a small bowl, combine grated Parmigiano or Grana Padano cheese with breadcrumbs.

Cook the Pasta

• Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.

Combine and Assemble

• Mix the sautéed eggplant and cheese-breadcrumb mixture into the tomato sauce. Reserve half for topping.
• Toss the cooked pasta with the remaining sauce.

Layer the Dish

• Preheat the oven to 350°F (175°C).
• In a greased baking dish, layer the pasta mixed with the sauce.
• Top with the reserved sauce, diced mozzarella, fresh basil leaves, and a sprinkling of grated Parmesan cheese.

Bake

• Place the dish in the preheated oven and bake for 20–30 minutes, or until the top is golden brown and bubbling.

Serving Suggestions

• Let the baked pasta rest for a few minutes before serving to set the layers.
• Pair with a fresh green salad or crusty Italian bread for a complete meal.