Eggplant Pasta Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
40 mins
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Servings
6 servings
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Calories
619 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant Pasta Casserole
Description
Eggplant Pasta Casserole starts with roasting 1-inch chunks of eggplant tossed in olive oil, salt, and pepper until golden and caramelized. Onions, garlic, and crushed red pepper are added midway to roast alongside the eggplant, deepening flavor. In parallel, rigatoni pasta is cooked to nearly al dente, then rinsed and combined with marinara sauce and some reserved pasta water to create a glossy coating.
Roasted eggplant mixture is folded into the pasta along with Parmesan cheese, shredded mozzarella, and torn fresh basil, layering the casserole with savory, creamy, and herbaceous components. Additional mozzarella tops the casserole before baking at moderate temperature until the cheese melts and sauce bubbles around the edges.
The result is a rich, comforting pasta bake showcasing the sweet, roasted eggplant, melting cheeses, and fresh basil aroma. It is suited for an entrée or a substantial side and can be stored refrigerated for several days.
Ingredients
- 2 eggplant cut into 1-inch pieces, medium
- ¼ cup olive oil
- 1 teaspoon salt plus more to taste
- black pepper to taste
- 1 yellow onion chopped, small
- 4 garlic minced, cloves
- ¼ teaspoon crushed red pepper
- 1 pound rigatoni pasta
- 1 ounce marinara sauce jar
- 1 cup Parmesan Cheese plus more for serving, freshly grated
- 3 cups mozzarella cheese divided, shredded
- 1 cup basil torn, plus additional for serving, fresh leaves
Instructions
- 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.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 70g | 23% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 47mg | 16% |
| Sodium | 1016mg | 42% |
| Potassium | 630mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 674IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 684mg | 68% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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