5.0 from 333 votes
Eggplant Pasta Casserole
This Vegetarian Eggplant Pasta Casserole is an easy delicious pasta recipe with added vegetables for variety in texture, nutrition and flavor
Prep Time
15 mins
Cook Time
1 hr
Total Time
40 mins
Servings: 6 servings
Calories: 619 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 medium eggplants cut into 1-inch pieces
- ¼ cup olive oil
- 1 teaspoon salt plus more to taste
- black pepper to taste
- 1 small yellow onion chopped
- 4 garlic cloves minced
- ¼ teaspoon crushed red pepper
- 1 pound rigatoni
- 1 ounce jar marinara sauce
- 1 cup freshly grated Parmesan cheese plus more for serving
- 3 cups shredded Mozzarella cheese divided
- 1 cup fresh basil leaves torn, plus additional for serving
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.
Cup of Yum
Notes
- Storage: Store leftovers in an airtight container and keep in the fridge for up to 4 days.
Nutrition Information
Calories
619kcal
(31%)
Carbohydrates
70g
(23%)
Protein
31g
(62%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
47mg
(16%)
Sodium
1016mg
(42%)
Potassium
630mg
(18%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
674IU
(13%)
Vitamin C
6mg
(7%)
Calcium
684mg
(68%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 619
% 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.