This eggplant pasta bake is a, “throw together”, summer classic! I used fresh eggplant and zucchini to create a summer treat that is sure to impress!
In August, eggplant and zucchini are abundant in gardens across New England. At the local grocery store it’s almost always on sale for $.99lb. I’d never really thought of eggplant as a budget food, but I find myself purchasing it week after week because it’s inexpensive and nutritious.
How This Eggplant Pasta Bake was Born
One day, I found myself with extra zucchini and eggplant and no plan for it. I rummaged through the fridge to see what I could come up with based on what I had. Ricotta and mozzarella both stood out as great additions to the veggies. I know both go well with pasta sauce so I was pleased to see I also had pasta sauce and penne pasta in the cabinet.
Making the Eggplant Pasta Bake
Start with an eggplant and dice it into 1 inch cubes. I like to cut the bottom and top off of my eggplant and place the flat side down on the cutting board. I find this makes it really easy to slice off the tougher skin. Although, if you like the skin, feel free to leave it on.
For additional veggies, dice up a red or yellow onion and 2 medium zucchinis.
While slicing the vegetables, be sure to boil some water and cook up about 8oz of penne. Alternatively, you could use any short type of pasta you like. I wouldn’t recommend longer noodles but anything similar to penne will be delicious. Once the pasta is done, drain it and set it aside it’s ok if it’s on the cooler side when it’s added to the eggplant pasta bake.
Cooking up the Veggies:
Start by warming 2 tablespoons of olive oil over medium heat in a large oven proof skillet. Once the oil is hot, add the zucchini, red onion, and eggplant to the pan. Also, add in about 1/2 a teaspoon of salt and pepper. Saute for about 8 minutes stirring regularly.
After the veggies are cooked down quite a bit, add in 1/2 a cup of fresh tomatoes. If the tomatoes are larger, make sure you dice them up, if they are cherry tomatoes, you can keep them whole or slice them in half, if you wish. I had a combination of both so I gave them a quick chop.
Next, add 2 cloves of minced garlic. I opted to grate mine in using a microplane.
Give the veggies a quick stir cooking the garlic till fragrant about 1 minute. Then add in 1 jar of store bought pasta sauce (whatever your favorite is will do).
Stir everything well and bring the sauce to a simmer.
Add the cooked pasta to the pan and make sure the ingredients are well incorporated. Once the sauce and pasta is all mixed add dollops of ricotta cheese to the top of the dish. I understand that ricotta can be on the expensive side, while it’s delicious, this dish is delightful enough without the ricotta cheese. I also think fresh mozzarella balls would be a nice alternative.
Before the final step of placing the eggplant pasta bake in the oven, sprinkle on about 1/3 a cup of shredded mozzarella and 1/4 cup of parmesan cheese.
Broil the eggplant pasta bake for 3-5 minutes watching the top carefully until bubbly. Top the dish with fresh sliced basil and enjoy!
This Eggplant Pasta Bake Really is the Perfect Summer Pasta!
This really is a mouthwatering delight that I can’t wait to make again and again each summer. It’s a real bonus that it’s accidentally vegetarian! No expensive meat needed to for this dish and it’s packed full of the freshest ingredients.
Watch How To Make This Eggplant Pasta Bake!
You can watch me make this and 2 other fresh vegetable summer dishes in this Youtube video.
And for more summertime inspiration check out these videos:
- 5 Canned Chicken Recipes (You’d never know it was canned chicken!)
- 10 No Oven Meals (Don’t heat your kitchen!)
- 15 Summer Lunch Ideas (Kids and Moms love!)
MORE SUMMER RECIPES TO TRY
Eggplant Pasta Bake
Ingredients
- 8 oz penne pasta or any shorter pasta
- 1 medium eggplant
- 2 zucchinis
- 1 red onion
- 3 cloves garlic minced
- 1/3 cup fresh tomatoes diced
- 1 jar pasta sauce 24 oz
- 1/3 cup ricotta cheese
- 1/3 cup mozzarella shredded
- 1/4 cup parmesan cheese
- 3 tablespoons olive oil
- salt and pepper to taste
- sliced basil leaves for garnish
Instructions
- Cook the Pasta: Cook the penne pasta according to the package instructions. Drain the pasta and set aside.
- Prepare the Vegetables: Preheat the oven to broil. Cut the ends off the eggplant, then peel and dice it into small cubes. Slice the zucchinis and red onion. In a large ovenproof pan, heat olive oil over medium heat.
- Sauté the Vegetables: Add the eggplant, zucchinis, and red onion to the pan. Cook for about 8 minutes, stirring regularly, until the vegetables are softened. Season with salt and pepper.
- Add Flavor and Sauce: Add the minced garlic and diced fresh tomatoes (if using) to the pan. Pour in the pasta sauce and bring the mixture to a simmer. Allow the flavors to meld for a few minutes.
- Combine and Layer: Gently fold in the cooked penne pasta, ensuring it's well coated with the sauce and vegetables. If using, spoon dollops of ricotta cheese on top of the pasta. Sprinkle shredded mozzarella and grated parmesan cheese over the pasta.
- Broil and Garnish: Place the pan under the broiler for about 3 minutes or until the cheese is bubbly and golden. Keep an eye on it to avoid burning. Remove from the oven and let it cool slightly. Garnish with fresh basil leaves, if desired.
- Serve and Enjoy: Serve the Eggplant Pasta Bake warm, and savor the delightful combination of roasted vegetables, melted cheese, and flavorful sauce.
Notes
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