Eggplant Parmesan Pasta
A comforting pasta dish featuring roasted eggplant, marinara sauce, and melted cheese for a delicious, lighter take on classic eggplant parmesan.
Equipment
- Baking Sheet
- Large Pot
- Baking Dish
Ingredients
- 1 large eggplant or three small Indian eggplants
- 2 Tbsp. olive oil
- 1 tsp. salt (plus extra for soaking)
- 1 tsp. garlic powder
- 12 oz. bow tie pasta or any pasta you prefer
- 24 oz. marinara sauce
- 8 oz. mozzarella cheese shredded
- 2 tsp. Italian seasoning
- ¼ cup grated parmesan cheese
Instructions
- Peel and cut the eggplant into bite-sized chunks. Soak in salted water for at least 30 minutes to reduce bitterness and moisture.
- Preheat your oven to 425°F (220°C). Drain the eggplant and pat dry.
- Spread the eggplant on a baking sheet, drizzle with olive oil, and sprinkle with salt and garlic powder. Roast for about 25 minutes, turning halfway through.
- While the eggplant roasts, boil salted water in a large pot. Cook the bow tie pasta according to package instructions until al dente. Drain and set aside.
- In a large baking dish, spread a thin layer of marinara sauce on the bottom. Add the cooked pasta and top with roasted eggplant.
- Sprinkle half of the mozzarella over the mixture, pour in the remaining marinara sauce, and add half of the Italian seasoning. Stir gently to combine.
- Finish by topping with the remaining mozzarella, parmesan cheese, and the rest of the Italian seasoning. Cover with foil and bake for 30 minutes.
- Let it rest for a few minutes before serving. Enjoy your creamy, flavorful pasta dish!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently.