Eggplant Parmesan Pasta Casserole
A rich and cheesy casserole combining tender eggplant, pasta, and a crispy breadcrumb topping, baked to perfection.
Equipment
- Large Saucepan
- Casserole Dish
Ingredients
- 4 cups chopped eggplant cut into about 1/2 inch cubes
- 1 teaspoon kosher salt
- 1/2 tablespoon olive oil
- 1 medium onion or half of a large one, chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/8 teaspoon crushed red pepper optional
- 1/2 cup dry red wine
- 28 ounces canned crushed tomatoes
- 8 ounces penne or ziti pasta cooked slightly al dente (substitute gluten-free if needed)
- 8 ounces fresh mozzarella thinly sliced
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian seasoned bread crumbs substitute gluten-free if needed
- optional additional pasta sauce and/or Parmesan cheese for serving
Instructions
- Prepare the eggplant: Place chopped eggplant in a bowl, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Squeeze out excess water.
- Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 5-7 minutes until translucent. Stir in minced garlic and cook for another minute.
- Add eggplant, oregano, parsley, basil, and optional crushed red pepper. Sauté for 5-6 minutes until eggplant softens.
- Pour in dry red wine and let reduce for 1-2 minutes. Stir in crushed tomatoes and simmer until heated through.
- Preheat your oven to 400°F (200°C). Cook pasta according to package instructions until slightly al dente.
- Combine pasta with the eggplant and tomato mixture. Layer half into a greased casserole dish, topping with half of the mozzarella, Parmesan, and breadcrumbs. Repeat layers.
- Bake for 25-35 minutes until heated through, cheese is melted, and top is bubbly and golden.
- Let it rest for a few minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.