Eggplant Pasta Bake

Indulge in the comforting layers of this Eggplant Pasta Bake, a hearty dish that combines tender roasted eggplant, al dente penne pasta, and rich marinara sauce for a meal full of bold Italian flavors. This easy-to-make recipe features a golden, bubbly topping of gooey mozzarella and nutty Parmesan cheese—all baked to perfection in just under an hour. Seasoned with garlic, oregano, and fresh basil, it’s a vegetarian dinner option that’s both wholesome and satisfying. Perfect for weeknight dinners or a cozy family gathering, this cheesy pasta bake is sure to become a favorite.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium eggplant
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 12 ounces penne pasta
• 3 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 2 tablespoons fresh basil leaves, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplants into 1/2-inch thick slices and arrange them in a single layer on a baking sheet lined with parchment paper.

Step 3

Brush both sides of the eggplant slices with 2 tablespoons of olive oil, then sprinkle with garlic powder, oregano, salt, and black pepper.

Step 4

Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through, until tender and slightly golden. Remove from the oven and set aside.

Step 5

While the eggplant is roasting, bring a large pot of salted water to a boil and cook the penne pasta until al dente according to the package instructions. Drain and set aside.

Step 6

Reduce the oven temperature to 375°F (190°C).

Step 7

Grease a 9x13-inch baking dish with 1 tablespoon of olive oil. Spread 1 cup of marinara sauce evenly across the bottom of the dish.

Step 8

Layer half of the roasted eggplant slices over the marinara sauce, followed by half of the cooked penne pasta. Sprinkle 1 cup of shredded mozzarella cheese over the pasta.

Step 9

Repeat the layers: spread another cup of marinara sauce, add the remaining eggplant, then the remaining pasta. Top with the last cup of marinara sauce and the remaining 1 cup of mozzarella cheese.

Step 10

Sprinkle the grated Parmesan cheese evenly over the top.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 13

Remove from the oven and let the dish cool for 5 minutes. Garnish with fresh basil before serving.

Step 14

Serve warm and enjoy!

Nutrition Facts

Serving size	2258.1 grams (2258.1g)

Amount per serving	% Daily Value*
Calories	2767

Total Fat 109.50g	140%
Saturated Fat 36.30g	182%
Polyunsaturated Fat 4.70g
Cholesterol 176mg	59%
Sodium 5828mg	253%
Total Carbohydrate 341.40g	124%
Dietary Fiber 48.30g	173%
Total Sugars 53.10g
Protein 106.70g	213%

Vitamin D 0IU	0%
Calcium 1776mg	137%
Iron 18mg	102%
Potassium 3153mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 15.4%

Carbs: 49.2%