I season the eggplant pieces with oil before roasting, a simple step that makes my Roasted Eggplant Pasta surprisingly different and worth reading about.

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I never thought eggplant could sing, but this Roasted Eggplant Pasta changed my mind. I season the eggplant pieces while adding the oil before roasting instead of after theyre cooked, and that tiny choice gives the cubes a smoky, caramelized bite that lifts the whole thing.

A sprinkle of grated Parmesan at the end makes it feel rounded, not cloying, like it actually knows what it wants to be. I like how it shows up on the plate all humble but confident, the kind of meal that surprises you into saying, wait, make that again.

Ingredients

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Spongy eggplant soaks oil, adds fiber and tiny protein, slightly bitter, earthy flavor
Rich olive oil brings healthy fats, smooth mouthfeel and mild fruity notes
Tomato sauce gives acidity, vitamin C, natural sweetness, and umami tomato depth
Pasta adds carbs for energy, filling comfort base, gluten varies by type
Grated cheese lends salty savory protein and calcium, a punch of umami
Fresh basil adds bright herbal aroma, vitamin K, slightly peppery sweetness
Garlic gives pungent heat, immune boosting compounds, and cozy savory depth
Onion adds sweet oniony caramelized notes, more fiber and subtle umami

Ingredient Quantities

1 large eggplant, about 1 lb (450 g), cut into 1-inch cubes

1/3 cup extra-virgin olive oil, divided

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1/4 teaspoon red pepper flakes, optional

1 (28-ounce) can crushed tomatoes

1 teaspoon granulated sugar, optional

12 ounces (340 g) dried pasta (spaghetti or penne)

1/2 cup grated Parmesan or Pecorino Romano, plus more for serving

1/4 cup fresh basil leaves, roughly chopped

How to Make this

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1. Preheat oven to 425F and line a baking sheet with parchment or foil, set aside.

2. Toss the 1-inch eggplant cubes with about 1/3 cup extra virgin olive oil, 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper until well coated, spread in a single layer so they dont touch much. Roast for 25 to 30 minutes, turning once halfway, until deep golden and a little crisp at the edges.

3. While eggplant roasts, bring a large pot of salted water to a boil and cook 12 ounces of pasta until just shy of al dente, about 1 to 2 minutes less than package directions. Reserve about 1 cup of the pasta cooking water then drain the pasta.

4. In a large skillet over medium heat add the remaining olive oil (if any leftover from the 1/3 cup) or about 1 tablespoon oil, add the chopped onion and cook, stirring, until soft and translucent 6 to 8 minutes.

5. Add the minced garlic and 1/4 teaspoon red pepper flakes if using, cook 30 to 60 seconds until fragrant but not brown.

6. Pour in the 28-ounce can crushed tomatoes, add the remaining 1/2 teaspoon kosher salt and remaining 1/4 teaspoon black pepper, and 1 teaspoon granulated sugar if the tomatoes taste too sharp. Simmer gently 10 to 12 minutes to thicken and marry flavors.

7. Stir the roasted eggplant into the tomato sauce and simmer 3 to 5 minutes so the eggplant soaks up some sauce and everything warms through. Taste and adjust salt, pepper or sugar.

8. Add the drained pasta to the sauce with 1/2 cup grated Parmesan or Pecorino, toss well, adding reserved pasta water a splash at a time to loosen the sauce until it coats the pasta the way you like.

9. Remove from heat, fold in the roughly chopped basil, serve topped with extra grated cheese and another grind of black pepper. Enjoy, its rustic and messy but totally worth it.

Equipment Needed

1. Oven and baking sheet (line with parchment paper or foil)
2. Cutting board and chef’s knife
3. Large mixing bowl for tossing the eggplant
4. Large pot for pasta plus a colander or strainer
5. Large skillet for the sauce
6. Wooden spoon or heatproof spatula
7. Measuring cups and spoons
8. Box grater or microplane for Parmesan
9. Tongs or pasta fork for tossing and serving

FAQ

Q: How do I keep the eggplant from getting soggy? A: Salt the 1-inch cubes for 20 to 30 minutes, rinse and pat very dry, then roast or sauté in batches so they brown instead of steam. Too much oil or crowding will make them limp, so give them space.

Q: Can I make this vegan or dairy free? A: Yes, just skip the Parmesan and stir in nutritional yeast or a splash of good olive oil for richness, or use a store-bought vegan parm. It still tastes great.

Q: Can I use fresh tomatoes or other veggies instead of canned crushed tomatoes? A: Totally. About 2 pounds of ripe plum or Roma tomatoes, chopped and simmered will work, or add zucchini/peppers with the eggplant but adjust cooking time so nothing gets mushy.

Q: How should I store and reheat leftovers? A: Store sauce and pasta separately if possible. In the fridge, 3 to 4 days for either; sauce freezes up to 3 months. Reheat sauce gently on the stove with a splash of water, and warm pasta briefly in boiling water or toss in the sauce until heated through.

Q: What pasta shape is best with this sauce? A: Short tubular pastas like penne or rigatoni hold the eggplant chunks nicely, but spaghetti or linguine work too. Cook pasta al dente and reserve some pasta water to loosen the sauce.

Q: Can I make this ahead for guests? A: Yes, roast the eggplant and make the tomato sauce a day ahead. Reheat, toss with freshly cooked pasta and basil just before serving for best texture. Dont assemble far in advance or the pasta will soak up the sauce.

Eggplant Pasta Recipe Substitutions and Variations

Eggplant: zucchini — similar texture when roasted, portobello mushrooms for a meaty bite, or roasted red peppers if you want sweetness
Extra-virgin olive oil: avocado oil for a higher smoke point, grapeseed or light olive oil for neutral cooking, or melted butter/ghee for a richer finish
Crushed tomatoes: tomato passata or blended canned diced tomatoes for same consistency, or fresh tomatoes peeled and cooked down, or a good-quality marinara
Parmesan: Pecorino Romano (sharper), Asiago or Grana Padano (similar melting and texture), or nutritional yeast for a vegan option

Pro Tips

– If the eggplant tastes bitter salt it and let it sit 20 to 30 minutes, then rinse and pat very dry before roasting. But if you want maximum crisp dont salt, just give each cube plenty of space on the pan and roast hot.

– Put the eggplant on a wire rack over the baking sheet or give the pieces lots of room so air circulates. For extra char you can pop them under the broiler for 2 to 3 minutes at the end but watch them closely or theyll burn.

– Always save more pasta water than you think you need, like 1 to 1 1/2 cups. Add it a little at a time and finish the pasta in the sauce so the starch helps the sauce cling and gets silky.

– Add grated cheese off the heat so it melts into the sauce smooth, and fold basil in at the very end so it stays bright. If the tomatoes are flat try a splash of vinegar or lemon instead of more sugar, it lifts the flavor without making it sweet.

Eggplant Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I season the eggplant pieces with oil before roasting, a simple step that makes my Roasted Eggplant Pasta surprisingly different and worth reading about.

Servings

servings

Calories

627

kcal

Equipment: 1. Oven and baking sheet (line with parchment paper or foil)
2. Cutting board and chef’s knife
3. Large mixing bowl for tossing the eggplant
4. Large pot for pasta plus a colander or strainer
5. Large skillet for the sauce
6. Wooden spoon or heatproof spatula
7. Measuring cups and spoons
8. Box grater or microplane for Parmesan
9. Tongs or pasta fork for tossing and serving

Ingredients

1 large eggplant, about 1 lb (450 g), cut into 1-inch cubes
1/3 cup extra-virgin olive oil, divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, optional
1 (28-ounce) can crushed tomatoes
1 teaspoon granulated sugar, optional
12 ounces (340 g) dried pasta (spaghetti or penne)
1/2 cup grated Parmesan or Pecorino Romano, plus more for serving
1/4 cup fresh basil leaves, roughly chopped

Directions

Preheat oven to 425F and line a baking sheet with parchment or foil, set aside.
Toss the 1-inch eggplant cubes with about 1/3 cup extra virgin olive oil, 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper until well coated, spread in a single layer so they dont touch much. Roast for 25 to 30 minutes, turning once halfway, until deep golden and a little crisp at the edges.
While eggplant roasts, bring a large pot of salted water to a boil and cook 12 ounces of pasta until just shy of al dente, about 1 to 2 minutes less than package directions. Reserve about 1 cup of the pasta cooking water then drain the pasta.
In a large skillet over medium heat add the remaining olive oil (if any leftover from the 1/3 cup) or about 1 tablespoon oil, add the chopped onion and cook, stirring, until soft and translucent 6 to 8 minutes.
Add the minced garlic and 1/4 teaspoon red pepper flakes if using, cook 30 to 60 seconds until fragrant but not brown.
Pour in the 28-ounce can crushed tomatoes, add the remaining 1/2 teaspoon kosher salt and remaining 1/4 teaspoon black pepper, and 1 teaspoon granulated sugar if the tomatoes taste too sharp. Simmer gently 10 to 12 minutes to thicken and marry flavors.
Stir the roasted eggplant into the tomato sauce and simmer 3 to 5 minutes so the eggplant soaks up some sauce and everything warms through. Taste and adjust salt, pepper or sugar.
Add the drained pasta to the sauce with 1/2 cup grated Parmesan or Pecorino, toss well, adding reserved pasta water a splash at a time to loosen the sauce until it coats the pasta the way you like.
Remove from heat, fold in the roughly chopped basil, serve topped with extra grated cheese and another grind of black pepper. Enjoy, its rustic and messy but totally worth it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.