Eggplant Parmesan Pasta

Enjoy the comforting flavors of Eggplant Parmesan in this pasta dish, with hearty eggplant, gooey melted Parmesan, and a delicious, tangy tomato sauce. It's a satisfying meatless dinner perfect for a busy weeknight.

If you're a fan of Eggplant Parmesan, you're going to love this Eggplant Parmesan Pasta! It combines the comforting flavors of the classic dish with the convenience of a quick and easy pasta dinner. Whether you’re looking for a meatless meal, a hearty vegetarian option, or just something delicious to please the whole family, this recipe has got you covered.

We all know that weeknights can get busy, and nobody wants to spend hours in the kitchen. That’s why this dish is such a win—it’s simple to make, yet packed with flavor. Tender pasta tossed in a rich tomato sauce with fresh herbs, topped with golden, crispy eggplant and melted Parmesan cheese, creates a hearty, satisfying meal that’s perfect for busy nights. The best part? It has all the comforting flavors of Eggplant Parmesan casserole, but without the extra time and effort!

So, whether you’re a veggie lover like me or just looking for a tasty, no-fuss dinner, this Eggplant Parmesan Pasta is the perfect choice for a cozy, satisfying meal that everyone will enjoy.

Ingredients:

1 lb pasta (rigatoni)

1-2 Tablespoons olive oil

1-2 eggplants (1- 1 ½ lbs total)

1 onion, chopped

1 bell pepper, chopped

3-5 garlic cloves, minced

2 (14.5 oz, each) cans diced tomatoes

1 Tablespoon chopped fresh parsley and basil, each

salt, pepper

Parmesan cheese, to garnish each plate, finely grated

How To Make Eggplant Parmesan Pasta

Chop the eggplant into cubes. They can be whatever size you like. Sprinkle the eggplant with about ½-3/4 teaspoon of salt. Place the eggplant in a colander or fine mesh sieve and let it stand for about 30  minutes, until the eggplant softens and the salt draws the water out. Pat the eggplant dry on a towel.

Meanwhile, place a large pot of salted water on the stove and bring it to a boil. Cook the pasta according to how you like it, al dente, soft, mushy, it's up to you.

While the water is coming to a boil and the pasta is cooking, heat about 1 Tablespoon of olive oil in a skillet over medium high heat and add the eggplant. Cook for about 5 minutes, until the eggplant is golden. Place the cooked eggplant into a bowl and set it aside.

(You can also roast the eggplant in the oven. Toss the salted and dried eggplant cubes with 1 Tablespoon of olive oil and roast it on a rimmed baking sheet at 450 degrees Fahrenheit for about 15 minutes, or until golden brown. Set aside as well.)

I roasted an extra eggplant just so I could show you two options of preparing the eggplant, on the stovetop and in the oven. I ended up adding both to my sauce. I just couldn't help myself:). If you're a huge veggie lover like me, know that more eggplant will never hurt, and might just taste even better.

the same skillet, add the remaining Tablespoon of oil and add the onion. Season it with salt and pepper and cook for about 5 minutes.

Add the bell pepper and garlic to the softened onion and cook for another 3-5 minutes.

Pulse the contents of one of the cans of diced tomatoes in a food processor and leave the other can of tomatoes diced. Add the pureed and diced tomatoes as well as the garlic to the skillet. Season with salt and pepper. Cover and cook on medium low heat for about 7 minutes.

When the pasta has finished cooking, drain the pasta, add the eggplant to the tomato sauce and add the sauce, along with the herbs, to the pasta.

Mix to combine. Garnish each portion of pasta with finely grated Parmesan cheese.

Eggplant Parmesan Pasta

Olga Klyuchits

Enjoy the comforting flavors of Eggplant Parmesan in this pasta dish, with hearty eggplant, gooey melted Parmesan, and a delicious, tangy tomato sauce. It's a satisfying meatless dinner perfect for a busy weeknight.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Entree

Servings 4

Ingredients

  

• 1 lb pasta rigatoni
• 1-2 Tablespoons olive oil
• 1-2 eggplants 1- 1 ½ lbs total
• 1 onion chopped
• 1 bell pepper chopped
• 3-5 garlic cloves minced
• 2 14.5 oz, each cans diced tomatoes
• 1 Tablespoon chopped fresh parsley and basil each
• salt pepper
• Parmesan cheese to garnish each plate, finely grated

Instructions

 

• Chop the eggplant into cubes. They can be whatever size you like. Sprinkle the eggplant with about ½-3/4 teaspoon of salt. Place the eggplant in a colander or fine mesh sieve and let it stand for about 30 minutes, until the eggplant softens and the salt draws the water out. Pat the eggplant dry on a towel.
• Meanwhile, place a large pot of salted water on the stove and bring it to a boil. Cook the pasta according to how you like it, al dente, soft, mushy, it's up to you.
• While the water is coming to a boil and the pasta is cooking, heat about 1 Tablespoon of olive oil in a skillet over medium high heat and add the eggplant. Cook for about 5 minutes, until the eggplant is golden. Place the cooked eggplant into a bowl and set it aside.
• (You can also roast the eggplant in the oven. Toss the salted and dried eggplant cubes with 1 Tablespoon of olive oil and roast it on a rimmed baking sheet at 450 degrees Fahrenheit for about 15 minutes, or until golden brown. Set aside as well.)
• In the same skillet, add the remaining Tablespoon of oil and add the onion. Season it with salt and pepper and cook for about 5 minutes.
• Add the bell pepper and garlic to the softened onion and cook for another 3-5 minutes.
• Pulse the contents of one of the cans of diced tomatoes in a food processor and leave the other can of tomatoes diced. Add the pureed and diced tomatoes as well as the garlic to the skillet. Season with salt and pepper. Cover and cook on medium low heat for about 7 minutes.
• When the pasta has finished cooking, drain the pasta, add the eggplant to the tomato sauce and add the sauce, along with the herbs, to the pasta. Mix to combine. Garnish each portion of pasta with finely grated Parmesan cheese.