Description
This Eggplant Parmesan Pasta Casserole combines the rich, cheesy flavors of classic eggplant parmesan with pasta for a comforting, all-in-one baked meal. The recipe avoids frying by sautéing the eggplant and layering it with pasta, tomato sauce, mozzarella, parmesan, and seasoned breadcrumbs before baking for a bubbly, flavorful dish perfect for a hearty family dinner.
Ingredients
Vegetables and Seasonings
- 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)
Liquids and Sauces
- 1/2 cup dry red wine
- 28 oz. canned crushed tomatoes
Pasta and Cheese
- 8 oz. penne or ziti pasta, cooked slightly al dente according to package instructions (substitute gluten-free if needed)
- 8 oz. fresh mozzarella, thinly sliced
- 1/2 cup grated parmesan cheese
Other
- 1/2 cup Italian seasoned bread crumbs (substitute gluten-free if needed)
- Additional pasta sauce and/or parmesan cheese for serving (optional)
Instructions
- Prepare the Eggplant: Place the chopped eggplant in a bowl or colander and sprinkle with 1 teaspoon kosher salt. Let it sit for about 10 minutes to draw out moisture, then squeeze out the liquid using a kitchen towel or paper towels.
- Sauté Onion and Garlic: Heat 1/2 tablespoon olive oil in a large saucepan over medium heat. Add the chopped onion, season with salt and pepper, and cook for 5-7 minutes until softened and translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Cook Eggplant with Herbs: Stir in the prepared eggplant, dried oregano, dried parsley, dried basil, and crushed red pepper (if using). Sauté for 5-6 minutes until the eggplant begins to soften.
- Add Wine and Tomatoes: Pour in 1/2 cup dry red wine and reduce for 1-2 minutes. Then add the canned crushed tomatoes and simmer until the sauce is heated through and flavors meld together.
- Prepare Pasta and Oven: While the sauce simmers, preheat the oven to 400°F (204°C). Cook the penne or ziti pasta slightly al dente according to package instructions. Lightly coat a casserole dish with olive oil or cooking spray.
- Assemble Casserole – First Layer: Combine the cooked pasta with the eggplant and tomato sauce mixture. Spread about half of this mixture evenly into the prepared casserole dish. Layer half of the fresh mozzarella slices on top, then sprinkle half of the grated parmesan cheese and half of the Italian seasoned bread crumbs over the cheese.
- Assemble Casserole – Second Layer: Add the remaining pasta and sauce mixture into the casserole dish, topping it with the remaining mozzarella, parmesan cheese, and bread crumbs.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 25-35 minutes or until the dish is heated through, bubbly, and the topping is golden brown.
- Serve: Remove from oven and let cool slightly before serving. Optionally, serve with additional pasta sauce or parmesan cheese on the side.
Notes
- Salting the eggplant helps remove excess moisture and reduces bitterness.
- Using gluten-free pasta and bread crumbs makes this recipe gluten-free friendly.
- Fresh mozzarella should be thinly sliced to melt evenly across the casserole layers.
- If you don’t want to use wine, substitute with extra tomato sauce or vegetable broth.
- Allow the casserole to rest a few minutes after baking for easier serving and better flavor melding.
- This recipe can be prepared ahead by assembling the casserole and refrigerating it for up to 24 hours before baking.
