Eggplant Pasta Recipe

Eggplant Pasta is a deliciously hearty and comforting dish featuring tender sautéed eggplant tossed with garlic, tomatoes, herbs, and pasta — finished with Parmesan cheese and fresh basil. It’s rich, satisfying, and full of Mediterranean flavor. The eggplant becomes silky and savory as it cooks, soaking up the garlicky tomato sauce for a perfect meat-free pasta dinner.

Try More Dinners Recipes:

• Miso Glazed Eggplant
• Eggplant Rollatini
• Roasted Eggplant Caprese Salad Recipe

🍆 Eggplant Pasta Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 (14-ounce) can crushed or diced tomatoes
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon Italian seasoning (or a mix of oregano and basil)
• Salt and black pepper, to taste
• 12 ounces pasta (penne, rigatoni, or spaghetti)
• ¼ cup grated Parmesan cheese
• Fresh basil leaves, for garnish
• Extra olive oil, for drizzling

🍝 How To Make Eggplant Pasta

1. Prepare the eggplant: Sprinkle the diced eggplant with salt and let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.
2. Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ½ cup of pasta water before draining.
3. Sauté the eggplant: In a large skillet, heat olive oil over medium heat. Add eggplant and cook for 8–10 minutes, stirring occasionally, until golden and tender.
4. Add aromatics: Stir in garlic and onion; sauté until fragrant and soft, about 2 minutes.
5. Make the sauce: Add crushed tomatoes, red pepper flakes, and Italian seasoning. Simmer for 10 minutes, letting the flavors meld. Season with salt and pepper.
6. Toss the pasta: Add cooked pasta to the skillet with the sauce. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce.
7. Finish and serve: Sprinkle with Parmesan, drizzle with olive oil, and garnish with fresh basil. Serve warm.

💭 Recipe Tips

• Salt the eggplant: This helps remove bitterness and ensures a silky texture.
• Use quality tomatoes: San Marzano or fire-roasted tomatoes add deep flavor.
• Add protein: Toss in chickpeas, grilled chicken, or Italian sausage for a heartier version.
• Make it vegan: Skip the Parmesan or use a dairy-free alternative.
• Add cheese: Mozzarella pearls or ricotta make this pasta extra creamy.

🥗 What To Serve With Eggplant Pasta?

Pair Eggplant Pasta with garlic bread, a simple green salad, or roasted vegetables. It also pairs beautifully with a glass of red wine like Chianti or Merlot for a classic Italian-style dinner.

🎚 How To Store Leftovers Eggplant Pasta?

• Refrigerate: Store leftovers eggplant pasta an airtight container for up to 4 days. Reheat on the stovetop with a splash of water or olive oil.
• Freeze: Store cooled pasta in freezer-safe containers for up to 2 months. Thaw overnight and reheat before serving.

FAQs

More Dinners Recipes:

• Baked Eggplant Fries
• Greek-Style Eggplant

📊 Eggplant Pasta Nutrition Facts

Serving Size: 1 portion (1/4 of recipe)

• Calories: 410 kcal
• Total Fat: 13g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 460mg
• Total Carbohydrates: 62g
• Dietary Fiber: 7g
• Sugars: 10g
• Protein: 13g