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Eggplant Parmesan Pasta

Eggplant Parmesan Pasta – Cheesy, Saucy, and Comforting

This one-pan eggplant parmesan pasta combines tender sautéed eggplant, garlicky tomato sauce, and melty mozzarella in a cozy vegetarian dish topped with crispy breadcrumbs. A fast, fuss-free twist on the classic!

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients:

  • 1 large eggplant, cubed
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1/2 yellow onion, chopped
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp chili flakes (optional)
  • Salt and pepper, to taste
  • 12 oz short pasta (rigatoni, fusilli, or penne)
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 cup fresh basil, chopped

Breadcrumb Topping (Optional):

  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder

Instructions

  1. Toast panko in olive oil until golden; set aside.
  2. Cook pasta until al dente; reserve 1/2 cup pasta water.
  3. Sauté eggplant in olive oil until browned. Add onion and garlic.
  4. Stir in tomato paste; caramelize slightly. Add tomatoes, oregano, chili flakes, salt, and pepper. Simmer 15 minutes.
  5. Stir in fresh basil, add pasta, cheese, and loosen with reserved pasta water as needed.
  6. Plate and top with crispy breadcrumbs and extra basil. Serve hot.
  • Author: Norah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Pasta
  • Method: Stovetop (optional broil for baked version)
  • Cuisine: Italian-Inspired, Vegetarian

Keywords: Eggplant parmesan pasta, vegetarian eggplant pasta, meatless comfort food, cheesy pasta bake, weeknight eggplant recipe, eggplant tomato mozzarella pasta