Baked Eggplant Pasta Casserole

If you’re looking for the ultimate comfort food (and you’ve already tried my Homemade Lasagna), this eggplant pasta bake is about to become your new favorite. Think of it as a no-fuss twist on classic eggplant parmesan. Instead of frying up individual slices of eggplant, this recipe keeps things easy. Just layer together hearty pasta and tender eggplant swimming in a wonderfully flavorful sauce with bubbly, melty cheese and breadcrumbs, toss it all in the oven, and voila! An all-in-one meal you won’t want to miss.

I love that this is a meatless meal that doesn’t feel like you’re sacrificing a thing. Whether you’re a vegetarian or just looking to cut back on meat, this dish is sure to satisfy. Serve it with garlic bread and a light salad, or enjoy it on its own!

This Eggplant Casserole Is All About the Saucy, Cheesy Layers

There’s no doubt in my mind that you’re going to fall in love with this pasta bake. Here’s why:

• An all-in-one meatless meal. You’ve got your veggies, you’ve got your carbs, and you’ve got your vegetarian-friendly protein (thanks, cheese!). Not to mention a massive dose of YUM! Sure, you could serve it with a light salad, but there’s no need. This eggplant casserole’s got you covered.
• Rich, satisfying flavor. This eggplant pasta bake is comfort food at its finest. A rich, herb-infused tomato sauce soaks into tender bites of eggplant and coats perfectly al dente pasta, while gooey mozzarella and savory parmesan melt seamlessly into every nook and cranny. It doesn’t get much better.
• Everything you love about eggplant parm, but better. Skip the hassle (and the mess) of standing over the stove frying individual slices of eggplant! This casserole gives you all the cheesy, saucy goodness of eggplant parmesan (plus pasta!) without all that fuss.
• Easily made gluten free. Yes, the GF swaps for pasta and breadcrumbs are the easiest way to make a gluten free pasta casserole, and the results turn out perfectly!

What You’ll Need

Ready to get rolling on this eggplant casserole recipe? Here’s what you’ll need. Have a look at the recipe card below for precise measurements.

• Eggplant – Chop the eggplant into about 1/2 inch cubes. You can leave the peel on if you’d like.
• Kosher salt – I really prefer kosher salt here. If you must use table salt, just keep in mind that you’ll need less.
• Olive oil – Grab a young extra virgin olive oil for the best flavor. You could also use avocado oil.
• Onion – Yellow onion is my favorite for this recipe, but a red onion or a couple of shallots would also work.
• Salt and pepper – Again, I prefer kosher salt.
• Garlic – Mince it up nice and fine so you don’t run into big ol’ chunks.
• Dried herbs – I used oregano, parsley, and basil. If you’d like to use a pre-made Italian herb blend, you can.
• Crushed red pepper flakes – This is optional, but I like the subtle heat they contribute.
• Dry red wine – Choose something you’d actually drink rather than cheap cooking wine for the best results.
• Canned crushed tomatoes – If you have fresh tomatoes on hand, you can blanch them, peel them, and run them lightly through a food processor.
• Penne pasta – Ziti will also do the trick. So would your favorite gluten-free pasta (just make sure it’s a short pasta shape).
• Fresh mozzarella – While you could use shredded mozzarella, I think fresh, thinly sliced mozzarella is the best.
• Grated parmesan cheese – Grate it fresh from the block for the best flavor. The pre-grated stuff doesn’t taste as good, and it melts funny.
• Italian seasoned bread crumbs – Or plain bread crumbs mixed with some Italian seasoning. You can use gluten-free breadcrumbs if needed.
• Optional additions – If you’d like to serve this dish with additional pasta sauce and/or parmesan cheese, do it!

How to Make This Eggplant Casserole Recipe

Here’s a quick look at how to make this heartwarming casserole. Be sure to scroll to the recipe card below for more detailed instructions.

• Prep the eggplant. Sprinkle the eggplant with salt and let sit for 10 minutes before squeezing out the moisture with a kitchen towel.

• Sauté. Heat the olive oil in a large saucepan over medium heat. Add the onion, season with salt and pepper, and sauté until translucent. Add the garlic and sauté until fragrant. Add the eggplant, season with herbs, and sauté for 5-6 minutes.

• Build the sauce. Add the red wine and reduce for a couple of minutes. Stir in the tomatoes and simmer until heated through.
• Prepare to bake. Preheat the oven to 400°F and coat a casserole dish with olive oil.
• Make the pasta. Cook the pasta in salted boiling water to al dente. Drain.

• Sauce the pasta. Toss the cooked pasta with the eggplant sauce. Spread half of the saucy pasta into the casserole dish.

• Layer. Layer half of the mozzarella over the pasta and sprinkle with 1/4 cup Parmesan and 1/4 cup breadcrumbs. Spread the remaining pasta mixture over the top.

• Repeat. Add the remaining mozzarella, followed by the remaining parmesan and bread crumbs.
• Bake. Bake for 25-35 minutes.

Tips for Success

Stop what you’re doing right now and take a moment to read through these tips and tricks. They’ll help you avoid some common pitfalls on your way to the perfect pasta bake.

• Don’t skip the squeeze. Eggplant holds a lot of water and is very spongy. It’s important to salt it generously, let it sit for a while, and then squeeze out as much water as possible. This helps remove some of the bitterness from the vegetable and ensures it absorbs less oil.
• Salt the pasta water. Seriously. Skipping this step will result in bland pasta.
• Al dente. Cook the pasta just until al dente. No more. The pasta will continue to cook as it bakes in the sauce, and you don’t want it to get mushy.
• Tent. If the breadcrumbs start to look a little too brown before the cook time is up, you can tent the baking dish with aluminum foil to keep the crunchy topping from burning.

Variation Ideas

In the mood to get a little creative? Here are some fun ways to make this recipe your own:

• Add a little meat. Feel free to add some Italian sausage or ground beef to the skillet just after you sauté the garlic. Brown the meat and crumble it into pieces with a wooden spoon before you add the eggplant. Alternatively, stir cooked, shredded chicken into the sauce. From there, follow the recipe as you normally would.
• More veg. If eggplant and tomato aren’t enough to satisfy your veggie craving, go ahead and throw some sliced cremini mushrooms or zucchini into the skillet with the eggplant.
• Make it gluten-free. You can easily make this recipe gluten-free by using gluten-free pasta (so long as it’s a short pasta shape) and gluten-free breadcrumbs. Can’t find gluten-free breadcrumbs? Run some gluten-free crackers through the food processor and season with Italian seasoning.

How to Store and Reheat Extras

• Refrigerator. Seal any fully cooled leftovers in an airtight container (or just wrap the baking dish in a double layer of plastic wrap). You can store this casserole in the fridge for up to 4 days.
• Freezer. Once fully cooled, you can seal the leftovers in an airtight, freezer-safe container or wrap the baking dish in a double layer of plastic wrap. It’ll keep in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating.
• To reheat. Transfer the leftovers to a baking dish (or just unwrap the original baking dish if you stored ’em in there) and preheat the oven to 350°F. Cover the casserole with aluminum foil and bake for 10-15 minutes or until heated through. You can also microwave individual portions in 30-second intervals until warm.

More Pasta Bake Recipes

I am a serious pasta bake enthusiast, and this eggplant casserole is one of my faves. That said, I’ve got a few more you MUST try:

• Italian Noodle Casserole
• Homemade Gluten Free Lasagna
• Baked Spaghetti Squash with Tomato Cream Sauce
• Gluten Free Baked Ziti
• Butternut Squash Macaroni and Cheese