This easy roasted eggplant pasta is a tasty vegetarian meal, perfect for weeknights and family-style dinners.
Spring has finally sprung and that has me thinking of lighter, brighter dishes loaded with fresh vegetables and herbs. I think of this roasted eggplant pasta as modified comfort food. Sure it’s still pasta, but it’s tossed in a light sauce made with fresh plum tomatoes and chunks of golden brown eggplant that is perfect for a spring or summer dinner.
Eggplant is part of the nightshade family, which also includes tomatoes, white potatoes, and bell peppers. It’s a versatile ingredient, delicious is dips, or my family’s favorite, eggplant parmesan.
When cooking with eggplant, it’s a good idea to salt it and allow it to drain before cooking. This accomplishes two tasks; improving the flavor by purging the bitter juices and making it less spongey which limits the amount of oil or grease it will absorb when it’s cooked.
I roast the eggplant separately for this dish to get that golden brown crust and make sure it’s fully cooked through, with a creamy center. Tossing it into the sauce with the pasta, mozzarella, and herbs just before serving allows you to taste all of the components individually. You can taste the fresh basil, light tomato sauce, and that just-beginning-to-melt mozzarella cheese.
But the eggplant is the star here, that’s why the recipe calls for two medium eggplants. The eggplant will shrink significantly as it roasts, so trust me, even though it seems like a lot, use both! You want to taste it in every bite.
Let’s make Roasted Eggplant Pasta
- Peel and dice your eggplant. Line a sheet pan with paper towels and scatter the eggplant over the paper towels. Season the eggplant with salt and let stand for 20 mins at room temperature to allow the eggplant to drain.
- Move the eggplant to a parchment lined sheet pan and drizzle with olive oil.
- Roast the eggplant for 30-35 mins or until golden brown.
- While the eggplant roasts, cook the pasta and make the sauce. Saute the minced garlic in olive oil for 2 mins.
- Stir in the diced tomatoes and cook for about 10 mins.
- Add the white wine and reduce, then stir in the parmesan, reserved pasta water, and seasonings. Season well with salt and pepper.
- Toss the cooked pasta, fresh basil, fresh mozzarella, and roasted eggplant with the sauce and serve immediately.
Tips for success
- Don’t skip salting/draining your eggplant before roasting. This will allow the eggplant to brown and crisp and not soak up too much oil.
- Toss the eggplant frequently while it roasts to promote even cooking.
- Have your ingredients prepped before you start the sauce, as the sauce comes together quickly.
- Don’t forget to reserve a couple cups of pasta water before you drain the pasta. The salted pasta water will help flavor the sauce and the starch will aid in thickening the sauce.
- Toss all of the ingredients together in the pot very well just before serving. The mozzarella will begin to melt and the basil should still taste fresh and bright. Be sure to serve immediately.
More spring favorites…
- Spring Pea Risotto
- Shaved Asparagus and Spinach Salad
- Pasta with Pancetta and Asparagus
- Easy Asparagus Soup
This easy roasted eggplant pasta is a tasty vegetarian meal, perfect for weeknights and family-style dinners.
- 1 1/2 lbs eggplant (about 2 medium)
- 4 Tbsp extra virgin olive oil, divided
- 1 lb bucatini or another pasta, cooked according to pkg directions (reserve 1 1 /2 cups pasta water)
- 5 cloves garlic, minced
- 1 1/2 lbs fresh plum tomatoes, diced (about 7-8)
- 1/2 cup dry white wine
- 1/3 cup pecorino romano, grated
- 1 cup reserved pasta water
- pinch of sugar
- big pinch red pepper flakes
- kosher salt and pepper
- 1/3 cup fresh basil, chopped or torn
- 8 oz fresh mozzarella, cut into 1 inch cubes
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Preheat the oven to 425 degrees F. Peel eggplant and cut into 1 inch cubes. I cut the eggplant into slices lengthwise, stack them, cut into long strips, then cube.
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Place the eggplant cubes on a paper towel lined sheet pan. Sprinkle liberally with kosher salt and let stand at room temperature for 20 mins.
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Lay a few paper towels over the eggplant and press down to squeeze out additional moisture. Line a sheet pan with parchment and scatter the eggplant cubes on the parchment paper. Drizzle with 2 Tbsp olive oil and roast until golden brown (about 30 - 35 mins), turning occasionally.
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While the eggplant roasts, start the sauce and cook the pasta (reserve 1 - 1 1/2 cups pasta water for the sauce). Heat the remaining 2 Tbsp olive oil over medium heat in a dutch oven or large saute pan. Add the garlic and saute until golden, about 2 mins.
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Stir in the diced tomatoes and cook for about 10 mins. Stir in the white wine and cook until reduced by half. Add the pecorino cheese, 1 cup pasta water sugar, and seasonings. Cook for 2-3 mins.
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Add the pasta to the sauce in the pan and mix in the basil, roasted eggplant, and cubed mozzarella. Thin with additional pasta water if needed. Season to taste and serve immediately.
- Don't skip salting/draining your eggplant before roasting. This will allow the eggplant to brown and crisp and not soak up too much oil.
- Toss the eggplant frequently while it roasts to promote even cooking.
- Have your ingredients prepped before you start the sauce, as the sauce comes together quickly.
- Don't forget to reserve a couple cups of pasta water before you drain the pasta. The salted pasta water will help flavor the sauce and the starch will aid in thickening the sauce.
- Toss all of the ingredients together in the pot very well just before serving. The mozzarella will begin to melt and the basil should still taste fresh and bright. Be sure to serve immediately.
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