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    Home » Pasta

    Eggplant and Mozzarella Pasta Bake

    Posted: Feb 25, 2020 · Updated: Jan 14, 2021 by Tonje

    340 shares
    Jump to Recipe

    Easy, cheesy eggplant and mozzarella pasta bake is a delicious vegetarian dish that can be served as a main or side dish. This healthy dinner option has quickly become a family favourite!

    Eggplant and mozzarella pasta bake in a baking dish next to a plate with cutlery, a tea towel and a wooden serving spoon.

    Jump to:
    • Ingredients
    • How to make eggplant and mozzarella pasta bake
    • Serving suggestions
    • Storing leftovers
    • Frequently asked questions
    • More hearty pasta recipes
    • Recipe

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    Ingredients

    Here is everything you need to make this eggplant and mozzarella pasta bake:

    • Eggplant - This Mediterranean vegetable is full of flavour.
    • Pasta - White or wholewheat pasta to suit your preference.
    • Canned diced tomatoes - Forms the base of the sauce.
    • Tomato puree - Helps thicken the tomato sauce.
    • Mozzarella - I use a combination of fresh mozzarella and shredded mozzarella.
    • Dried thyme - Adding some flavour.
    • Sugar - A tiny bit of sugar removes the acidity in the tomatoes and makes the sauce better.
    • Salt - A pinch of salt makes everything better!
    • Oil - Useful when roasting vegetables.
    A wooden spoon is lifting out a serving of eggplant mozzarella pasta bake, creating strings of cheese.

    How to make eggplant and mozzarella pasta bake

    First, roast the eggplant. Dice a large eggplant in bite sized pieces, and place them on a baking tray. Drizzle oil and a sprinkle of salt, and stir to combine. Roast the eggplant on 190 C / 180 C fan oven / 375 F for about 10-15 minutes, or until the eggplant has softened. Don't worry if it looks dry coming out of the oven, this is normal!

    Meanwhile, cook the pasta in water following package instructions. Try to cook it "al dente" - so it's cooked through but still has some chew. When it is done, you can drain off the excess water.

    In another pot, add the diced tomatoes, tomato puree, thyme, sugar, and a pinch of salt. Leave the sauce to simmer while preparing the other ingredients, about 5-10 minutes.

    Add the roasted aubergine, tomato sauce and pasta to an oven proof baking dish. Rip a mozzarella ball into small chunks and add this to the dish. Stir to combine all the ingredients. Add the shredded mozzarella on top, then move the pasta bake to the oven.

    Bake until the mozzarella has melted, typically 10-15 minutes. Remove the eggplant and mozzarella pasta bake from the oven, and allow it to cool down slightly before serving.

    Infographic showing how to make eggplant and mozzarella pasta bake.

    Serving suggestions

    Eggplant and mozzarella pasta bake can be served as a main course, or as a side dish.

    As a side, I recommend pairing it with lemon chicken, pork chops or chicken breast.

    If served as a main, you can serve it with an Italian salad or green beans.

    Storing leftovers

    Leftover eggplant and mozzarella pasta bake can be stored in the fridge for up to 4 days. Reheat the leftovers in a microwave or oven before serving.

    You can also freeze the leftovers for up to 3 months. Allow the pasta bake to thaw in the fridge overnight before reheating.

    Mozzarella and eggplant pasta bake close up.

    Frequently asked questions

    Can I add other ingredients to this pasta bake? - Absolutely! You can add cooked vegetables or meat to the dish before baking it in the oven. Try adding zucchini, carrots, peppers, onions, sausage, chicken or chickpeas for a filling and healthy variation.

    Can I make this without cheese? - You can try using a dairy free or vegan mozzarella alternative if you want to make the dish allergy friendly.

    More hearty pasta recipes

    Add one of these pasta dishes to your meal plan.

    • Minced beef pasta bake - Traditional beef pasta bake with hidden vegetables.
    • Moroccan sausage pasta with chorizo - This flavourful pasta is so easy and absolutely delicious.
    • Salmon and creme fraiche pasta - Creamy salmon pasta made healthy with creme fraiche!

    Recipe

    Eggplant and mozzarella pasta bake.

    Eggplant and mozzarella pasta bake

    Easy, cheesy eggplant and mozzarella pasta bake is a delicious vegetarian dish that can be served as a main or side dish. This healthy dinner option has quickly become a family favourite!
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 35 mins
    Course Dinner, Main Course
    Cuisine International
    Servings 4
    Calories 330 kcal
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    Ingredients
      

    Roasted eggplant

    • 1 large eggplant
    • 1 teaspoon olive oil
    • sprinkle salt

    Pasta

    • 200 g pasta

    Tomato sauce

    • 1 can diced tomatoes (400 g)
    • 1 tablespoon tomato puree
    • ½ teaspoon dried thyme
    • 12 teaspoon sugar
    • pinch of salt

    Cheese

    • 1 mozzarella ball (125 g drained weight)
    • 50 g shredded mozzarella

    Instructions
     

    • First, roast the eggplant. Dice a large eggplant in bite sized pieces, and place them on a baking tray. Drizzle oil and a sprinkle of salt, and stir to combine. Roast the eggplant on 190 C / 180 C fan oven / 375 F for about 10-15 minutes, or until the eggplant has softened. Don’t worry if it looks dry coming out of the oven, this is normal!
    • Meanwhile, cook the pasta in water following package instructions. Try to cook it “al dente” – so it’s cooked through but still has some chew. When it is done, you can drain off the excess water.
    • In another pot, add the diced tomatoes, tomato puree, thyme, sugar, and a pinch of salt. Leave the sauce to simmer while preparing the other ingredients, about 5-10 minutes.
    • Add the roasted aubergine, tomato sauce and pasta to an oven proof baking dish. Rip a mozzarella ball into small chunks and add this to the dish. Stir to combine all the ingredients. Add the shredded mozzarella on top, then move the pasta bake to the oven.
    • Bake until the mozzarella has melted, typically 10-15 minutes. Remove the eggplant and mozzarella pasta bake from the oven, and allow it to cool down slightly before serving.

    Notes

    Eggplant and mozzarella pasta bake can be served as a main course, or as a side dish.
    As a side, I recommend pairing it with lemon chicken, pork chops or chicken breast.
    If served as a main, you can serve it with an Italian salad, ratatouille, or green beans.
    Can I add other ingredients to this pasta bake? – Absolutely! You can add cooked vegetables or meat to the dish before baking it in the oven. Try adding zucchini, carrots, peppers, onions, sausage, chicken or chickpeas for a filling and healthy variation.
    Can I make this without cheese? – You can try using a dairy free or vegan mozzarella alternative if you want to make the dish allergy friendly.

    Storing leftovers

    Leftover eggplant and mozzarella pasta bake can be stored in the fridge for up to 4 days. Reheat the leftovers in a microwave or oven before serving.
    You can also freeze the leftovers for up to 3 months. Allow the pasta bake to thaw in the fridge overnight before reheating.

    Nutrition

    Calories: 330kcalCarbohydrates: 61gProtein: 11gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 234mgPotassium: 594mgFiber: 6gSugar: 21gVitamin A: 251IUVitamin C: 13mgCalcium: 116mgIron: 2mg
    Keyword blue cheese, egg free, eggplant, mozzarella, nut free, soy free, vegetarian
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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