Roasted Eggplant Pasta

One of the easiest pasta dinners around – 6 ingredient roasted eggplant pasta! Enjoy your favorite pasta noodles served with roasted eggplant & onions in a rich tomato sauce with fresh herbs. Simple cooking with delicious results!

bowls of eggplant pasta on gray plate with gray napkin next to it.

I absolutely love eggplant paired with pasta – especially when it’s roasted. Actually I love all vegetables with pasta but eggplant is special. It has a meaty texture and savory flavor that works perfectly with a rich tomato sauce.

Take heart, because this recipe is one that is beyond simple and includes only several ingredients to complete. I love serving this eggplant sauce over a gluten free lentil & chickpea pasta or zucchini noodles to keep it healthy.

Ingredients Needed

For this simple recipe you’ll need just 6 main ingredients (not including salt). Here’s everything you’ll need:

ingredients for eggplant pasta arranged on cutting board.

  • Eggplant: Use a small or half of a large eggplant.
  • Yellow onion: for sweetness or use a red onion.
  • Oil: I recommend using avocado oil when roasting vegetables but olive oil works too.
  • Garlic powder: Even though I love fresh garlic, using garlic powder is a lot faster and easier especially when roasting.
  • marinara: using a quality tomato sauce is key for the most flavorful dish! See tips below for my favorite marinara recipes.
  • Pasta: use any pasta noodle you like! See notes for my top picks.

How to Make Roasted Eggplant Pasta

  • First, lay chopped eggplant and onion on a sheet pan and toss with with oil, salt, and garlic powder. Roasted 400F for 20-25 minutes – flip halfway through.
  • While eggplant is roasting, bring pot of well salted water to a boil for pasta. Cook noodles until “al dente” in texture.
  • Then heat up sauce in a pan and fold in roasted eggplant and onions.
  • Serve sauce with pasta noodles and fresh basil.

wooden spoon stirring roasted eggplant pieces into red marinara sauce.

How to Store & Freeze Leftover Pasta

Storing leftovers: to keep leftovers fresh – store sauce and pasta seperately in airtight containers for 3-5 days. Reheat sauce in a pot then add pasta to serve again.

Freezing tips for sauce: let leftover eggplant sauce cool and store in an airtight container – freeze for 2-3 months.

Extra Helpful Recipe Tips

  • Pasta noodles: use your choice of pasta noodles. You can also swap for healthier noodles like Banza chickpea or lentil pasta for a gluten-free & protein packed option.
  • Vegetable noodles: To make this recipe even more healthy, serve with your favorite vegetable noodle such as zucchini, carrot, or sweet potato noodles. Make by using a vegetable peeler or spiralizer.
  • Eggplant preparation: I did not peel the eggplant before roasting because I love the texture it brings to this dish. If preferred you can peel the eggplant before cutting into cubes and roasting.

Since this recipe is so simple you can add extra herbs, red pepper flakes if you enjoy spice, and even roast additional vegetables with the eggplant like zucchini or broccoli.

Enjoy this recipe as a simple vegan/vegetarian friendly meal and make sure to serve with warm french bread! Perfection.

a light pink bowl with eggplant pasta in it on a grey plate with napkin next to it.

More Vegetarian Italian Recipes

If you tried this Roasted Eggplant Pasta recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

a light pink bowl with eggplant pasta in it on a grey plate with napkin next to it.

Roasted Eggplant Pasta

5 from 4 votes

6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple & delicious.

Servings 4
Prep Time: 10 mins
Cook Time: 25 mins

Course: Main Course
Cuisine: American, Italian
Tags: eggplant pasta, how to make eggplant pasta, roasted eggplant, vegetarian bolognese
Freezer Friendly: Yes
Calories: 491 kcal
Author: Bethany Kramer

Ingredients

  • 1 large eggplant, cut into cubes
  • 1 small yellow onion, chopped (or half of a large onion)
  • 1-2 Tablespoons oil
  • 1/2 teaspoon garlic powder
  • 2-3 cups tomato sauce
  • 1 16 oz. box of pasta noodles (see notes)
  • salt & black peppers
  • fresh basil *optional

Instructions

  1. Preheat oven to 400F.

  2. Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes – flip halfway through roasting time.

  3. Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" – the pasta should have a bite to it and not be too soft.

  4. Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.

  5. Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!

Notes

  • Pasta noodles: use your choice of pasta noodles. You can also swap for healthier noodles like Banza chickpea or lentil pasta for a gluten-free & protein packed option.

  • Vegetable noodles: To make this recipe even more healthy, serve with your favorite vegetable noodle such as zucchini, carrot, or sweet potato noodles. Make by using a vegetable peeler or spiralizer.

  • Eggplant preparation: I did not peel the eggplant before roasting. If preferred you can peel the eggplant before cutting into cubes and roasting.

Nutrition Facts
Roasted Eggplant Pasta
Amount Per Serving (113.4 g)
Calories 491 Calories from Fat 50
% Daily Value*
Fat 5.5g8%
Sodium 16.1mg1%
Carbohydrates 93.9g31%
Sugar 7.7g9%
Protein 16.4g33%
Vitamin A 1IU0%
Vitamin C 13mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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