Roasted Eggplant Pasta

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.

A ceramic bowl with eggplant pasta with a fork in it with a gray napkin on the side.

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:

  • Eggplant
  • Yellow onion
  • Oil
  • Garlic powder
  • Tomato sauce
  • Pasta

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.
  • Heat tomato sauce then add roasted eggplant – serve over pasta of choice.

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 ceramic bowl with eggplant pasta and a fork in it with a pot of sauce and basil in the background.

More Delicious Italian Recipes to Try

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 ceramic bowl with eggplant pasta and a fork in it with a pot of sauce and basil in the background.

Roasted Eggplant Pasta

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

Ingredients

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

Instructions

  1. Preheat oven to 400F. Lay onions and 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.

  2. Cook pasta while eggplant is roasting. (See notes for recommended pasta noodles).

  3. When eggplant is finished heat sauce in a pan and add roasted eggplant and onions to sauce.

  4. Then serve sauce over pasta with fresh basil.

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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About The Author

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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