Roasted Eggplant Pasta

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

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.

Course Main Course

Cuisine American, Italian

Keyword eggplant pasta, how to make eggplant pasta, roasted eggplant, vegetarian bolognese

Freezer Friendly Yes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 491kcal

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

Preheat oven to 400F.
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.
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.
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.
Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!

Notes

Tomato sauce: Use a homemade tomato sauce like my San Marzano Tomato Sauce or spicy Italian Arrabbiata Sauce. You can also use your favorite store-bought pasta sauce - I recommend Rao's Marinara.

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