Baked Eggplant Parmesan Pasta

Baked Eggplant Parmesan Pasta is a delightful fusion of two classic Italian dishes: Eggplant Parmesan and baked pasta. This hearty casserole combines layers of roasted eggplant, al dente pasta, rich marinara sauce, and melted cheeses, resulting in a comforting and satisfying meal that’s perfect for family dinners or gatherings.

Why You’ll Love This Recipe

This recipe offers a healthier twist on traditional Eggplant Parmesan by baking the eggplant instead of frying it, reducing the overall fat content without compromising on flavor. The combination of crispy eggplant slices, savory marinara sauce, and gooey melted cheese creates a mouthwatering dish that’s both comforting and nutritious. Additionally, incorporating pasta adds a hearty element, making it a complete and filling meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Large eggplant
• Whole wheat spaghetti
• Marinara sauce
• Burrata cheese
• Parmesan cheese
• Olive oil
• Garlic
• Fresh basil
• Salt and pepper

Directions

1. Prepare the Eggplant: Slice the eggplant into rounds, season with salt, and let them sit to draw out moisture. Rinse and pat dry the slices.
2. Bake the Eggplant: Brush the eggplant slices with olive oil and bake in a preheated oven at 400°F (200°C) for 20 minutes, flipping halfway through, until golden brown.
3. Cook the Pasta: While the eggplant is baking, cook the spaghetti according to package instructions until al dente. Drain and set aside.
4. Assemble the Casserole: In a baking dish, spread a layer of marinara sauce, followed by a layer of cooked spaghetti, baked eggplant slices, dollops of burrata cheese, and a sprinkle of grated Parmesan. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
5. Bake the Casserole: Cover the dish with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
6. Garnish and Serve: Remove from the oven and let it rest for 10 minutes. Garnish with fresh basil before serving.

Servings and Timing

• Servings: This recipe yields approximately 8 servings.
• Preparation Time: 30 minutes
• Cooking Time: 1 hour 20 minutes
• Total Time: 1 hour 50 minutes

Variations

• Gluten-Free: Substitute whole wheat spaghetti with gluten-free pasta, and ensure the marinara sauce and cheeses are gluten-free.
• Vegan: Replace burrata and Parmesan with plant-based cheese alternatives, and use egg replacer for any binding needs.
• Protein Addition: Add cooked ground turkey or chicken between the layers for extra protein.
• Spicy Kick: Incorporate red pepper flakes or chopped chili peppers into the marinara sauce for added heat.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish freezes well. Cool completely, wrap tightly, and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
• Reheating: To reheat, place individual portions in the microwave for 2 minutes, ensuring the eggplant is separated for even heating. Alternatively, reheat in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the casserole up to 2 days in advance. Cover with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and bake as directed, adding a few extra minutes to the cooking time.

Do I need to peel the eggplant?

Peeling is optional. The skin is edible and contains nutrients, but if you prefer a smoother texture, you can peel the eggplant before slicing.

Can I use store-bought marinara sauce?

Absolutely. Store-bought marinara sauce works well for this recipe. Choose a high-quality sauce for the best flavor.

What type of pasta is best for this recipe?

While spaghetti is used in this recipe, you can substitute with other pasta types like penne, rigatoni, or ziti, depending on your preference.

How do I prevent the eggplant from becoming soggy?

Salting the eggplant slices and letting them sit helps draw out moisture, resulting in a firmer texture after baking. Additionally, baking instead of frying reduces oil absorption.

Is this dish suitable for vegetarians?

Yes, this dish is vegetarian-friendly. Ensure that the cheeses used are made with vegetarian rennet.

Can I add other vegetables to this casserole?

Certainly. Feel free to incorporate other vegetables like zucchini, mushrooms, or bell peppers for added flavor and nutrition.

How can I make this dish spicier?

To add heat, mix red pepper flakes or chopped chili peppers into the marinara sauce before assembling the casserole.

What can I serve with Baked Eggplant Parmesan Pasta?

This dish pairs well with a fresh green salad and garlic bread for a complete meal.

Can I use a different type of cheese?

Yes, you can substitute burrata with mozzarella or ricotta cheese, depending on your preference.

Conclusion

Baked Eggplant Parmesan Pasta is a comforting and hearty dish that combines the rich flavors of roasted eggplant, savory marinara sauce, and melted cheese with the satisfying texture of pasta. Its versatility allows for various adaptations to suit dietary preferences, making it a go-to recipe for many occasions. Whether you’re preparing a family dinner or entertaining guests, this dish is sure to impress.

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