(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Eggplant Pasta Casserole Recipe
Ingredients:
- 1 large diced eggplant
- 2 cups uncooked pasta
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the diced eggplant and cook until tender, about 10 minutes.
- Add the minced garlic, dried oregano, salt, and black pepper to the skillet. Cook for another 2 minutes.
- In a large bowl, combine the cooked pasta, eggplant mixture, and marinara sauce. Mix well.
- Transfer the mixture to a baking dish. Top with shredded mozzarella and grated parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Eggplant Casserole Recipe
What you will need to make eggplant pasta casserole
- Eggplant: Adds a rich, meaty texture and absorbs flavors well, making it a hearty base for the casserole.
- Pasta: Provides the bulk of the dish, offering a satisfying chew and carrying the sauce beautifully.
- Marinara sauce: Brings a tangy, savory element that ties all the ingredients together with its rich tomato flavor.
- Mozzarella cheese: Melts into a gooey, stretchy layer, adding creamy richness and a delightful texture.
- Parmesan cheese: Adds a sharp, nutty flavor that complements the mozzarella and enhances the overall taste.
- Olive oil: Used for sautéing the eggplant, it adds a subtle fruity flavor and helps in cooking evenly.
- Garlic: Infuses the dish with a robust, aromatic flavor that enhances the overall taste profile.
- Dried oregano: Adds a hint of earthy, herbal notes that complement the tomato sauce and cheese.
Tools and Instruments Required
What tools/instruments will be needed to make Eggplant Pasta Casserole Recipe
- Skillet: Essential for cooking the eggplant and garlic, ensuring they become tender and flavorful before mixing with pasta.
- Large bowl: Needed to combine the cooked pasta, eggplant mixture, and marinara sauce thoroughly.
- Baking dish: Used to bake the combined ingredients, allowing the cheese to melt and the flavors to meld together.
- Oven: Crucial for baking the casserole, ensuring it cooks evenly and the cheese becomes bubbly and golden.
Eggplant Pasta Casserole
Equipment
- Baking Dish
- Large pot
- Skillet
Ingredients:
Main Ingredients
- 1 large eggplant diced
- 2 cups pasta uncooked
- 1 cup marinara sauce
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the diced eggplant and cook until tender, about 10 minutes.
- Add the minced garlic, dried oregano, salt, and black pepper to the skillet. Cook for another 2 minutes.
- In a large bowl, combine the cooked pasta, eggplant mixture, and marinara sauce. Mix well.
- Transfer the mixture to a baking dish. Top with shredded mozzarella and grated parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Read more: Italian Eggplant Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook pasta and eggplant mixture as directed.
- Combine pasta, eggplant, and marinara sauce in a large bowl.
- Transfer mixture to a baking dish but don't add cheese yet.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, top with cheeses and bake as directed.
Freezing Instructions
- Prepare the dish up to the point of baking.
- Wrap the baking dish tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove plastic wrap, cover with foil, and bake at 375°F (190°C) for 30 minutes.
- Uncover, add cheeses, and bake for an additional 20-25 minutes until bubbly.
Roasting the eggplant before adding it to the pasta mixture can give the dish a deeper, smokier flavor.
0 thoughts on “Eggplant Pasta Casserole Recipe”