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–+ servings

Eggplant Pasta Casserole

A hearty casserole with eggplant and pasta, perfect for a family dinner.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 350 kcal

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:

This casserole can be made ahead and refrigerated. Just bake it when you're ready to eat.

Nutrition value:

Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 700mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Keywords:

Keyword Casserole, Eggplant, Pasta
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