This Eggplant Pasta Bake with Tomato and Zucchini is a delicious and colorful dish that brings together tender pasta, roasted eggplant, juicy tomatoes, and fresh zucchini all baked with a cheesy, golden topping. It’s a hearty, comforting meal that’s filled with vibrant flavors and a perfect balance of textures—from soft veggies to bubbly cheese.
I love making this pasta bake because it feels like a home-cooked hug on a plate. One of my favorite tips is to roast the eggplant first to bring out its sweetness and keep it from getting mushy in the bake. I always sprinkle in plenty of garlic and herbs, which really brightens up the flavors and makes the whole dish smell amazing while it’s cooking.
This pasta bake is my go-to for a cozy family dinner or when friends are coming over. I like to serve it with a simple green salad and a crusty loaf of bread to soak up all the tasty sauce. It’s an easy dish to prepare ahead of time, so it’s perfect when you want something warm and comforting waiting for you in the oven after a busy day.
Key Ingredients & Substitutions
Eggplant: Roasting eggplant brings out its natural sweetness and keeps it from becoming mushy. If you can’t find eggplant, try using mushrooms or roasted bell peppers for a similar texture and flavor.
Zucchini: Adds freshness and a mild flavor. If zucchini isn’t available, summer squash or yellow squash work well too. Just roast them until they’re tender and golden.
Crushed Tomatoes: I prefer canned crushed tomatoes for convenience and consistent flavor. You can use fresh tomatoes, peeled and crushed, if they’re in season for a fresher taste.
Cheese: Mozzarella creates a gooey top, while Parmesan adds depth. If you’re dairy-free, use vegan mozzarella and nutritional yeast instead.
How Do You Get the Vegetables Roasted Just Right?
Roasting the eggplant and zucchini separately before adding them to the bake keeps them from becoming soggy. Here’s how I do it:
- Preheat oven to 400°F (200°C).
- Toss diced eggplant and zucchini with olive oil, salt, and pepper.
- Spread in a single layer on a baking sheet, so they roast evenly.
- Roast for 20 minutes, turning halfway, until tender and lightly browned.
This adds a lovely caramelized flavor and keeps the texture firm in the pasta bake. It’s a simple step that makes a big difference!
Equipment You’ll Need
- Large pot – to boil the pasta perfectly al dente without sticking.
- Baking sheet – for roasting eggplant and zucchini evenly with a crisp edge.
- Skillet – to sauté onions and garlic and build a flavorful tomato sauce.
- 9×13-inch baking dish – roomy enough to hold all the pasta and veggies for even baking.
- Wooden spoon or spatula – to stir the sauce and toss the pasta without scratching pans.
- Cheese grater – for shredding mozzarella and grating Parmesan freshly.
Flavor Variations & Add-Ins
- Swap mozzarella for provolone or fontina for a different creamy melt.
- Add cooked Italian sausage or ground beef for a heartier, meat-based version.
- Stir in chopped spinach or kale for extra greens and nutrients.
- Use fresh herbs like thyme or rosemary instead of basil for an earthier twist.
Eggplant Pasta Bake With Tomato And Zucchini
Ingredients You’ll Need:
Pasta and Vegetables:
- 12 oz rigatoni or penne pasta
- 1 medium eggplant, diced into 1/2-inch cubes
- 1 medium zucchini, sliced into half-moons
Sauce and Seasoning:
- 3 cups crushed tomatoes (canned or fresh)
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp olive oil, divided
- 1 tsp dried oregano
- 1 tsp dried basil or 1 tbsp fresh basil, chopped
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
Cheese and Garnish:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, 20 minutes to roast the vegetables, and 20-25 minutes to bake, for a total of around 55-60 minutes. It’s a straightforward recipe with easy steps and lovely flavors.
Step-by-Step Instructions:
1. Preheat and Cook Pasta:
Set your oven to 400°F (200°C). Cook the pasta in boiling salted water until al dente, then drain and set aside.
2. Roast the Vegetables:
Toss the diced eggplant and sliced zucchini with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20 minutes, turning once, until they’re tender and lightly browned.
3. Make the Tomato Sauce:
While the veggies roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until soft. Add the minced garlic and cook for another minute. Stir in crushed tomatoes, oregano, basil, red pepper flakes if using, salt, and pepper. Let simmer for 10 minutes.
4. Combine and Bake:
In a large bowl, gently toss together the cooked pasta, roasted eggplant and zucchini, and the tomato sauce. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle evenly with shredded mozzarella and Parmesan cheese. Bake uncovered for 20-25 minutes until the cheese is bubbling and golden.
5. Serve and Garnish:
Let the bake rest for 5 minutes after removing it from the oven. Garnish with fresh basil leaves, slice, and enjoy!
Can I Use Frozen Vegetables for This Pasta Bake?
Yes, you can use frozen eggplant and zucchini, but thaw and drain them well before roasting to avoid excess moisture. Pat them dry with paper towels for best results.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or use a microwave for quick reheating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the pasta, roast the vegetables, and make the sauce in advance. Combine everything in the baking dish, cover, and refrigerate. Bake right before serving, adding a few extra minutes if chilled.
What Pasta Works Best for This Bake?
Short pasta like rigatoni, penne, or ziti works best as it holds the sauce and veggies well. Avoid very thin pasta that might become mushy during baking.
