23 Delicious Eggplant Recipes for Perfect Pasta

Craving a comforting pasta dinner that feels both sophisticated and simple? Eggplant is your secret weapon for creating rich, satisfying dishes that transform ordinary pasta into extraordinary meals. Whether you’re looking for quick weeknight solutions or impressive weekend feasts, these 23 delicious recipes showcase eggplant’s incredible versatility. Get ready to fall in love with your new favorite pasta combinations!

Roasted Eggplant and Tomato Pasta

This roasted eggplant and tomato pasta delivers deep, caramelized flavors with minimal effort. Toss everything together while the vegetables roast for a streamlined weeknight dinner that feels special. The method maximizes flavor development through high-heat roasting and simple assembly.

Ingredients

• 1 large eggplant, cut into 1-inch cubes (about 4 cups)
• 1 pint cherry tomatoes
• 3 tablespoons olive oil (or any neutral oil)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 12 ounces pasta (such as rigatoni or penne)
• 1/4 cup chopped fresh basil
• 1/2 cup grated Parmesan cheese
• Salt and black pepper

Instructions

1. Preheat your oven to 425°F.
2. Toss eggplant cubes with 2 tablespoons olive oil and 1 teaspoon salt on a rimmed baking sheet.
3. Spread eggplant in a single layer, ensuring pieces don’t touch for proper browning.
4. Roast eggplant for 15 minutes at 425°F until edges begin to brown.
5. Add cherry tomatoes, minced garlic, oregano, and red pepper flakes to the baking sheet.
6. Drizzle remaining 1 tablespoon olive oil over vegetables and toss to combine.
7. Continue roasting for 10-12 minutes until tomatoes burst and eggplant is tender.
8. Meanwhile, cook pasta in salted boiling water according to package directions until al dente.
9. Reserve 1/2 cup pasta water before draining.
10. Transfer roasted vegetables to a large bowl, scraping all pan juices and browned bits.
11. Add drained pasta to the vegetable mixture.
12. Toss vigorously, adding reserved pasta water 2 tablespoons at a time until sauce coats pasta.
13. Stir in chopped basil and half the Parmesan cheese.
14. Season with black pepper and additional salt if needed.

Olive oil-roasted eggplant becomes creamy against the bright acidity of burst tomatoes. The starchy pasta water creates a silky sauce that clings to every nook. For a dramatic presentation, serve directly from the skillet topped with remaining Parmesan and extra basil leaves.

Creamy Eggplant Alfredo

Baked eggplant transforms into a velvety, dairy-free sauce in this clever pasta dish. Roasting brings out its natural sweetness while creating a silky texture that clings perfectly to noodles. You’ll get restaurant-quality creaminess without any actual cream.

Ingredients

– 1 large eggplant, peeled and cubed (about 4 cups)
– 3 tbsp olive oil (divided use)
– 8 oz fettuccine pasta
– 3 garlic cloves, minced
– 1/2 cup vegetable broth
– 1/4 cup nutritional yeast
– 1 tbsp lemon juice (fresh squeezed preferred)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional for heat)
– Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss cubed eggplant with 2 tablespoons olive oil and spread in a single layer on the baking sheet.
3. Roast eggplant for 25 minutes until golden brown and very tender when pierced with a fork.
4. While eggplant roasts, cook fettuccine according to package directions until al dente, reserving 1/2 cup pasta water before draining.
5. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
6. Sauté minced garlic for 1 minute until fragrant but not browned.
7. Transfer roasted eggplant and sautéed garlic to a blender.
8. Add vegetable broth, nutritional yeast, lemon juice, salt, black pepper, and red pepper flakes to the blender.
9. Blend on high speed for 2 minutes until completely smooth and creamy.
10. Pour the eggplant sauce back into the skillet and warm over low heat.
11. Add cooked pasta to the skillet with the sauce.
12. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until desired consistency is reached.
13. Divide pasta among bowls and garnish with fresh basil leaves.

Zesty lemon brightens the rich, savory sauce that coats every strand of pasta. The texture remains luxuriously creamy without feeling heavy. Try topping with toasted pine nuts or serving alongside roasted cherry tomatoes for extra color and flavor contrast.

Eggplant and Spinach Stuffed Shells

Perfect for busy weeknights, these stuffed shells deliver comfort without the fuss. Packed with savory eggplant and fresh spinach, they’re a satisfying vegetarian meal that comes together quickly. Prepare them ahead for easy reheating throughout the week.

Ingredients

– 12 jumbo pasta shells (or regular shells, adjust cooking time)
– 1 medium eggplant, diced into 1/2-inch cubes
– 2 cups fresh spinach, roughly chopped (or frozen, thawed and squeezed dry)
– 1 cup ricotta cheese (whole milk for creamier texture)
– 1/2 cup grated Parmesan cheese (plus extra for topping)
– 1 large egg, lightly beaten (helps bind filling)
– 2 cloves garlic, minced (or 1/2 tsp garlic powder)
– 2 tbsp olive oil (or any neutral oil)
– 1 1/2 cups marinara sauce (homemade or store-bought)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add pasta shells and cook for 9 minutes until al dente (they’ll finish baking later).
4. Drain shells carefully and arrange them in a single layer on a baking sheet to prevent sticking.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add diced eggplant and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add chopped spinach and cook for 2-3 minutes until wilted.
9. Transfer vegetable mixture to a large bowl and let cool for 5 minutes.
10. Add ricotta, Parmesan, egg, salt, black pepper, and red pepper flakes to the bowl.
11. Mix filling thoroughly until well combined.
12. Spread 1/2 cup marinara sauce evenly in the bottom of a 9×13-inch baking dish.
13. Stuff each pasta shell generously with filling using a spoon.
14. Arrange stuffed shells in a single layer in the baking dish.
15. Top shells with remaining 1 cup marinara sauce.
16. Sprinkle additional Parmesan cheese over the sauce.
17. Cover dish tightly with aluminum foil.
18. Bake for 20 minutes at 375°F.
19. Remove foil and bake for another 10 minutes until cheese is melted and sauce is bubbly.
20. Let rest for 5 minutes before serving to set the filling. These shells offer a wonderful contrast of tender pasta, creamy filling, and savory tomato sauce. The eggplant adds meaty texture while spinach keeps it fresh and vibrant. Try serving them alongside garlic bread or over a bed of arugula for added freshness.

Eggplant and Artichoke Penne

Mouthwatering eggplant and artichoke penne brings Mediterranean flavors to your weeknight table. This vegetarian pasta dish comes together quickly with pantry staples. You’ll love the creamy texture and bright, savory notes.

Ingredients

– 1 large eggplant, cubed (peel if preferred)
– 1 (14 oz) can artichoke hearts, drained and quartered
– 8 oz penne pasta
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to heat preference)
– Salt and black pepper to taste
– Fresh basil for garnish

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed eggplant with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Spread eggplant in a single layer on the baking sheet and roast for 20 minutes until golden brown and tender.
4. Bring a large pot of salted water to a rolling boil while eggplant roasts.
5. Cook penne according to package directions until al dente, then drain, reserving 1/2 cup pasta water.
6. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Add quartered artichoke hearts and cook for 3 minutes until lightly browned.
9. Stir in roasted eggplant, dried oregano, and red pepper flakes.
10. Pour in heavy cream and bring to a gentle simmer.
11. Add cooked penne and grated Parmesan cheese to the skillet.
12. Toss everything together, adding reserved pasta water 2 tablespoons at a time until sauce reaches desired consistency.
13. Season with additional salt and pepper if needed.
14. Garnish with fresh basil leaves before serving.

Keep this dish satisfying with its creamy sauce clinging to tender penne and roasted vegetables. The eggplant melts into the background while artichokes provide subtle tang. Try topping with extra Parmesan or serving alongside garlic bread for a complete meal.

Spicy Eggplant Arrabbiata

Eggplant arrabbiata brings fiery Italian flavor to your weeknight table. This vegetarian pasta sauce combines roasted eggplant with spicy tomato sauce for a satisfying meal. Perfect for when you want something hearty but quick to prepare.

Ingredients

– 1 large eggplant, cut into 1-inch cubes
– 3 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 4 garlic cloves, minced
– 1/2 tsp red pepper flakes (adjust to taste)
– 28 oz canned crushed tomatoes
– 1/4 cup fresh basil, chopped
– 1 tsp salt
– 12 oz dried pasta

Instructions

1. Preheat your oven to 425°F.
2. Toss eggplant cubes with 2 tablespoons olive oil and 1/2 teaspoon salt on a baking sheet.
3. Roast eggplant for 20 minutes until edges are browned and flesh is tender.
4. Bring a large pot of salted water to boil for pasta while eggplant roasts.
5. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
6. Sauté diced onion for 5 minutes until translucent.
7. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
8. Pour in crushed tomatoes and remaining 1/2 teaspoon salt.
9. Simmer sauce for 15 minutes, stirring occasionally.
10. Add roasted eggplant cubes to the tomato sauce.
11. Cook pasta according to package directions until al dente.
12. Reserve 1/2 cup pasta water before draining.
13. Stir chopped basil into the arrabbiata sauce.
14. Combine drained pasta with sauce, adding pasta water as needed to reach desired consistency.

Our spicy eggplant arrabbiata delivers tender roasted eggplant in a robust, garlicky tomato sauce with just the right kick. The eggplant absorbs the spicy flavors while maintaining its meaty texture. Serve it topped with extra basil and a sprinkle of Parmesan for a complete meal that satisfies both vegetarians and meat-eaters alike.

Eggplant Parmesan Pasta Bake

Never underestimate the power of a one-pan pasta bake to solve weeknight dinner dilemmas. This eggplant parmesan version layers tender roasted eggplant with rich tomato sauce and bubbling cheese for ultimate comfort food appeal. You’ll have a complete meal ready with minimal cleanup.

Ingredients

– 1 large eggplant, cut into 1-inch cubes (about 4 cups)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt (adjust to taste)
– 12 oz penne pasta (or any short pasta shape)
– 24 oz marinara sauce (use your favorite brand)
– 8 oz shredded mozzarella cheese (divided)
– 1/2 cup grated parmesan cheese
– 1 tsp dried basil (fresh basil works too)
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 425°F.
2. Toss eggplant cubes with olive oil and 1/2 teaspoon salt on a baking sheet.
3. Roast eggplant for 20 minutes until edges are golden brown and centers are tender.
4. Cook penne pasta in boiling salted water for 2 minutes less than package directions indicate.
5. Drain pasta thoroughly and return it to the pot.
6. Tip: Reserve 1/4 cup pasta water before draining to adjust sauce consistency if needed.
7. Combine cooked pasta, marinara sauce, roasted eggplant, 6 ounces of mozzarella, parmesan cheese, basil, black pepper, and remaining salt.
8. Transfer the mixture to a 9×13-inch baking dish.
9. Sprinkle remaining 2 ounces of mozzarella evenly over the top.
10. Tip: For extra crispy edges, lightly spray the baking dish with cooking spray first.
11. Bake uncovered at 375°F for 25 minutes until cheese is melted and bubbly.
12. Tip: Let the bake rest for 5 minutes before serving to allow the sauce to thicken.
13. Broil for 2-3 minutes if you prefer a deeply browned cheese crust.

Perfectly balanced between creamy and hearty, this bake delivers satisfying texture contrasts in every bite. The roasted eggplant melts into the sauce while maintaining subtle structure against the al dente pasta. Try serving individual portions topped with fresh basil ribbons for a restaurant-quality presentation that belies its simple preparation.

Mediterranean Eggplant Orzo

Now is the perfect time for a hearty, one-pot meal that delivers big flavor with minimal cleanup. Mediterranean Eggplant Orzo combines tender pasta, roasted vegetables, and briny feta for a satisfying dinner. Need a quick, crowd-pleasing dish? This is it.

Ingredients

– 1 large eggplant, cubed (peel if skin is tough)
– 8 oz orzo pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups vegetable broth
– 1/2 cup crumbled feta cheese (plus more for serving)
– 1/4 cup chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to taste)
– Salt and black pepper

Instructions

1. Preheat oven to 425°F.
2. Toss eggplant cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
3. Roast eggplant for 20 minutes until edges are browned and flesh is tender.
4. Heat remaining 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium heat.
5. Add diced onion and cook for 5 minutes until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add orzo pasta to the skillet and toast for 2 minutes, stirring constantly.
8. Pour in diced tomatoes with their juices and vegetable broth.
9. Add dried oregano and red pepper flakes.
10. Bring mixture to a boil, then reduce heat to low.
11. Cover and simmer for 10 minutes until orzo is al dente and most liquid is absorbed.
12. Stir in roasted eggplant cubes.
13. Remove from heat and fold in crumbled feta and chopped parsley.
14. Season with additional salt and pepper if needed. Expect creamy orzo with firm eggplant pieces and tangy tomato broth. Serve warm with extra feta crumbled on top, or chill for a robust pasta salad the next day.

Garlic Eggplant Linguine

Fragrant roasted eggplant and garlic transform simple linguine into a deeply satisfying vegetarian meal. This dish comes together quickly while delivering complex, savory flavors that will please even meat lovers. Perfect for busy weeknights when you want something special without the fuss.

Ingredients

– 1 large eggplant, cut into 1-inch cubes
– 8 cloves garlic, minced
– 1/4 cup olive oil (or any neutral oil)
– 1 lb linguine
– 1/4 cup chopped fresh parsley
– 1 tsp red pepper flakes (adjust to heat preference)
– 1/2 cup grated Parmesan cheese
– Salt to season throughout cooking

Instructions

1. Preheat your oven to 425°F.
2. Toss eggplant cubes with 2 tablespoons olive oil and 1/2 teaspoon salt on a baking sheet.
3. Roast eggplant for 20 minutes until golden brown and tender.
4. Bring a large pot of salted water to a rolling boil while eggplant roasts.
5. Cook linguine according to package directions until al dente, about 9 minutes.
6. Reserve 1 cup pasta water before draining.
7. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat.
8. Sauté minced garlic for 1 minute until fragrant but not browned.
9. Add roasted eggplant to the skillet and stir to combine.
10. Add drained linguine to the skillet with eggplant and garlic.
11. Pour in 1/2 cup reserved pasta water and toss continuously.
12. Stir in red pepper flakes and chopped parsley.
13. Add Parmesan cheese and toss until sauce emulsifies.
14. Season with additional salt if needed.
The silky eggplant melts into the pasta, creating a creamy sauce without any dairy beyond the Parmesan. Each bite delivers robust garlic flavor balanced by the subtle heat from pepper flakes. Try topping with toasted breadcrumbs for extra crunch or serving alongside a simple arugula salad.

Eggplant and Zucchini Pesto Pasta

Whip up this vibrant pasta when summer vegetables overflow your garden or market. Roasted eggplant and zucchini pair perfectly with bright pesto for a satisfying meatless meal that comes together in under 30 minutes.

Ingredients

– 8 oz pasta (penne or fusilli work well)
– 1 medium eggplant, cubed (about 4 cups)
– 2 medium zucchinis, sliced (about 3 cups)
– 3 tbsp olive oil (or avocado oil)
– 1/2 cup basil pesto (store-bought or homemade)
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– 2 cloves garlic, minced
– 1/2 tsp salt (adjust to preference)
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss cubed eggplant and sliced zucchini with olive oil, salt, and pepper on the prepared baking sheet.
3. Roast vegetables for 20 minutes until tender and lightly browned, stirring halfway through.
4. While vegetables roast, cook pasta according to package directions in salted boiling water.
5. Reserve 1/4 cup pasta water before draining the cooked pasta.
6. Heat a large skillet over medium heat and sauté minced garlic for 1 minute until fragrant.
7. Add roasted vegetables to the skillet and stir to combine with garlic.
8. Stir in cooked pasta, pesto, and Parmesan cheese until evenly coated.
9. Add reserved pasta water 1 tablespoon at a time until sauce reaches desired consistency.
10. Serve immediately with extra Parmesan cheese. You’ll love the creamy texture from the roasted vegetables against the al dente pasta. The pesto adds herbal brightness that complements the earthy eggplant perfectly. Try topping with toasted pine nuts or serving alongside grilled chicken for a heartier meal.

Eggplant Carbonara

Ditch the pasta and dive into this creamy, vegetable-forward twist on carbonara. Roasted eggplant creates a silky base that mimics traditional sauce texture while adding earthy depth. This version keeps the rich, savory essence you love but feels surprisingly light.

Ingredients

– 1 large eggplant, cut into 1-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 4 slices thick-cut bacon, chopped
– 2 large eggs
– 1/2 cup grated Parmesan cheese, plus more for serving
– 2 cloves garlic, minced
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 425°F.
2. Toss eggplant cubes with olive oil on a baking sheet.
3. Roast eggplant for 20 minutes until tender and lightly browned.
4. Cook chopped bacon in a large skillet over medium heat for 8 minutes until crisp.
5. Remove bacon with a slotted spoon, leaving 1 tablespoon drippings in skillet.
6. Add minced garlic to skillet and cook for 1 minute until fragrant.
7. Whisk eggs and Parmesan cheese in a small bowl until smooth.
8. Add roasted eggplant to skillet with garlic and bacon drippings.
9. Remove skillet from heat and let cool for 1 minute.
10. Pour egg mixture over eggplant while continuously stirring.
11. Stir in cooked bacon and black pepper.
12. Garnish with chopped fresh parsley.

Hearty roasted eggplant creates a surprisingly creamy texture that clings to each bite. The smoky bacon and sharp Parmesan cut through the vegetable’s mild sweetness perfectly. Try serving it in roasted bell pepper halves for a complete low-carb meal that feels indulgent yet fresh.

Eggplant and Mushroom Lasagna

Hitting that cozy dinner spot doesn’t require hours in the kitchen. This eggplant and mushroom lasagna delivers rich, savory flavors with straightforward preparation. You’ll appreciate how the vegetables create their own satisfying texture.

Ingredients

– 2 large eggplants, sliced ¼-inch thick (salted to remove bitterness)
– 1 lb cremini mushrooms, sliced (or any mushroom variety)
– 9 no-boil lasagna noodles
– 24 oz marinara sauce
– 15 oz ricotta cheese
– 2 cups shredded mozzarella
– ½ cup grated Parmesan
– 2 tbsp olive oil (or any neutral oil)
– 3 garlic cloves, minced
– 1 tsp dried oregano
– ½ tsp red pepper flakes (optional for heat)
– Salt and black pepper to taste

Instructions

1. Preheat your oven to 375°F.
2. Arrange eggplant slices on a baking sheet and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then pat dry with paper towels. This prevents a watery lasagna.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
4. Add eggplant slices in a single layer and cook for 3-4 minutes per side until golden brown. Work in batches to avoid steaming.
5. Remove eggplant and set aside.
6. Add remaining 1 tablespoon olive oil to the same skillet.
7. Sauté mushrooms for 6-8 minutes until they release their liquid and turn golden brown.
8. Add minced garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
9. Season mushroom mixture with salt and black pepper.
10. Spread ½ cup marinara sauce in the bottom of a 9×13 inch baking dish.
11. Arrange 3 lasagna noodles over the sauce.
12. Spread ⅓ of the ricotta over the noodles.
13. Layer ⅓ of the cooked eggplant over the ricotta.
14. Spread ⅓ of the mushroom mixture over the eggplant.
15. Sprinkle ⅓ of the mozzarella and Parmesan over the mushrooms.
16. Repeat layers two more times, ending with remaining sauce and cheeses.
17. Cover baking dish tightly with foil and bake for 30 minutes.
18. Remove foil and bake uncovered for 15 minutes until cheese is bubbly and golden.
19. Let lasagna rest for 10 minutes before slicing. This allows layers to set for clean cuts.
Zigzagging between creamy ricotta and earthy vegetables creates a satisfying texture without heaviness. The mushrooms add umami depth that complements the tender eggplant beautifully. Serve with a crisp green salad to balance the richness, or enjoy leftovers that taste even better the next day.

Eggplant Bolognese

Finally, a plant-based Bolognese that satisfies meat lovers. Eggplant provides the hearty texture you crave. This version comes together in under an hour.

Ingredients

– 2 large eggplants, diced into 1/2-inch cubes (about 6 cups total)
– 2 tbsp olive oil, or any neutral oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 1/4 cup tomato paste
– 1/2 cup dry red wine, optional but recommended for depth
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes, adjust to taste
– 1 lb dried pasta, such as rigatoni or pappardelle
– 1/4 cup fresh basil, chopped
– Salt and black pepper

Instructions

1. Preheat your oven to 425°F.
2. Toss diced eggplant with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet.
3. Roast eggplant for 20 minutes until tender and lightly browned, stirring halfway through.
4. Heat remaining 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat.
5. Add chopped onion and cook for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in tomato paste and cook for 2 minutes until it darkens slightly.
8. Pour in red wine, scraping any browned bits from the bottom of the pot.
9. Add crushed tomatoes, oregano, red pepper flakes, and 1 teaspoon salt.
10. Bring sauce to a simmer, then reduce heat to low.
11. Stir in roasted eggplant cubes.
12. Cover and simmer sauce for 25 minutes, stirring occasionally.
13. Meanwhile, bring a large pot of salted water to a rolling boil.
14. Cook pasta according to package directions until al dente.
15. Drain pasta, reserving 1/2 cup pasta water.
16. Stir chopped basil into the finished sauce.
17. Toss cooked pasta with sauce, adding reserved pasta water as needed to reach desired consistency.
18. Season with black pepper and additional salt if needed.

Meaty eggplant chunks create a surprisingly substantial texture against the silky tomato sauce. The roasted flavor adds smoky depth that pairs perfectly with sturdy pasta shapes. Try serving it with a sprinkle of nutritional yeast for a cheesy finish or over polenta for a gluten-free option.

Herbed Eggplant and Feta Fettuccine

Tender roasted eggplant and salty feta create a satisfying pasta dish that comes together quickly. This vegetarian meal balances creamy textures with fresh herbal notes. Perfect for weeknights when you want something special without the fuss.

Ingredients

– 1 large eggplant, cut into 1-inch cubes
– 3 tbsp olive oil (or any neutral oil)
– 8 oz fettuccine pasta
– 4 oz crumbled feta cheese
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh oregano
– 3 garlic cloves, minced
– 1/4 tsp red pepper flakes (optional for heat)
– Salt for seasoning

Instructions

1. Preheat your oven to 425°F.
2. Toss eggplant cubes with 2 tablespoons olive oil and 1/2 teaspoon salt on a baking sheet.
3. Roast eggplant for 20-25 minutes until golden brown and tender, flipping halfway through.
4. Bring a large pot of salted water to a rolling boil while eggplant roasts.
5. Cook fettuccine according to package directions until al dente, about 9-11 minutes.
6. Reserve 1/2 cup pasta water before draining the fettuccine.
7. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
8. Sauté minced garlic for 1 minute until fragrant but not browned.
9. Add roasted eggplant to the skillet and toss to combine.
10. Stir in cooked fettuccine, adding reserved pasta water 2 tablespoons at a time to create a light sauce.
11. Remove skillet from heat and fold in crumbled feta, parsley, oregano, and red pepper flakes.
12. Season with additional salt if needed and serve immediately.

Now you have a complete meal where the eggplant becomes meltingly soft against the firm pasta. Nutty feta and fresh herbs cut through the richness beautifully. Try topping with toasted pine nuts or serving alongside a simple arugula salad for extra crunch.

Eggplant and Basil Pappardelle

Perfectly tender eggplant meets fresh basil in this satisfying pasta dish. Pappardelle’s wide ribbons cradle the rich tomato sauce beautifully. You’ll have dinner ready in under 30 minutes.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 8 oz pappardelle pasta
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1/4 cup fresh basil leaves, chopped plus extra for garnish
• 1/2 tsp red pepper flakes, optional for heat
• Salt to season throughout cooking
• 1/4 cup grated Parmesan cheese for serving

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss eggplant cubes with 2 tablespoons olive oil and 1/2 teaspoon salt on the baking sheet.
3. Roast eggplant for 20 minutes until golden brown and tender, flipping halfway through.
4. Meanwhile, bring a large pot of salted water to a rolling boil for the pasta.
5. Cook pappardelle according to package directions until al dente, about 8-10 minutes.
6. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Pour in crushed tomatoes and add red pepper flakes if using.
9. Simmer sauce for 10 minutes until slightly thickened, stirring occasionally.
10. Drain cooked pasta, reserving 1/2 cup pasta water.
11. Add roasted eggplant and chopped basil to the tomato sauce.
12. Combine cooked pappardelle with the sauce in the skillet.
13. Add reserved pasta water 2 tablespoons at a time if sauce needs thinning.
14. Season with additional salt if needed and toss everything to coat evenly.

Keep this dish vibrant by garnishing with extra fresh basil right before serving. The roasted eggplant becomes meltingly soft against the firm pasta ribbons, while the bright tomato sauce gets depth from the caramelized edges. Try topping with toasted pine nuts for crunch or serving alongside garlic bread to soak up every bit of sauce.

Eggplant and Roasted Red Pepper Ravioli

Mouthwatering roasted eggplant and sweet peppers come together in these homemade ravioli. Making pasta from scratch might seem intimidating, but this straightforward method yields impressive results. You’ll be rewarded with tender pockets bursting with smoky, savory filling.

Ingredients

– 2 cups all-purpose flour, plus more for dusting
– 3 large eggs, at room temperature
– 1 medium eggplant (about 1 lb)
– 2 large red bell peppers
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil, plus more for brushing
– 1 tsp salt, divided
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes, optional for heat
– 4 cups marinara sauce, store-bought or homemade
– Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 425°F.
2. Prick the eggplant all over with a fork to prevent bursting.
3. Place the whole eggplant and whole red bell peppers directly on the oven rack.
4. Roast for 35-40 minutes until the eggplant is completely soft and the pepper skins are charred and blistered.
5. Transfer the peppers to a bowl and cover tightly with plastic wrap to steam for 15 minutes.
6. Let the eggplant cool until comfortable to handle, about 20 minutes.
7. Peel the charred skins from the peppers and remove seeds and stems.
8. Cut the eggplant in half and scoop out the soft flesh, discarding the skin.
9. Chop the roasted pepper and eggplant flesh into small pieces.
10. Heat 2 tablespoons olive oil in a skillet over medium heat.
11. Add minced garlic and cook for 1 minute until fragrant.
12. Add the chopped eggplant and peppers to the skillet.
13. Cook for 5 minutes, stirring occasionally, until any excess moisture evaporates.
14. Stir in 1/2 teaspoon salt, black pepper, and red pepper flakes if using.
15. Remove from heat and stir in Parmesan cheese, then let the filling cool completely.
16. Make a well in the center of 2 cups flour on a clean work surface.
17. Crack 3 eggs into the flour well.
18. Use a fork to gradually incorporate flour into the eggs until a shaggy dough forms.
19. Knead the dough for 8-10 minutes until smooth and elastic.
20. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
21. Divide the dough into 4 equal pieces.
22. Roll one piece through a pasta machine starting at the widest setting.
23. Fold the dough into thirds and roll again, repeating 2-3 times to strengthen the gluten.
24. Gradually decrease the roller settings until you reach the second-thinnest setting.
25. Lay the pasta sheet on a floured surface and place teaspoon-sized mounds of filling 2 inches apart.
26. Brush around the filling with water using your fingertip.
27. Place another pasta sheet over the filling mounds.
28. Press firmly around each filling mound to seal, pushing out any air pockets.
29. Use a ravioli cutter or sharp knife to cut between the filling mounds.
30. Transfer finished ravioli to a floured baking sheet.
31. Bring a large pot of salted water to a rolling boil.
32. Cook ravioli in batches for 3-4 minutes until they float to the surface.
33. Heat marinara sauce in a separate saucepan over medium heat.
34. Serve cooked ravioli topped with warm marinara sauce and fresh basil leaves.

Smoky roasted vegetables create a surprisingly meaty texture inside these delicate pasta pockets. The sweet peppers balance the eggplant’s earthiness perfectly against the bright marinara sauce. For an elegant twist, try serving them with a brown butter sage sauce instead of tomato.

Conclusion

These 23 eggplant pasta recipes transform simple ingredients into extraordinary meals. Try one tonight—you’ll love how versatile and satisfying eggplant can be! Share your favorite in the comments below, and don’t forget to pin this roundup on Pinterest for your next pasta night.