Ah, eggplant—such a polarizing vegetable, right? Some folks adore it, others not so much.
But in this vegetarian eggplant pasta casserole, it transforms into something magical. (I swear!
) Imagine layers of tender eggplant mingling with zesty marinara and gooey cheese. It’s like a culinary hug—comforting, warm, and perfect for those nights when you want something hearty but not heavy.
My friend tried it last week, and she said it was like discovering a hidden treasure in her own kitchen.
Steps
- Preheat your oven to 425°F and prepare a baking sheet with parchment paper. Cut the eggplants into 1-inch pieces and toss them with olive oil, salt, and pepper on the baking sheet. Roast them for 20 minutes, flipping halfway, then add chopped onions, minced garlic, and crushed red pepper, and continue roasting until golden brown for an additional 15 minutes.
- While the eggplant is roasting, boil a large pot of water with salt and cook the rigatoni until it’s just al dente. Save 1 ½ cups of the pasta cooking water, then drain and rinse the pasta with cold water.
- In a 9×13 baking dish, combine the cooked pasta with marinara sauce, adding reserved pasta water as needed to achieve a glossy texture. Layer the roasted eggplant mixture on top.
- Mix in freshly grated Parmesan cheese, 1 cup of mozzarella, and torn basil leaves into the pasta and eggplant. Sprinkle the remaining 2 cups of mozzarella over the top.
- Reduce the oven temperature to 375°F and bake the casserole until the cheese is melted and the sauce bubbles around the edges, about 25 minutes. Garnish with additional Parmesan and fresh basil before serving.
Ingredients
- 2 medium eggplants, cut into 1-inch pieces
- ¼ cup olive oil
- 1 teaspoon salt, plus more to taste
- Black pepper, to taste
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- ¼ teaspoon crushed red pepper
- 1 pound rigatoni pasta
- 1 28-ounce jar marinara sauce
- 1 cup freshly grated parmesan cheese, plus more for serving
- 3 cups shredded mozzarella cheese, divided
- 1 cup fresh basil leaves, torn, plus additional for serving
Nutritional Values
Calories: 619kcal | Carbohydrates: 70g | Protein: 31g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 47mg | Sodium: 1016mg | Potassium: 630mg | Fiber: 7g | Sugar: 9g | Vitamin A: 674IU | Vitamin C: 6mg | Calcium: 684mg | Iron: 2mg
FAQ
- How long can I store leftovers of the Eggplant Pasta Casserole?
- This dish can be stored in the refrigerator for up to four days. Make sure to let it cool completely before placing it in an airtight container.
- What is the best way to reheat the pasta casserole?
- Preheat your oven to 360°F and cover the casserole dish with foil to prevent it from drying out. Heat for about 15 to 20 minutes until it’s thoroughly warmed and bubbling.
- Can I add other vegetables to the casserole?
- Absolutely! This casserole is versatile, and you can include other vegetables like mushrooms or bell peppers based on what you have available.
- Is it possible to add protein to this vegetarian dish?
- Yes, you can add cooked shredded chicken, pressed tofu, or browned ground beef to make it a more filling, protein-rich meal.
- How do I ensure the pasta is flavorful?
- Cooking the pasta in heavily salted water is key to infusing it with flavor from the start. Additionally, save some of the pasta water to thin out the marinara sauce, which helps it adhere better to the pasta.
Tips
- Enhance Flavor with Salted Water: Cook your pasta in heavily salted water to infuse it with extra flavor from the start. This simple step can significantly elevate the taste of the entire dish.
- Utilize Pasta Water: When draining the pasta, save some of the cooking water. The starchy water can help thin the marinara sauce, making it stick better to the pasta and adding more flavor than plain water would.
- Customize with Vegetables: Feel free to adapt this casserole by adding other vegetables you have on hand, such as mushrooms or bell peppers. This not only enhances the flavor but also boosts the nutritional content.
- Incorporate Protein: To make this a heartier main dish, consider adding cooked shredded chicken, pressed tofu, or browned ground beef. This addition can satisfy meat lovers while maintaining the dish’s comforting essence.
Equipment
- Baking Sheet – To roast the eggplants and other vegetables.
- Parchment Paper – To line the baking sheet for easy clean-up.
- 9×13 Baking Dish – For assembling and baking the casserole.
- Large Pot – For boiling the pasta.
