If you’ve ever wondered how to take simple pasta to the next level, I have a recipe that’s guaranteed to become your new go-to comfort meal. My Roasted Eggplant Pasta with Marinara Recipe combines tender, caramelized eggplant with a rich, homemade marinara sauce, creating a cozy dish that’s hearty yet fresh. Whether you’re cooking for your family or craving a satisfying dinner just for yourself, you’ll find this recipe easy to love and even easier to make.
Why You’ll Love This Recipe
- Rich and Flavorful: Roasting the eggplant brings out a deep, caramelized flavor that pairs beautifully with tangy marinara.
- Simple Ingredients: You don’t need anything fancy to pull this together — just good-quality olive oil, fresh basil, and pantry staples.
- Adaptable to Your Taste: Whether you want it spicy, cheesy, or dairy-free, this dish flexes effortlessly.
- Comfort Food Approved: It’s the kind of recipe that feels like a hug on a plate — trust me, my family goes crazy for it!
Ingredients You’ll Need
This Roasted Eggplant Pasta with Marinara Recipe shines because each ingredient has its role — from the creamy eggplant to the fresh basil that adds brightness. Grab the freshest eggplants you can find, and if you’re making your own marinara, that’s even better!
- Eggplants: I recommend medium-sized, firm ones without too many blemishes; peeling alternating stripes adds a nice visual and texture touch.
- Extra-Virgin Olive Oil: Use good quality for brushing the eggplant and finishing the dish; it really impacts the final flavor.
- Salt and Black Pepper: Essential for seasoning, balancing the eggplant’s bitterness and enhancing the sauce.
- Marinara Sauce: Whether homemade or store-bought, pick a sauce you love; warming it gently helps meld flavors with the roasted eggplant.
- Pasta (Rigatoni, Ziti, or Spaghetti): I often use rigatoni because its hollow shape holds the sauce beautifully.
- Fresh Basil: The aroma and flavor of fresh basil are unmatched, so don’t skip the generous handful in and on top.
- Red Pepper Flakes: Optional, but I love the subtle heat; friends who shy from spice can simply leave these out.
- Dried Oregano: Adds an earthy note; crushing it just before adding releases the oils.
- Ricotta Salata or Parmesan Cheese: I use a mix, but either one grated finely will do; it adds that savory, salty finish everyone loves.
Variations
I love tweaking this Roasted Eggplant Pasta with Marinara Recipe depending on the mood or what I have on hand. It’s surprisingly flexible, so don’t hesitate to make it your own!
- Make it Vegan: Skip the cheese or swap in a vegan Parmesan alternative—I’ve tried this and it’s still delicious without dairy.
- Spice it Up: Adding more red pepper flakes or a dash of chili oil gives it a lively kick; my spice-loving friends swear by this.
- Gluten-Free Twist: Using corn or quinoa pasta works great; just watch cooking times so it doesn’t get mushy.
- Extra Veggies: Occasionally, I toss in some roasted bell peppers or sautéed mushrooms for more texture and flavor.
How to Make Roasted Eggplant Pasta with Marinara Recipe
Step 1: Prep and Roast the Eggplant
First, preheat your oven to 425°F. While it’s heating up, use a vegetable peeler to shave off alternating strips of the eggplant’s skin, creating a pretty striped effect that looks rustic and inviting. Then slice the eggplants into ½-inch rounds, trimming off the ends. Lay them out on parchment-lined baking sheets, brush both sides with olive oil, and sprinkle with salt and freshly cracked black pepper. Roast for about 35 to 45 minutes, flipping once halfway through. You’re looking for a beautifully golden color and a tender, creamy texture inside. This step transforms the eggplant from bland to spectacular.
Step 2: Cook Pasta and Warm Marinara
While the eggplant roasts, bring a large pot of salted water to a boil and cook your pasta until al dente, per package instructions. Remember to save about half a cup of the starchy pasta water before draining—that magic liquid helps marry the pasta to the sauce later. At the same time, warm your marinara sauce gently over medium-low heat, whether it’s homemade or store-bought, keeping it ready for that final assembly.
Step 3: Combine Roasted Eggplant with Sauce
Once your eggplant is tender and your sauce warmed through, gently stir the roasted eggplant slices into the marinara. Add a teaspoon of olive oil, fresh chopped basil, red pepper flakes if you’re feeling bold, and crushed dried oregano for an earthy depth. This mixture is the heart of the dish, and letting those flavors meld for a minute or two really enhances the taste.
Step 4: Toss Pasta with Sauce and Cheese
Add your cooked pasta to the sauce pan, tossing it with the sauce and a couple tablespoons of reserved pasta water to loosen things up. Aim for everything to be evenly coated and saucy without being soupy. Stir in about two-thirds of your finely grated ricotta salata or Parmesan cheese, saving the rest for a gorgeous finishing touch. Taste and adjust seasoning with extra salt and pepper if needed; I usually add a pinch more salt here to bring all the flavors forward.
Step 5: Serve and Garnish
Plate your Roasted Eggplant Pasta with Marinara Recipe in warm bowls or plates. Sprinkle the remaining cheese over each serving and toss some extra fresh basil leaves on top for that punch of herbal freshness. For an extra touch of richness, drizzle a little olive oil on top just before digging in. Trust me, this simple finishing touch makes it feel restaurant-quality.
Pro Tips for Making Roasted Eggplant Pasta with Marinara Recipe
- Perfect Eggplant Texture: Don’t skip flipping the eggplant halfway through roasting—it ensures even browning and tender creaminess.
- Reserve Pasta Water: That starchy water is your secret weapon to effortlessly bringing sauce and pasta together.
- Fresh Herbs Matter: Adding basil at the end keeps it bright and aromatic; stir-frying it too early can dull the flavor.
- Adjust Seasoning Gradually: Salt and pepper can always be added but not removed—taste as you go for balanced flavor.
How to Serve Roasted Eggplant Pasta with Marinara Recipe
Garnishes
I always garnish with extra freshly torn basil leaves and a generous sprinkle of ricotta salata or Parmesan. Sometimes I crack a little freshly ground black pepper on top and finish with a drizzle of fruity olive oil to elevate the flavors. These simple touches make it feel special without any extra effort.
Side Dishes
This pasta pairs beautifully with a crisp green salad tossed with lemon vinaigrette or even warm garlic bread if you’re feeling indulgent. For a heartier meal, roasted vegetables like asparagus or a simple caprese salad are perfect companions.
Creative Ways to Present
For a special occasion, I’ve plated this pasta in individual shallow bowls and topped each serving with a sprig of fresh basil and a little edible flower for color. You could also swirl the pasta into neat nests and place a grilled eggplant slice on top—presentation makes a difference, especially when you’re trying to impress!
Make Ahead and Storage
Storing Leftovers
I keep leftover Roasted Eggplant Pasta with Marinara Recipe in an airtight container in the refrigerator, where it stays delicious for 4 to 5 days. The flavors actually develop a bit more overnight, so leftovers can be just as good as fresh.
Freezing
I’ve frozen this pasta once or twice by itself without the cheese garnish — it freezes well when sealed tightly in a freezer-safe container. When thawed, the eggplant maintains its lovely texture better than I expected, but I recommend fresh basil and cheese added after reheating for best results.
Reheating
To reheat, I gently warm the pasta in a skillet over medium-low heat with a splash of water or broth to keep it saucy and prevent it from drying out. Sometimes I add fresh basil and sprinkle on a little extra cheese right before serving to revive the flavors.
FAQs
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Can I use other types of pasta with this Roasted Eggplant Pasta with Marinara Recipe?
Absolutely! While rigatoni or ziti work great because they catch the sauce in their shapes, spaghetti or even penne are delicious alternatives. Just cook according to the package instructions and adjust the sauce quantity if needed.
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How do I make this recipe vegan?
Simply omit the ricotta salata or Parmesan cheese. You can add vegan Parmesan or a sprinkle of nutritional yeast for that cheesy flavor. Some people like topping it with a dollop of vegan sour cream or cashew cream to add creaminess.
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Can I prepare the roasted eggplant ahead of time?
Yes! You can roast the eggplant a day or two in advance and keep it in the refrigerator. Just bring it back to room temperature before mixing it into the sauce for the best texture and flavor.
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What if I don’t have fresh basil?
Dried basil works in a pinch, although fresh basil really elevates the dish’s brightness. If using dried, add it earlier in the cooking process so the flavors have time to bloom.
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Is ricotta salata necessary, or can I use just Parmesan?
You can definitely use just Parmesan if that’s what you have on hand. Ricotta salata adds a slightly different salty, milky flavor and texture, but Parmesan alone is delicious and works beautifully.
Final Thoughts
This Roasted Eggplant Pasta with Marinara Recipe has a special place in my kitchen because it’s reliably delicious and feels a little fancy without much fuss. It’s perfect for a weeknight dinner or a casual weekend gathering, and I guarantee you’ll impress anyone who loves bold, comforting Italian flavors. Next time you have eggplants sitting around, give this a try—I think you’ll discover a new family favorite just like I did.
Print
Roasted Eggplant Pasta with Marinara Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta alla Norma is a classic Sicilian pasta dish featuring tender roasted eggplant, flavorful marinara sauce, and fresh basil, all tossed with your choice of pasta and topped with salty ricotta salata or Parmesan cheese. This recipe blends roasted vegetables with a rich tomato sauce for a comforting, satisfying meal.
Ingredients
Sauce and Pasta
- 1 batch Super Simple Marinara Sauce, or 2 cups (16 ounces) store-bought marinara
- 8 ounces rigatoni, ziti or spaghetti
- ½ teaspoon dried oregano
- ½ to 1 teaspoon red pepper flakes, to taste (optional)
- ½ cup chopped fresh basil, plus extra small leaves or torn leaves for garnish
Eggplant
- 2 medium eggplants (about 2 ¼ pounds total)
- ¼ cup + 1 teaspoon extra-virgin olive oil
- ¼ teaspoon fine salt, plus more to taste
- Freshly ground black pepper
Cheese
- ¾ cup (1.5 ounces) finely grated ricotta salata and/or Parmesan cheese
Instructions
- Prepare the marinara sauce: If making your own marinara sauce, cook it according to your recipe’s instructions. If finished early, keep it warm over very low heat. For store-bought sauce, gently warm it in a pot over medium-low heat while cooking the pasta.
- Preheat and prepare oven: Preheat the oven to 425°F with racks placed in upper and lower thirds. Line two large, rimmed baking sheets with parchment paper for easy cleanup.
- Prepare the eggplant: Use a vegetable peeler to shave long alternating strips of eggplant peel creating a striped zebra-like pattern. Slice the eggplant into ½-inch thick rounds, discarding end pieces.
- Roast the eggplant: Arrange the eggplant rounds on the prepared baking sheets. Brush both sides with olive oil, sprinkle with salt and plenty of freshly ground black pepper. Roast until golden and tender, about 35 to 45 minutes, flipping the slices halfway through after about 20 minutes. Set aside once done.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve about ½ cup pasta cooking water before draining, then return pasta to the pot.
- Combine eggplant and sauce: Once the eggplant is roasted and the marinara sauce is ready, gently stir the eggplant into the sauce. Add the remaining 1 teaspoon olive oil, fresh chopped basil, red pepper flakes if using, and crush the dried oregano between your fingers as you add it to the sauce.
- Toss pasta with sauce: Add the cooked pasta to the sauce along with a couple of tablespoons of the reserved pasta water, gently stirring to combine. Stir in about two-thirds of the grated cheese, reserving the remainder for garnish. Adjust seasoning with additional salt (about ¼ teaspoon more) and black pepper. If needed, add more reserved pasta water to thin the sauce to your desired consistency.
- Serve: Divide the pasta into four bowls. Sprinkle the remaining cheese on top, add extra fresh basil leaves for garnish, and drizzle lightly with olive oil for added richness. Enjoy immediately.
- Storage: Store any leftovers covered in the refrigerator for 4 to 5 days.
Notes
- Recipe is adapted from Ottolenghi Simple cookbook and inspired by classic eggplant Parmesan.
- Make it gluten free: Use sturdy gluten-free pasta such as a corn and quinoa blend.
- Make it dairy free/vegan: Omit cheese or use vegan Parmesan alternatives. A dollop of vegan sour cream can add creaminess.
- Parmesan note: Vegetarian Parmesan cheese brands include Whole Foods 365 and BelGioioso.
Nutrition
- Serving Size: 1 serving (approximately 1 cup cooked pasta with sauce and eggplant)
- Calories: 400
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
