Healthy Eggplant Pasta Bake
Indulge in comfort without guilt with this Healthy Eggplant Pasta Bake, a hearty yet nutritious casserole that's perfect for weeknight dinners or meal prep. This recipe combines tender roasted eggplant, fiber-rich whole-grain pasta, and a flavorful homemade marinara sauce infused with garlic and fresh basil. Topped with a melty blend of part-skim mozzarella and Parmesan cheese, each layer bakes to golden perfection for a satisfying dish that's full of wholesome ingredients. Quick to prepare and irresistibly delicious, this vegetarian pasta bake is not only kid-friendly but also customizable with a hint of crushed red pepper for added spice. Serve it with a crisp green salad or garlic bread for a complete, crowd-pleasing meal!
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Recipe Information
Ingredients
- 2 large Eggplant
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 12 ounces Whole-grain pasta (penne or rigatoni)
- 3 cups Marinara sauce
- 1.5 cups Part-skim mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 3 cloves Garlic, minced
- 0.25 cups Fresh basil, chopped
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Cut the eggplants into 1-inch cubes. Toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Spread them evenly on the prepared baking sheet.
Roast the eggplant in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly browned. Remove from the oven and set aside.
While the eggplant is roasting, cook the pasta according to the package instructions, stopping 1-2 minutes before it reaches al dente. Drain and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the marinara sauce, basil, and optional crushed red pepper flakes. Simmer for 5 minutes.
Reduce the oven temperature to 375°F (190°C).
In a large mixing bowl, combine the cooked pasta, roasted eggplant, and marinara sauce. Toss until everything is evenly coated.
Lightly grease a 9x13-inch baking dish. Spread half of the pasta mixture into the dish. Sprinkle with 0.75 cups of mozzarella and 0.25 cups of Parmesan. Add the remaining pasta mixture on top, and finish with the remaining mozzarella and Parmesan.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let the dish rest for 5-10 minutes before serving. Garnish with additional fresh basil, if desired.
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 7740 mg | 336% | |
| Total Carbohydrate | 362.5 g | 132% | |
| Dietary Fiber | 70.3 g | 251% | |
| Total Sugars | 72.7 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2103 mg | 162% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4115 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
