Discover the flavorful fusion of eggplant and pasta with these 20 delectable recipes! Whether you’re a vegetarian, vegan, or just looking to spice up your meal routine, this collection has something for everyone. From classic Italian dishes like Eggplant Parmesan Spaghetti to innovative twists like Smoky Eggplant and Chili Spaghetti, these eggplant pasta recipes are sure to delight.
In the following pages, we’ll explore a world of flavors, from creamy garlic linguine to Mediterranean-inspired salads, and even vegan bolognese options. Get ready to elevate your pasta game with the versatility and nutritional benefits of eggplant!
Spicy Eggplant and Tomato Pasta
This spicy pasta dish combines the flavors of roasted eggplant, sweet tomatoes, and a kick of red pepper flakes for a delicious and satisfying meal.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 2 large tomatoes, diced
– 12 oz. pasta of your choice (e.g., spaghetti or penne)
– 3 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add garlic and cook for 1 minute.
5. Add diced tomatoes, red pepper flakes, and roasted eggplant to the skillet. Cook for an additional 3-4 minutes or until the flavors have melded together.
6. Combine cooked pasta with the tomato and eggplant mixture. Season with salt and pepper to taste.
7. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 30-40 minutes
Creamy Garlic Eggplant Linguine
Transform your pasta game with this rich and savory Creamy Garlic Eggplant Linguine recipe! This dish is a perfect combination of flavors, textures, and aromas that will leave you craving for more.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 12 oz linguine pasta
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place eggplant slices on the prepared baking sheet. Drizzle with olive oil and sprinkle with minced garlic. Toss to coat.
3. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
4. Cook linguine pasta according to package instructions. Drain and set aside.
5. In a large skillet, combine roasted eggplant, heavy cream, and Parmesan cheese. Stir over medium heat until sauce thickens slightly.
6. Add cooked linguine pasta to the skillet and toss with the creamy garlic sauce. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Roasted Eggplant and Ricotta Penne
A creamy and flavorful pasta dish that combines roasted eggplant with a rich ricotta sauce, perfect for a quick weeknight dinner.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 12 oz (340g) penne pasta
– 1 cup (250ml) whole milk ricotta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C). Toss eggplant slices with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
2. Cook penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. In a large skillet, combine roasted eggplant, ricotta cheese, and reserved pasta water. Stir until smooth and creamy, adding more pasta water if needed. Season with salt and pepper to taste.
4. Combine cooked penne pasta with the eggplant-ricotta mixture. Toss to coat, then serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Mediterranean Eggplant Pasta Salad
Discover the flavors of the Mediterranean with this vibrant pasta salad that combines the sweetness of roasted eggplant with the tanginess of feta cheese and the crunch of fresh parsley.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 8 oz. pasta of your choice (e.g., bowtie or penne)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 2 tbsp. lemon juice
Instructions:
1. Preheat oven to 400°F (200°C). Toss eggplant slices with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large bowl, combine roasted eggplant, cooked pasta, feta cheese, and parsley. Drizzle with lemon juice and toss to combine.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Eggplant Parmesan Spaghetti
A creative twist on traditional spaghetti, this recipe combines the rich flavors of eggplant parmesan with the comfort of a classic pasta dish.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 12 oz spaghetti
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tsp olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high. Add eggplant slices and cook for 3-4 minutes per side, or until tender. Season with salt and pepper.
4. In a separate saucepan, combine marinara sauce and Parmesan cheese. Heat over low, stirring occasionally, until melted and smooth.
5. Combine cooked spaghetti, eggplant slices, and sauce in a large serving dish. Toss to coat.
6. Top with mozzarella cheese and sprinkle with parsley.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Vegan Eggplant Bolognese Pasta
A plant-based twist on the classic Italian dish, this recipe combines tender eggplant with rich tomato sauce and al dente pasta.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 1 cup vegan bolognese sauce (homemade or store-bought)
– 12 oz pasta of your choice (e.g., spaghetti, linguine)
– 1 tsp dried oregano
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place eggplant slices on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until tender and lightly browned.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté chopped onion and minced garlic until softened. Add vegan bolognese sauce and stir to combine.
5. Combine cooked pasta, roasted eggplant, and tomato sauce mixture. Season with dried oregano and salt to taste.
6. Serve hot, garnished with chopped fresh basil leaves if desired.
Cooking Time: 35-40 minutes
Grilled Eggplant and Basil Pesto Fusilli
Savor the sweet and savory flavors of summer with this refreshing pasta dish, featuring grilled eggplant and a vibrant basil pesto sauce.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 8 oz fusilli pasta
– 1 cup fresh basil leaves
– 1/3 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Extra-virgin olive oil for grilling
Instructions:
1. Preheat grill to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, or until tender and lightly charred.
3. Cook fusilli pasta according to package instructions. Drain and set aside.
4. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper. Process until smooth and creamy, adding olive oil as needed.
5. Combine cooked pasta and grilled eggplant in a large serving bowl. Drizzle with basil pesto sauce and toss to coat.
Cooking Time: 20-25 minutes
Eggplant Caponata Rigatoni
A classic Sicilian eggplant relish pairs perfectly with rigatoni pasta, creating a flavorful and textured dish that’s perfect for any occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 2 cups rigatoni pasta
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper on a baking sheet.
3. Roast eggplant in the preheated oven for 30 minutes or until tender.
4. In a large skillet, sauté chopped onion and minced garlic until softened.
5. Add roasted eggplant, tomatoes, and rigatoni pasta to the skillet. Season with salt and pepper.
6. Simmer for 15-20 minutes, stirring occasionally, allowing flavors to meld together.
Cooking Time: 45 minutes
Spaghetti with Eggplant and Pine Nuts
This classic Italian dish gets a flavorful twist with the addition of roasted eggplant and toasted pine nuts. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz spaghetti
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup toasted pine nuts
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss eggplant slices with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook spaghetti according to package instructions. Drain and set aside.
3. In a large skillet, combine roasted eggplant, Parmesan cheese, and toasted pine nuts. Toss over medium heat until the cheese is melted and well combined.
4. Add cooked spaghetti to the skillet and toss everything together until the pasta is coated with the eggplant mixture. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh basil leaves if desired.
Cooking Time: 35-40 minutes
Eggplant and Mushroom Farfalle
A flavorful and savory pasta dish that combines the earthy taste of mushrooms with the richness of eggplant.
Ingredients:
– 8 oz farfalle (bow-tie) pasta
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook farfalle pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add eggplant slices and cook for 3-4 minutes per side, or until tender and lightly browned.
4. Add mushrooms and garlic to the skillet and cook for an additional 2-3 minutes, or until mushrooms release their moisture and start to brown.
5. Combine cooked pasta, eggplant-mushroom mixture, and Parmesan cheese in a large serving bowl. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Lemon Garlic Eggplant Orzo
This recipe combines the creamy goodness of orzo with the brightness of lemon, the pungency of garlic, and the sweetness of roasted eggplant. It’s a perfect summer dish that’s easy to make and packed with flavor.
Ingredients:
– 1 medium eggplant, sliced into 1-inch thick rounds
– 8 oz orzo pasta
– 2 cloves garlic, minced
– 2 lemons, juiced (about 2 tbsp)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook orzo according to package instructions. Drain and set aside.
4. In a large skillet, heat the remaining 1 tbsp olive oil over medium-high. Add garlic and cook for 1 minute or until fragrant.
5. Add lemon juice, roasted eggplant, and cooked orzo to the skillet. Toss everything together until well combined.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Eggplant and Zucchini Pappardelle
Eggplant and Zucchini Pappardelle Recipe
Summary:
This recipe combines the flavors of roasted eggplant, zucchini, and pappardelle pasta for a delicious and satisfying vegetarian dish.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 12 oz (340g) pappardelle pasta
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant and zucchini slices with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes or until vegetables are tender.
4. Cook pappardelle pasta according to package instructions. Drain and set aside.
5. Combine roasted eggplant and zucchini with cooked pappardelle pasta.
6. Top with grated Parmesan cheese and garnish with fresh basil leaves.
7. Serve immediately.
Cooking Time: 25-30 minutes
Cheesy Baked Eggplant Pasta Casserole
A hearty, comforting casserole that combines the flavors of pasta, eggplant, and melted cheese.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 8 oz pasta (such as penne or rigatoni)
– 2 cups marinara sauce
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add eggplant slices and cook until tender and lightly browned, about 5 minutes per side.
4. In a large bowl, combine cooked pasta, marinara sauce, and chopped basil (if using). Mix well to combine.
5. In a greased 9×13-inch baking dish, create a layer of pasta mixture, followed by a layer of eggplant slices, and finally a sprinkle of cheddar and Parmesan cheese. Repeat this process until all ingredients are used up, finishing with a layer of cheese on top.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Eggplant and Sausage Orecchiette
This hearty pasta dish combines the flavors of tender eggplant, spicy sausage, and rich tomato sauce with a classic Italian twist.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1 lb sweet Italian sausage, casings removed
– 12 oz orecchiette pasta
– 2 cups marinara sauce
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with salt and let sit for 30 minutes. Rinse and pat dry.
3. Cook orecchiette pasta according to package instructions. Drain and set aside.
4. In a large skillet, cook sausage over medium-high heat, breaking apart with a spoon as it cooks.
5. Add marinara sauce to the skillet and stir to combine. Bring to a simmer.
6. Add cooked eggplant slices to the skillet and cook for 5-7 minutes or until tender.
7. Combine cooked pasta, sausage mixture, and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Eggplant Ragù with Pappardelle
A rich and flavorful Italian-inspired dish that combines the sweetness of eggplant with the heartiness of pappardelle pasta.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 3 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup beef broth
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 12 oz pappardelle pasta
– Grated Parmesan cheese, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add eggplant slices in batches; cook until browned, about 3-4 minutes per side.
3. Remove eggplant from skillet and set aside. Reduce heat to medium; add onion and garlic, cooking until softened, about 5 minutes.
4. Add crushed tomatoes, beef broth, and basil to skillet. Stir to combine; bring to a simmer.
5. Add cooked eggplant back into the sauce; season with salt and pepper.
6. Cook pappardelle pasta according to package instructions. Toss pasta with the eggplant ragù. Serve hot, topped with Parmesan cheese.
Cooking Time: 35-40 minutes
Eggplant and Spinach Lasagna Rolls
A creative twist on traditional lasagna, these rolls combine the flavors of eggplant, spinach, and ricotta cheese in a convenient and delicious package.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lasagna noodles (8-10 sheets)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine spinach, ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix well.
3. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
4. Place an eggplant slice on a flat surface, leaving a 1-inch border around the edges.
5. Place about 2 tablespoons of spinach-ricotta mixture in the center of the eggplant slice.
6. Roll the eggplant slice into a tight cylinder and place seam-side down on a baking sheet lined with parchment paper. Repeat with remaining ingredients.
7. Bake for 20-25 minutes or until eggplant is tender.
Smoky Eggplant and Chili Spaghetti
Get ready for a flavorful twist on classic spaghetti with the addition of smoky eggplant and spicy chili flakes.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 12 oz spaghetti
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss eggplant slices with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook spaghetti according to package instructions. Drain and set aside.
3. In a large skillet, combine diced tomatoes, smoked paprika, and chili flakes. Bring to a simmer over medium heat.
4. Add roasted eggplant slices to the tomato mixture. Stir to combine.
5. Combine cooked spaghetti with the eggplant-tomato mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 35-40 minutes
Eggplant and Olive Tagliatelle
A creative twist on traditional pasta dishes, this recipe combines the rich flavors of eggplant and olives with the delicate taste of tagliatelle. This vegetarian dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz (340g) tagliatelle
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/3 cup (80ml) olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup pitted green olives, sliced
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook tagliatelle according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add eggplant slices and cook for an additional 5-6 minutes, or until tender.
4. Add garlic and olives; season with salt and black pepper to taste.
5. Combine cooked tagliatelle with the eggplant mixture. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Asian-Inspired Eggplant Udon Noodles
Elevate your noodle game with this flavorful and nutritious recipe that combines the rich taste of eggplant with the comforting warmth of udon noodles.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 8 oz udon noodles
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat sesame oil over medium-high heat. Add onion and cook until translucent, 3-4 minutes.
3. Add garlic, mushrooms, and ginger; cook until mushrooms release their liquid and start to brown, 5-6 minutes.
4. Add eggplant slices; cook for an additional 2-3 minutes or until tender.
5. Stir in soy sauce and cooked noodles. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Eggplant and Ricotta Stuffed Shells
This recipe combines the flavors of Italy with a creative twist on traditional stuffed shells. The addition of roasted eggplant adds depth and texture to this delicious pasta dish.
Ingredients:
– 12 jumbo pasta shells
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the eggplant slices with olive oil, salt, and pepper for 20-25 minutes or until tender.
3. Cook pasta shells according to package instructions. Drain and set aside.
4. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and roasted eggplant. Mix well.
5. Stuff each pasta shell with the eggplant and ricotta mixture.
6. Place stuffed shells in a baking dish and top with additional mozzarella cheese.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Summary
Get ready to elevate your pasta game with these 20 deliciously inventive eggplant recipes! From classic combinations like Spicy Eggplant and Tomato Pasta to creative twists like Grilled Eggplant and Basil Pesto Fusilli, there’s something for every taste and style. Whether you’re in the mood for creamy garlic linguine or hearty sausage orecchiette, these mouthwatering dishes are sure to satisfy your cravings. So go ahead, get eggplant-ing, and discover a whole new world of flavor!