Name: Roasted Eggplant Pasta with Marinara Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 batch Super Simple Marinara Sauce, or 2 cups (16 ounces) store-bought marinara; 2 medium eggplants (about 2 ¼ pounds total); ¼ cup + 1 teaspoon extra-virgin olive oil; ¼ teaspoon fine salt, more to taste; 8 ounces rigatoni, ziti or spaghetti; ½ cup chopped fresh basil, plus a handful more small basil leaves or torn leaves for garnish; ½ to 1 teaspoon red pepper flakes, to taste (optional); ½ teaspoon dried oregano; ¾ cup (1.5 ounces) finely grated ricotta salata and/or Parmesan cheese

Jump to Recipe· 4.5 from 127 reviews

If you’re craving a pasta dish that’s bursting with bold flavors and just a bit of rustic charm, you’re in for a treat with this Roasted Eggplant Pasta with Marinara Recipe. I absolutely love how the tender, caramelized eggplant pairs so beautifully with the rich, tangy marinara—trust me, it’s a fan-freaking-tastic way to upgrade your weeknight dinner!

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Why You’ll Love This Recipe

Perfectly Roasted Eggplant: Roasting brings out a rich, caramelized sweetness and a tender, melt-in-your-mouth texture that’s simply irresistible.
Simple Ingredients, Big Flavor: You don’t need a pantry full of fancy ingredients to pull off deep, layered flavors that impress.
Customizable to Your Taste: Whether you like it spicy, cheesy, or vegan, this recipe easily adapts to what you love.
Make-Ahead Friendly: It reheats wonderfully, making leftovers a winner for days.

The image shows a white bowl placed on a round wooden tray on a white marbled surface. Inside the bowl, there are three main layers: the bottom layer has sautéed, golden-brown slices of eggplant, the middle layer consists of rigatoni pasta tubes mixed with a chunky red tomato sauce, and the top layer is sprinkled with shreds of white cheese and fresh green basil leaves. A silver fork is partially inserted into the pasta on the right side of the bowl. In the background and slightly to the left, a red pot filled with similar pasta can be seen. photo taken with an iphone --ar 2:3 --v 7 - Roasted Eggplant Pasta with Marinara, Eggplant pasta recipes, Vegetarian pasta dishes, Easy eggplant dinner ideas, Healthy roasted vegetable pasta

Ingredients You’ll Need

The beauty of this Roasted Eggplant Pasta with Marinara Recipe is in its straightforward, quality ingredients that harmonize perfectly. I like to use firm, fresh eggplants and a marinara sauce that’s either homemade or a good-quality store-bought one to save time.

Flat lay of two medium eggplants striped with peeled sections revealing creamy flesh, a small mound of rigatoni pasta, a handful of fresh bright green basil leaves loosely arranged, two whole uncracked brown eggs, a small white ceramic bowl with smooth marinara sauce, a small white ceramic bowl filled with golden extra-virgin olive oil, a small white ceramic bowl containing finely grated pale ricotta salata and Parmesan cheese, a small white ceramic bowl with vibrant red pepper flakes, and a small white ceramic bowl of dried oregano flakes, all ingredients fresh and natural, perfectly balanced in a symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Roasted Eggplant Pasta with Marinara, Eggplant pasta recipes, Vegetarian pasta dishes, Easy eggplant dinner ideas, Healthy roasted vegetable pasta

Marinara Sauce: If you can, make your own. It really elevates the dish, but a high-quality store-bought one works great too.
Eggplants: Medium size works best—look for firm with glossy skin.
Extra-Virgin Olive Oil: This adds richness and helps the eggplant roast beautifully.
Fine Salt: Essential to bring out the flavors beautifully, especially on the eggplant.
Pasta: I go for rigatoni or spaghetti; both hold up well and soak up the sauce perfectly.
Fresh Basil: Adds an herbaceous freshness that brightens the whole dish.
Red Pepper Flakes (optional): Perfect if you love a little kick, but totally optional.
Dried Oregano: Crushed between your fingers to release aroma, it layers in cozy warmth.
Ricotta Salata or Parmesan Cheese: For that delicious salty tang—this is the finishing touch that makes the dish shine.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Roasted Eggplant Pasta with Marinara Recipe depending on the season or who’s coming over. Feel free to play around—you’ll find it really forgiving and open to customization!

Make it Vegan: I used to struggle with dairy-free pastas, but dropping the cheese and adding a sprinkle of nutritional yeast or vegan Parmesan totally works.
Gluten-Free: Switching to a sturdy gluten-free pasta like a corn/quinoa blend keeps the texture just right without losing any flavor.
Extra Veggies: I sometimes toss in roasted bell peppers or mushrooms for added depth and variation.
Spicy Boost: If you love spice, don’t be shy with the red pepper flakes—they bring a wonderful zing that wakes up the whole dish.

How to Make Roasted Eggplant Pasta with Marinara Recipe

Step 1: Prepping and Roasting the Eggplant to Perfection

First things first: preheat your oven to 425°F and line two baking sheets with parchment paper for an easy cleanup—that’s a little trick I learned after several sticky baking sheet disasters! Use a vegetable peeler to shave long stripes off the eggplant skin, creating a zebra effect—this not only looks gorgeous but also helps the eggplant roast evenly. Slice the eggplant into ½-inch thick rounds, toss with olive oil, sprinkle with salt and plenty of black pepper, then roast on the upper and lower racks. Flip halfway through around 20 minutes and let them roast until deeply golden and tender—about 35 to 45 minutes total. Roasting at a high temperature is key here for that wonderful caramelization.

Step 2: Perfectly Cooking Your Pasta and Warming the Marinara

Bring a large pot of salted water to a rolling boil and cook your pasta until al dente—remember, pasta keeps cooking a bit when mixed with sauce, so al dente is just right. Save about half a cup of pasta water before draining; this starchy water is magic for loosening your sauce later on without watering it down. While the pasta cooks, gently warm your marinara sauce on medium-low heat (or if homemade, keep it simmering gently until ready).

Step 3: Bringing the Roasted Eggplant and Sauce Together

Once your eggplant is perfectly roasted and your marinara is warm and fragrant, stir the eggplant gently into the sauce. Add a touch more olive oil, fresh chopped basil, red pepper flakes (if you’re using them), and don’t forget to crush that dried oregano right between your fingers—that extra aroma makes a noticeable difference! This step is where the flavors really come together, so take your time folding everything gently.

Step 4: Combining Pasta and Sauce for the Final Touch

Add your pasta back to the pot (off the heat) with a couple tablespoons of the reserved pasta water, then pour in the sauce with eggplant. Stir gently to coat every strand or tube with that luscious sauce. Sprinkle in about two-thirds of your cheese, saving the rest for garnish. This is when you want to taste and adjust seasoning—if you feel it needs a pinch more salt or pepper, go for it! If the sauce seems too thick, don’t hesitate to add a splash more pasta water to reach your preferred consistency.

Step 5: Serving Up and Garnishing

Divide the pasta into bowls and sprinkle on the reserved cheese, toss on some extra basil leaves, and drizzle a bit more olive oil over the top for that finishing richness. This is the kind of meal where that final drizzle makes all the difference. Dig in immediately while it’s warm—you’re going to hear some happy noises from whoever’s with you!

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Pro Tips for Making Roasted Eggplant Pasta with Marinara Recipe

Roasting Temperature: Don’t skip preheating the oven to a high 425°F; it’s crucial for caramelizing the eggplant instead of steaming it.
Save Pasta Water: The reserved starchy water is your secret weapon for silky sauce consistency without watering down flavors.
Fresh Herbs Last: Add fresh basil right at the end to keep its vibrant flavor and color intact.
Avoid Over-Salting Early: Since both cheese and marinara add salt, wait to fully season until everything is combined.

How to Serve Roasted Eggplant Pasta with Marinara Recipe

Roasted Eggplant Pasta with Marinara Recipe - Serving

Garnishes

For garnishes, I’m all about fresh torn basil leaves layered on top, a generous sprinkle of grated ricotta salata or Parmesan, and a light drizzle of extra virgin olive oil to bring it all together with a silky finish. Sometimes, I add a pinch of crushed red pepper flakes for a little visual and flavor pop when serving guests.

Side Dishes

I usually serve this pasta alongside a crisp green salad with lemon vinaigrette or a simple garlic bread to soak up any extra sauce. Roasted or sautéed greens like spinach or kale also make a great companion that balances the richness of the pasta.

Creative Ways to Present

For a special dinner, I’ve plated this pasta in shallow bowls, topped with edible flower petals and microgreens for a restaurant vibe. Another favorite is layering the pasta in a glass casserole and baking briefly with extra cheese for a baked pasta dish twist that’s irresistible for casual gatherings.

Make Ahead and Storage

Storing Leftovers

I store any leftover pasta in an airtight container in the fridge. It keeps well for 4-5 days, and the eggplant actually soaks up the marinara even more overnight, making leftovers sometimes even better the next day.

Freezing

While I usually don’t freeze this pasta since fresh is at its best, I’ve frozen the marinara sauce with eggplant separately without issue. To freeze, cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

For reheating, I recommend warming the pasta gently on the stove over low heat with a splash of water or broth to loosen the sauce—microwaving works in a pinch but can dry it out. Add a scatter of fresh basil or cheese afterward to freshen it up.

FAQs

Can I use a different type of eggplant for the Roasted Eggplant Pasta with Marinara Recipe?

Absolutely! While globe eggplants are traditional and roast nicely, you can use Japanese or Italian eggplants too. Just keep an eye on roasting times as smaller or thinner eggplants will cook faster.
Is it necessary to roast the eggplant or can I sauté it instead?

Roasting brings out a deep, caramelized flavor and a creamy texture that sautéing can’t quite match. That said, if you’re short on time, a good pan-fry with enough oil can be a decent alternative, just try not to overcrowd the pan to avoid steaming.
What’s the best pasta shape for this dish?

I like rigatoni or ziti because their tubes trap the sauce beautifully, but spaghetti also works well. Pick something that holds sauce well so you get a bit of eggplant and marinara in every bite.
Can I make the marinara sauce ahead of time?

Definitely! Marinara sauce improves as it sits, so making it a day or two ahead is a great way to deepen the flavors. Just reheat gently before mixing with the roasted eggplant.
How do I keep the roasted eggplant from getting soggy in the sauce?

Roast the eggplant until nicely golden and slightly crisp on the edges. When mixing into the marinara, do it gently and just before serving to keep that lovely texture intact.

Final Thoughts

This Roasted Eggplant Pasta with Marinara Recipe has become one of my go-to dishes whenever I want something comforting yet fresh and vibrant. The way the eggplant soaks up the tomato sauce is pure magic, and the ease of throwing it all together means you don’t have to choose between flavor and convenience. Honestly, I can’t wait for you to try this—you’ll enjoy every bite and want to make it again and again, just like my family does!