eggplant parmesan pasta

This Eggplant Pasta is seriously one of the best pasta dishes I&#x27;ve ever had, and I don&#x27;t say that lightly. It&#x27;s vegetarian-friendly and easily made in your Instant Pot.

Eggplant Pasta

Eggplant (peeled and chopped)

tomatoes (14 ounces)

Tomato Paste

Italian Seasoning

Kosher Salt

Butter (or oil)

Onion (diced)

Garlic

red pepper

Water

Penne Pasta (uncooked (2 cups))

Breadcrumbs

butter

parmesan cheese

Mozzarella Balls

Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.

2. Add pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.

3. Meanwhile, in a skillet, melt butter. Add in breadcrumbs and mix well. Remove from heat and allow them to cool. Mix with 1/3 cup shredded parmesan cheese and set aside.

4. When the pasta is finished, mix in mozzarella balls. Tip into a casserole dish. Sprinkle with the breadcrumb mixture and broil for 2-3 minutes.

Eggplant Parmesan Pasta is a baked casserole made with whole wheat spaghetti and baked (not fried) eggplant parmesan. This dish is a healthier alternative to the real thing, and yes, it still tastes amazing.

Eggplant Parm Pasta (Baked Casserole)

all-purpose flour

eggs (beaten)

panko crumbs

dry basil

oregano

garlic powder

tsp black pepper

salt

eggplant

whole wheat spaghetti (cook until al dente)

tbsp extra virgin olive oil

tsp crushed red pepper

garlic

onion

Marinara sauce (I love Rao's Marinara)

black pepper

Marinara Sauce (for bottom of the tray)

spaghetti

Marinara Sauce (top over each eggplant)

burrata cheese

parmesan cheese (freshly grated)

basil (julienned)

Preheat oven to 400 degrees while you prep the eggplant. Add a tablespoon of olive oil to a large baking tray and brush all over.

Slice the eggplant into 1/4-inch pieces. Dip each eggplant slice in all-purpose flour on both sides. Coat well. Now dip the eggplant slice in eggs on both sides. Coat well. Finally, dip the eggplant slice in the seasoned panko bread crumbs on both sides. Make sure to season the panko crumbs with garlic powder, dry oregano, dry basil, salt, and black pepper. 

Place the eggplant pieces on the greased baking tray. Bake for 35 minutes at 400 degrees - flipping halfway.

Step 1 - Bake the Eggplant

Boil a pot of water for the pasta. Once boiling, season well with salt. Add whole wheat spaghetti to the large pot of salted water. Follow the instructions on the back of the pasta box and cook pasta until al dente. 

Heat up a Dutch castiron on medium heat. Once hot, add two tablespoons of olive oil. Once the oil is hot, add crushed red pepper flakes. Cook for 30 seconds. Now add chopped garlic and cook for 45 seconds. Add chopped onion and season with salt. Saute for 2-3 minutes until the onions are golden-brown. 

Next add 24 ounces of Marinara sauce. Season with black pepper. You really don&#39;t need salt since the sauce has enough. Cover and simmer the sauce for about 5 minutes. Once heated through, add the spaghetti to the sauce and toss until well coated. 

Step 2 - Prepare the Sauce & Spaghetti

Add ½ cup of Marinara sauce to the bottom of the baking dish. Transfer all the spaghetti to the baking dish.

Place 6 crispy eggplant slices (or more if your baking dish is wider) over the spaghetti. Top each slice of eggplant with a spoonful of jarred Marinara sauce. Top each slice of eggplant with burrata cheese and about a tablespoon of grated parmesan. Repeat these steps one more time with another layer of eggplant slices. Then add Marinara sauce followed by burrata and parmesan cheese.

Add the remaining eggplant, cut them in half if you need to, and place them in sections over the spaghetti where there is room. Top the eggplant pieces with Marinara sauce and both cheeses as follows. Place the dish in the oven and bake for 30 minutes at 350 degrees - uncovered. Once done, top with julienned basil leaves. Serve immediately and enjoy hot!

Step 3 - Assemble Eggplant Parm Pasta Bake

Made this last night .. my family loved it .. the eggplant baked to perfection . I prefer baking rather than frying .. it was delicious .. thank you for sharing such a great recipe ,you were so precise with it . Appreciate that ..

Just made this dish for the family and wow! The eggplant baked perfectly and was so soft. I honestly couldn’t tell the difference between baked and fried, and neither could my family. I used gluten free spaghetti and it was just wonderful. Thanks for a phenomenal recipe!

I replaced linguine with lasagna sheets and skipped frying the baked eggplants. It&#039;s yum. Only prob is, needed a lot sauce.

I made this dish twice and loved it. Next thing I am going to make the mexican vegetarian lasagna. Your step by step recipe with pictures helps a lot. Thank you so muchRia

Eggplant linguine is beyond yummy..My friends loved it, thanks Honey!!!-AC

Perfectly awesome!! Eggplant is not my favorite but this was okay, I didn&#039;t mind it at and actually would make it again! :)

This recipe is yummy.  I normally don’t like eggplant parm, but even I liked it.  I did cheat though and I fried the eggplant as it was for date night, but I used olive oil even for the frying.  So, I guess that’s something.  But yummy recipe.  Didn’t take too long and hubby loved it!

Tried this dish and it came out excellent! The entire family loved it and it was my first attempt at cooking with eggplant.  I love your blog - I will definitely be trying more recipes

Just wanted to say thanks for the recipe, made it tonight for the family (midwest) and it was awesome.  I came across the post through Tastespotting. I will be back often for more!

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