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Roasted Eggplant Pasta with Tomatoes and Mozzarella
This eggplant pasta with tomatoes and mozzarella is a late summer favorite! With roasted eggplant, a rich tomato sauce, and melty cubes of mozzarella, i’s hearty yet fresh, and makes a great weeknight dinner, but is special enough for entertaining.
👥 3 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- oven
- stove
- pan
- bowl
- food processor
📝 Preparation Steps
1
Preheat the oven to 450°F (or 425°F with convection) and set a medium pot of water on the stove to boil.
2
Toss the eggplant with 4 tablespoons olive oil, then season with salt and pepper to taste. Spread evenly on a sheet pan in a single layer and roast until golden brown, about 20–⏱️ 25 minutes, tossing once halfway through.
3
While the eggplant is cooking, place the tomatoes in the bowl of a food processor and pulse until pureed but still chunky.
4
Pour the remaining 2 tablespoons olive oil into a pan and sauté the garlic over medium heat until it just barely starts to turn golden, about ⏱️ 2 minutes. Watch closely so it does not burn.
garlic (very thinly sliced)3 cloves
5
Add the tomatoes, season with salt and pepper, then cook over medium to medium-high heat, stirring occasionally, until reduced slightly, about ⏱️ 10 minutes.
6
While the tomatoes are simmering, liberally salt the boiling water and drop in the pasta. Cook for about ⏱️ 1 minute less than al dente, according to package directions. Reserve 1 cup of pasta water, then drain.
7
Add the pasta to the pan with the tomatoes along with the roasted eggplant. Toss together and cook for another minute or two so the pasta can absorb the sauce. Add a splash of pasta water as needed to loosen it.
8
Remove from the heat, then add the fresh mozzarella, Parmigiano, and basil. Toss just to combine.
fresh mozzarella ((1 ball), cut into cubes)8 oz
9
Drizzle with a little more olive oil if desired, sprinkle with additional Parmigiano and basil, then serve immediately.
Nutrition Facts
calories
893 kcal
fat Content
51 g
serving Size
1 serving
fiber Content
9 g
sugar Content
13 g
sodium Content
758 mg
protein Content
36 g
cholesterol Content
71 mg
carbohydrate Content
75 g
saturated Fat Content
17 g
unsaturated Fat Content
31 g
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