Eggplant Parmigiana Pasta Bake

    1 hour 45 minutes

    Eggplant baked with three cheeses and penne pasta makes for a hearty and substantial vegetarian dinner. Serve with crusty bread and a green salad.

    32 people made this

    Serves: 8 

    • 1 medium eggplant, peeled and thinly sliced
    • 500g uncooked penne pasta
    • 500g container ricotta cheese
    • 2 eggs, beaten
    • 500g mozzarella cheese, grated
    • 1/2 cup (60g) grated parmesan cheese
    • 800g tomato-based pasta sauce
    • 1 pinch salt and pepper to taste

    Preparation:1hour  ›  Cook:45min  ›  Ready in:1hour45min 

    1. Place the eggplant slices in a colander, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
    2. Preheat the oven to 180 degrees C. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain.
    3. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and parmesan cheese.
    4. Spread a thin layer of sauce in the bottom of a 20x30cm baking dish. Arrange layers of eggplant, cheese, penne pasta, and more sauce all the way to the top of the dish. Top with remaining mozzarella cheese.
    5. Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

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    Reviews in English (26)


    This is the best ziti I have ever made. The only chane I made was to use canned whole tomatoes rather than a prepared sauce, and I dressed the tomatoes up in an Italian seasoning and added a tablespoon of oil. This had just the right amount of cheese and sauce. Almost forgot: I had to cook it longer than 45 in order to get the cheese golden and the eggplant soft. Depending on your oven, I guess--it's more like 1 hour and 5 minutes.  -  13 Mar 2006  (Review from Allrecipes USA and Canada)


    This was my first time cooking eggplant and I think it went really well! What attracted me to eggplant is how much cheaper it is than meat and still satisfying. This reminds me of lasagna, and I like that this dish includes pasta so it is more filling. I made a few changes. Before doing anything, I preheated the oven to 350 to "pre-cook" the eggplant. I beat two eggs in one bowl and had another bowl of Italian bread crumbs. I dipped the eggplant slices in the egg and then in the crumbs, and then put the slices on a baking sheet. I cooked the eggplant in the oven for about 10 minutes on each side so that it was a little crispy and would hold up better. Then, when layering it all together, I added a layer of cooked fresh spinach on top of the sauce but underneath the eggplant. I left out the egg in the cheese layer, because I had already dipped the eggplant in egg and I just figured that was enough. I didn't miss the egg from the cheese layer, it was plenty rich. I used two jars of sauce for this, because I like a good amount of sauce and other reviewers said it was dry with the recommended amount. And I added some sauteed onion and garlic to the tomato sauce. Mine really came out amazing and I can't wait to make it again!  -  12 Oct 2009  (Review from Allrecipes USA and Canada)


    This was a very good alternative to a more traditional eggplant parmesan. My husband and I would have liked a little more sauce so keep some extra on hand if you enjoy lots of sauce too. Also, I did not salt the eggplant for a full hour (or overnight) but more like 20 minutes and it still turned out fine. We had this with a big salad and there were plenty of leftovers for lunches.  -  03 Dec 2007  (Review from Allrecipes USA and Canada)