How to make a tasty baked pasta with eggplant: in this video I will show you how to cook an easy-to-make vegetarian eggplant (aubergine) pasta bake recipe with the addition of mozzarella and provolone cheese.
Disclaimer: this is NOT a quick dish to make, it will take some time… so get yourself ready for a couple of hours of enjoyable cooking! As usual, I will describe every step of the cooking procedure in the video: from the grilling of the eggplant to the layering of the pasta.
If you want to keep this dish a vegetarian one, then you don’t have to do anything else – if you are a meat eater, then perhaps you want to add some nice pieces of ham in the middle of the tray, just for extra taste.
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Enjoy your meal!
Baked pasta with eggplant recipe
Equipment
- Oven Tray
Ingredients
- 400 gr pasta
- 1 eggplant
- 700 gr Tomato Passata
- 60 gr mozzarella
- 80 gr Provolone cheese
- garlic
- salt and pepper
Procedure
- Cut the eggplant in slices and grill them. When done, keep them aside;
- Heat some extra-virgin olive oil in a large, shallow casserole. Add garlic and some parsley stems;
- Add the Tomato Passata and let everything cook at low heat for 15-20 minutes;
- Create some strips off the grilled eggplant slices and add to the sauce;
- Keep cooking the sauce for another 10 minutes at low heat. Add salt as required;
- Cook pasta in abundant salty boiling water. I used Elicoidali (any small shape pasta would do) - cook the pasta up to only around 60-70% of full cooking time;
- Mix the pasta and the sauce in a large bowl;
- Layer the pasta in an oven tray. After the first layer add some mozzarella slices and pecorino cheese slices. Keep layering!
- When you reach the last layer, sprinkle a mix of grated Pecorino and Parmesan cheese on top - that will form a super-tasty crust!
- Cook in a pre-heated oven (190C) for about 30 minutes;
- ENJOY!
Video
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Nutrition Label
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Check other tasty Italian recipes on my website!
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