Roasted Eggplant Pasta Recipe

I’m excited to share my Roasted Eggplant Pasta, a late-summer recipe that tucks caramelized eggplant and bright tomatoes into al dente noodles for an eggplant and pasta dish that surprises with its light, vibrant simplicity.

I love how this Roasted Eggplant Pasta feels like summer but doesn’t scream it. Roasted eggplant and sweet cherry tomatoes mingle until they refuse to be anything but bright and a little smoky, and that contrast kept surprising me.

I’m always clicking through Eggplant Recipes With Pasta or hunting down Yummy Eggplant Recipes, thinking nothing could top this, then it does. It’s simple, kinda mysterious, you know?

You taste it once and start wondering how so few things can end up tasting so layered, like the whole season condensed into one bowl. You might eat it twice.

Ingredients

• Eggplant: Meaty, sponge like texture that soaks up flavors, adds fiber and savory heft.
• Cherry tomatoes: Bursting sweet acidity, gives sauce brightness, vitamin C and natural sugars.
• Garlic: Pungent and aromatic, little goes a long way, gives depth and bite.
• Olive oil: Healthy monounsaturated fat, coats pasta for silkiness and carries flavor.
• Basil: Fresh herb, peppery sweet notes, adds herbaceous lift and some vitamin K.
• Parmesan or Pecorino: Salty umami richness, adds protein and sharp nutty bite, use sparingly.
• Lemon zest or juice: Bright acidic pop, cuts through oil and cheese, wakes up the dish.
• Breadcrumbs: Toasted crumbs add crunch and toasty flavor, makes topping rustic and comfy.

Ingredient Quantities

• 12 ounces pasta (spaghetti, penne or rigatoni)
• 1 large eggplant (about 1 to 1.5 pounds)
• 1 pint cherry or grape tomatoes (about 12 ounces)
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves
• 1 small shallot
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon kosher salt, plus more for pasta water
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh basil leaves
• 1/2 cup finely grated Parmesan or Pecorino, plus extra for serving
• 1 teaspoon lemon zest or 1 tablespoon lemon juice (optional)
• 1/4 cup plain breadcrumbs (optional)

How to Make this

1. Preheat oven to 425°F. Cut the eggplant into 1 inch cubes, halve the cherry tomatoes, peel the garlic cloves but leave them whole, and thinly slice the shallot.

2. Toss eggplant, tomatoes, whole garlic cloves, and shallot with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the red pepper flakes if using. Spread in one layer on a rimmed baking sheet.

3. Roast until eggplant is deeply browned and tomatoes burst, about 25 to 30 minutes, tossing once halfway so everything cooks evenly.

4. While the veggies roast, bring a large pot of water to a boil, salt it generously, and cook 12 ounces pasta until just al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.

5. When the vegetables are done, squeeze the soft roasted garlic out of its skins and roughly mash it into the veggies with a fork or spatula. Leave the mixture a bit chunky, you want texture not baby food.

6. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat, add the roasted vegetable mixture and a splash of the reserved pasta water. Cook 1 to 2 minutes to loosen any browned bits, adding more pasta water as needed until the sauce is silky.

7. Add the drained pasta to the skillet, toss to coat, then stir in 1/2 cup finely grated Parmesan or Pecorino and the 1/2 cup torn or sliced fresh basil. Add lemon zest or a tablespoon lemon juice now if you like brightness. Taste and adjust salt and pepper.

8. If using, toast 1/4 cup plain breadcrumbs in a small skillet with a teaspoon oil until golden and crunchy, season with a pinch of salt.

9. Serve the pasta topped with extra grated cheese, the toasted breadcrumbs for crunch, extra basil leaves and more red pepper flakes if you want heat.

Equipment Needed

1. Chef’s knife — for cubing eggplant, halving tomatoes and slicing shallot
2. Cutting board
3. Rimmed baking sheet
4. Large pot for boiling pasta
5. Colander to drain the pasta
6. Large skillet to finish the sauce and toss the pasta
7. Tongs or pasta fork for mixing and serving
8. Spatula or wooden spoon for mashing the roasted garlic and stirring
9. Fine grater for Parmesan (or Pecorino)
10. Measuring spoons and cups (for oil, salt, pepper, lemon etc)

FAQ

Roasted Eggplant Pasta Recipe Substitutions and Variations

• Eggplant – zucchini (slice and roast the same way), portobello mushrooms (meaty, roast a bit longer), roasted red bell peppers (sweeter and easy), firm tofu (press, cube and roast till edges get crisp)
• Cherry or grape tomatoes – halved plum or Roma tomatoes (similar texture), one 14 oz can whole or crushed tomatoes (drain or crush and simmer a bit), sun‑dried tomatoes rehydrated (much more intense, use less)
• Small shallot – 2 tbsp finely chopped red or yellow onion (stronger but mellows with cooking), 1 tbsp shallot or onion powder (if fresh not available), 1‑2 tbsp chopped green onion or chives (milder, fresher finish)
• Parmesan or Pecorino – Asiago or Grana Padano (similar texture, adjust salt), Pecorino Romano (saltier, sharper), nutritional yeast (for a vegan, nutty note, use 2–3 tbsp)

Pro Tips

– Salt the eggplant ahead of time if you can, let it sit about 15 to 30 minutes then pat it dry. It soaks up less oil and wont turn mushy, plus it tones down any bitter bits.

– Give the veggies room on the pan and roast hot. Crowding makes them steam not brown, so use two pans or do batches if needed. Also try preheating the sheet on the rack for a faster sear.

– Make a silky sauce by mashing the roasted garlic into the veggies and using a few spoonfuls of the reserved pasta water with your cheese to emulsify. Add the water slowly and toss off the heat till it coats the pasta, that way it wont get gluey.

– Toast the breadcrumbs in a little olive oil till golden and season them. Swap panko for extra crunch or add a pinch of smoked paprika or lemon zest to the crumbs for extra flavor.