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Eggplant​ ​Parmesan​ ​Pasta​ ​Bake

Tolerant-Pasta-Bake
Pin Recipe

8 servings

Ingredients

For eggplant:

  • 1½ cups panko breadcrumbs
  • ¼ cup finely grated Parmesan (1 ounce)
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • 2 eggs
  • 2 medium eggplants, cut into ½” thick rounds

For tomato sauce:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cans (28 ounces) diced tomatoes
  • Fine sea salt and black pepper  2 boxes (16 ounces) Tolerant Ⓡ Chickpea Rotini  To assemble and serve:
  • 2 cups grated mozzarella (8 ounces)
  • ½ cup grated Parmesan (2 ounces)
  • Chopped fresh basil

Directions

  1. Preheat oven to 425℉. Line 2 baking sheets with parchment.
  2. In a medium bowl mix together breadcrumbs, Parmesan, oregano, and salt. In a second bowl whisk eggs well. Dip eggplant slices in egg, then in breadcrumbs and place on baking sheets.
  3. Bake eggplant until golden and tender, about 25 minutes, flipping slices halfway through baking.
  4. While eggplant bakes heat oil in a large saucepan over medium. Add onion and saute until tender, 6-8 minutes. Stir in tomatoes, cover, and simmer for 10 minutes. Add salt and pepper to taste.
  5. Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, until tender, 8-10 minutes. Drain well, then mix into tomato sauce.
  6. Lightly oil a 13 x 9” baking dish. Spread pasta mixture in dish. Top with baked eggplant, mozzarella, and Parmesan.
  7. Reduce oven temperature to 375℉. Bake eggplant until cheese is melted and bubbling, about 20 minutes. Let cool 10 minutes before serving. Top with basil.