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Deliciously Wholesome Eggplant Pasta Bake with Tomato & Zucchini

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A hearty, vibrant and wholesome pasta bake packed with eggplant, zucchini, and juicy cherry tomatoes, topped with gooey cheese and fresh herbs.

Ingredients

Scale
  • 2 medium eggplants, diced
  • 1 large zucchini, sliced
  • 3 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 12 oz whole wheat pasta
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese, shredded (or vegan alternative)
  • 1/2 cup parmesan cheese, grated (or nutritional yeast)
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh basil for garnish
  • Optional: 1/2 cup sun-dried tomatoes, chopped
  • Optional: 1 cup spinach leaves
  • Optional: 1/4 cup pine nuts, toasted
  • Optional: Red pepper flakes for a spicy kick

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
  4. Add the diced eggplant and cook until slightly softened, about 5 minutes.
  5. Add zucchini and cherry tomatoes to the skillet. Stir and season with oregano, salt, and pepper.
  6. In a large baking dish, combine cooked pasta, sautéed vegetables, and marinara sauce. Mix well.
  7. Top with mozzarella and parmesan cheese.
  8. Bake for 25-30 minutes, or until the cheese is golden and bubbly.
  9. Let it cool slightly, garnish with fresh basil, and serve.

Notes

Salt your eggplant before cooking to remove excess moisture and bitterness. Roast the eggplant for deeper flavor. Use fresh herbs and freshly grated cheese for best results.

Nutrition

Keywords: eggplant pasta bake, zucchini pasta, vegetarian dinner, healthy pasta bake

Find it online: https://www.eatbrightly.com/eggplant-pasta-bake-tomato-zucchini/