Cheesy Eggplant Pasta Bake
Cheesy Eggplant Pasta Bake. Nothing like an extra cheesy, super saucy, eggplant pasta bake. Think eggplant parm but in the form of one big old cheesy pasta bake. Topped with fresh basil leaves, filled with lots of cheese, and alllll that delicious eggplant. Happy Thursday guys !!
First Thursday of the season at the beach and were kicking off the weekend with this extra cheesy, super saucy eggplant pasta bake. It’s loaded with lots of cheeses, a tomato based sauce, and topped with plenty of fresh basil leaves. So you know I am getting the springtime vibes whenever fresh basil is involved.
This dish is good for anytime of the year though. Because it’s just so delicious. And I mean who doesn’t love a big cheesy pasta bake, am I right? Plus it’s definitely a little chilly out tonight, so we’re getting cozy by the fire. And this pasta bake is the perfectly cozy dish to go with the night.
This weekend we are celebrating my dads birthday. Which is partly why we are kicking the weekend off early on Thursday. Then tomorrow we are doing a fun and simple pizza and marg night for the usual Friday. And finally Saturday is his actual birthday and we are going out to dinner. We are going to a seafood restaurant that we have never been to before. They have an oyster bar and I am so excited. And of course whenever there is a celebration we have Dom !! Cheers to the weekend and birthday celebrations.
Ingredients
1 pound pasta
6 tablespoons olive oil; divided
1 large eggplant; cubed
salt and pepper
1/2 sweet onion; chopped
2 garlic cloves; chopped
1 teaspoon red pepper flakes
28 ounce can chopped tomatoes
1 cup parmesan
1 pound fresh mozzarella; cubed
1 cup fresh basil leaves
Directions
Preheat the oven to 375 degrees. Cook the pasta until very al dente. Drain, reserving 2 cups of pasta water. Rinse under cold water and transfer to a large bowl.
Cook the eggplant in 2 batches, using 4 tablespoons of olive oil. Sprinkle with salt and pepper. When golden on all sides transfer to the bowl with the pasta. In the same skillet, add the remaining 2 tablespoons of olive oil. Add the onion and garlic. Sauté until softened. Add the red pepper flakes and the chopped tomatoes. Cook until bubbly for about 10 minutes. Stir in the reserved pasta water. Continue to cook for another 10 minutes.
Add the tomato sauce, parmesan, half the mozzarella, and basil to the bowl with the pasta and the eggplant. Transfer to a greased baking dish. Top with remaining mozzarella. Transfer to the oven and cook for 20 - 25 minutes or until bubbly. Serve topped with extra basil.
