Eggplant Parmesan Pasta Bake with Mozzarella & Basil is a comforting Italian-inspired casserole that combines tender pasta, crispy breaded eggplant, rich marinara sauce, and gooey melted mozzarella. It’s essentially a deconstructed eggplant parmesan layered into a hearty pasta bake, making it perfect for weeknight dinners or family gatherings.

This dish celebrates the flavors of classic Italian comfort food — the sweetness of roasted eggplant, the tang of marinara, the creaminess of melted cheese, and the freshness of basil. The pasta absorbs the sauce, creating a cohesive, flavorful casserole that’s warm, cheesy, and satisfying.

Why I Love This Recipe

I love this recipe because it turns classic eggplant parmesan into a convenient, all-in-one pasta bake. The crispy, golden-breaded eggplant pairs beautifully with al dente pasta, while the layers of marinara and mozzarella create a rich, comforting flavor profile.

It’s a vegetarian-friendly dish that feels indulgent without being overly heavy, and the fresh basil adds a pop of color and aromatic freshness.

Why It’s a Must-Try Dish

This dish is a must-try because it combines all the best elements of eggplant parmesan with pasta in a simple, family-friendly format.

The layers of pasta, crispy eggplant, tangy marinara, and melted mozzarella create a harmonious, flavorful meal.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 35–40 minutes
• Total Time: 55–60 minutes
• Servings: 6 servings
• Calories: ~480 kcal per serving
• Course: Main Course
• Cuisine: Italian

Ingredients

For the Eggplant:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups breadcrumbs
• ½ tsp salt
• ¼ tsp black pepper
• 3 tbsp olive oil, for frying

For the Pasta Bake:

• 12 oz (340 g) pasta (penne or rigatoni)
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup fresh basil, chopped
• Salt, to taste

Step-by-Step Preparation Method

Step 1: Prepare the Eggplant

1. Preheat oven to 375°F (190°C).
2. Lightly salt the eggplant slices and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
3. Set up a breading station: flour, beaten eggs, breadcrumbs seasoned with salt and pepper.
4. Dredge each eggplant slice in flour, then egg, then breadcrumbs.
5. Heat olive oil in a large skillet over medium heat. Fry eggplant slices for 2–3 minutes per side until golden brown. Drain on paper towels.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Drain and set aside.

Step 3: Assemble the Pasta Bake

1. Spread 1 cup of marinara sauce on the bottom of a greased 9×13-inch baking dish.
2. Add half of the cooked pasta, then half of the fried eggplant slices.
3. Spoon 1 cup of marinara sauce over the eggplant and sprinkle 1 cup of mozzarella.
4. Repeat layers with remaining pasta, eggplant, sauce, and mozzarella.
5. Sprinkle Parmesan cheese on top.

Step 4: Bake

1. Cover the dish with aluminum foil and bake for 20 minutes.
2. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden.
3. Let the bake cool for 5 minutes before serving.

Step 5: Serve

1. Garnish with chopped fresh basil.
2. Serve hot with garlic bread or a side salad.

How to Serve

• Serve as a main vegetarian course for lunch or dinner.
• Pairs beautifully with a crisp white wine like Pinot Grigio or a light red like Chianti.
• Add a side of garlic bread and a green salad for a complete Italian-inspired meal.

Recipe Tips

• Eggplant Prep: Salting the eggplant removes excess moisture and reduces bitterness.
• Crispy Eggplant: Frying gives the best texture, but you can also bake slices at 400°F for 20 minutes for a lighter version.
• Cheese: Use fresh mozzarella or a high-quality shredded blend for best melting.
• Sauce: Homemade marinara enhances flavor, but store-bought works fine for convenience.
• Layering: Ensure even layering of pasta, eggplant, and sauce for uniform flavor.

Recipe Variations

1. Gluten-Free Version: Use gluten-free pasta and gluten-free breadcrumbs.
2. Vegan Version: Use dairy-free mozzarella and ricotta, and substitute eggs with a flaxseed mixture for breading.
3. Meaty Twist: Add cooked Italian sausage or ground beef between layers.
4. Vegetable Boost: Include zucchini or bell peppers for added nutrition and color.
5. Extra Cheesy: Add ricotta between layers for a creamier texture.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for 3–4 days.
• Freezing: Assemble the bake (without baking) and freeze for up to 2 months. Thaw overnight and bake as directed.
• Reheating: Reheat in the oven at 350°F for 15–20 minutes until heated through and cheese is melted.

Special Equipment Needed

• 9×13-inch baking dish
• Large skillet for frying eggplant
• Large pot for pasta
• Aluminum foil
• Wooden spoon or spatula

Frequently Asked Questions (FAQ)

Q1: Can I bake the eggplant instead of frying?
Yes — brush slices with olive oil and bake at 400°F for 20–25 minutes until golden.

Q2: Can I make this ahead of time?
Yes — assemble and refrigerate for up to 24 hours before baking.

Q3: Can I use a different pasta?
Yes — penne, rigatoni, ziti, or rotini work well.

Q4: Can I add other vegetables?
Yes — zucchini, bell peppers, or mushrooms can be layered with the eggplant.

Q5: How can I make it lighter?
Bake the eggplant instead of frying and reduce the cheese slightly.

Conclusion

Eggplant Parmesan Pasta Bake with Mozzarella & Basil is a hearty, cheesy, and comforting dish that elevates classic Italian flavors into a family-friendly casserole. Crispy eggplant, tender pasta, tangy marinara, and melted cheese create a perfect balance of textures and flavors.

Whether you’re cooking for vegetarians, hosting a dinner, or craving a cozy weeknight meal, this pasta bake delivers satisfaction in every bite. It’s versatile, delicious, and a must-try for anyone who loves cheesy Italian comfort food.