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Eggplant Parmesan Pasta Bake with Mozzarella u0026amp; Basil

Elina James
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Pasta
Cuisine Italian
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare the Eggplant : Preheat oven to 375°F (190°C). Lightly salt the eggplant slices and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel. Set up a breading station: flour, beaten eggs, breadcrumbs seasoned with salt and pepper. Dredge each eggplant slice in flour, then egg, then breadcrumbs. 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 : Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
  • Step 3: Assemble the Pasta Bake : Spread 1 cup of marinara sauce on the bottom of a greased 9x13-inch baking dish. Add half of the cooked pasta, then half of the fried eggplant slices. Spoon 1 cup of marinara sauce over the eggplant and sprinkle 1 cup of mozzarella. Repeat layers with remaining pasta, eggplant, sauce, and mozzarella. Sprinkle Parmesan cheese on top.
  • Step 4: Bake : Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden. Let the bake cool for 5 minutes before serving.
  • Step 5: Serve : Garnish with chopped fresh basil. Serve hot with garlic bread or a side salad.