Eggplant and pasta are a match made in heaven, especially in this soulful vegan eggplant pasta bake. Fresh eggplant is roasted to bring out its naturally meaty texture while you whip together a simple marinara sauce loaded with onions, garlic, and peppers. The tofu stands in for ricotta cheese, offering extra plant-based protein and a soft, creamy texture. Top it all off with a little vegan cheese for that classic melt and you have a simple, vegan meal the whole family will want to eat any night of the week!
This recipe was developed with GoodPLANet Foods, one of my favorite vegan cheese companies, for a social media post. I was not paid to publish this post on the blog, but I do think you will love it!
What is an Italian Eggplant Pasta Bake?
This vegan eggplant pasta recipe is a fun alternative to baked rigatoni or pasta alla norma, a traditional Sicilian recipe that features eggplant cooked in a delicious pasta sauce.
For this recipe, we're using lots of summery vegetables, a handful of pantry staples, and a few easy vegan swaps for just the right balance of textures and flavors.
The cooked pasta is layered with cheese, crumbled tofu, roasted eggplant, and the veggie-packed tomato sauce, then covered in more cheese and baked.
It can be served as a side dish, but it's hearty enough to enjoy as a complete meal that will keep you full for hours.
Why you’ll love this Vegan Eggplant Pasta Bake
- Fun twist on a traditional pasta recipes
- Timeless, classic flavors everyone craves
- Loaded with plenty of veggies, protein, and fiber to keep you full all night
- Uses tofu and GoodPLANet foods cheese to replace the dairy
- Ready to serve in just an hour
- Makes the best leftovers and reheats nicely for meal prep
- Tastes great with a fresh salad or hunk of garlic bread on the side
Ingredients for Vegan Eggplant Pasta Bake
This eggplant pasta dish relies on a couple of pantry staples and a bunch of fresh, seasonal vegetables. This is a great way to use up some produce that is starting to wilt or turn soft since you'll never know it after baking!
- Rigatoni - I like to use rigatoni to hold onto lots of sauce, but you can use your favorite pasta shape. You can also use gluten-free, whole wheat, or whichever type of pasta you prefer.
- Crushed tomatoes - This is the base for the marinara sauce. It's important to use the right type of tomatoes, so make sure the can says crushed (not tomato sauce or diced tomatoes).
- Water
- Eggplant - These needs to be thinly sliced and then quartered before roasting.
- Onion & fresh garlic - To build flavor into the sauce.
- Baby bell peppers - These are naturally sweet and tender, and add a nice extra layer of flavor.
- Extra virgin olive oil - You'll need a bit of olive oil to roast the eggplant and saute the aromatics for the sauce.
- Spices - Season generously with sea salt, garlic powder, and Italian seasoning.
- Firm tofu - Crumbled tofu looks and acts like ricotta in this dish while adding a lot of plant-based protein. Make sure it says firm, not extra firm or soft.
- GoodPLANetfoods Italian Style Mozzarella Cheese - This recipe uses one block of vegan mozzarella cheese for that all-important cheesy texture and flavor. I love that this Italian-style cheese includes tomatoes, peppers, and herbs, which makes it a great addition to all of my favorite pasta dishes. You can find it in these stores near you or replace it with your favorite brand of vegan mozzarella.
- Fresh basil leaves - For garnish. I love to use fresh basil for this, but you can also use fresh parsley.
How to Make Vegan Eggplant Pasta Bake
The secret here is to go slow to go fast. It's all about building flavor and preserving the texture of the eggplant, which is why you want to roast it first before adding it to the pasta. The sauce doesn't require a lot of time or effort either, but don't rush. It's all very simple if you just follow the steps in the recipe card below.
- Preheat oven to 400 degrees
- To a sheet pan, add sliced eggplant, garlic powder, 1 tsp Italian seasoning, 1 pinch salt, 1 tbsp olive oil and toss well. Spread in a single layer and bake for 20 minutes.
- Put on water to boil for pasta according to the package directions until it reaches al dente. Strain off the pasta water and reserve for assembly.
- Make the sauce. In a large and deep sauce pan heat remaining olive oil, add onion and garlic and cook for 4 minutes until fragrant. Then add peppers and cook 5 more minutes. Season with a pinch of salt. Add tomatoes, water, remaining Italian seasoning and let simmer for 10 minutes until pasta is ready and so is eggplant.
- In a casserole or lasagna pan add the pasta and ¾ of the sauce and stir.
- Top with half of the grated cheese, then make a layer of crumbled tofu, then a layer of eggplant. Top with desired amount of remaining sauce and the rest of the grated cheese. Cover with tin foil and bake for 30 minutes.
- Serve with fresh basil as a garnish.
Storing Suggestions
Allow the pasta to cool, then store the leftover pasta in an airtight container in the fridge for 3-4 days. To reheat, it's easiest to microwave for just a few minutes to warm everything up although you can bake the leftovers, too.
Tips for Making the Best Italian Eggplant Pasta Bake
- Garnish generously. To make this pasta your own, feel free to add whichever garnishes you'd like. It's great with some toasted bread crumbs for extra crunch, spicy red pepper flakes, fresh herbs, extra roasted eggplant, pine nuts, and a little vegan parmesan cheese.
- Add plant-based meat. If you want to add more protein, try adding cooked lentils to the sauce or your favorite plant-based meat crumbles to replicate the texture of ground beef.
- Deglaze with red wine. If you have a few extra minutes, add a splash of red wine to the pan after sauteeing the onions and garlic. Cook it down, then add the tomatoes.
FAQs
Yes! Gluten-free pasta is an easy swap in this dish. Just use cook the pasta to the directions on the package, strain, and bake like normal.
The tofu is a great way to increase the protein content to make this eggplant pasta more satisfying. If you aren't a fan, you can skip it or replace it with your favorite vegan ricotta.
Absolutely! You can easily add even more veggies, if you'd like. I'd recommend roasting them, like the eggplant, to bring out a meaty texture and remove some of their moisture. Some of my favorite options include fresh mushrooms, zucchini, or yellow squash.
Other Delicious Vegan Pasta Recipes
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Vegan Italian Eggplant Pasta Bake
Ingredients
- 16 oz rigatoni
- 22 oz crushed tomatoes
- 16 oz water
- 2 eggplants cut in thin slices and then quartered
- 1 tsp garlic powder
- 1 onion
- 3 cloves garlic
- 4 baby bell peppers cut in strips
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 block firm tofu crumbled
- 1 block GoodPLANetfoods Italian Style Mozzarella Cheese grated on a box grater
- 2-3 leaves fresh basil chopped for garnish
Instructions
- Preheat oven to 400 degrees.
- To a sheet pan add eggplant, garlic powder, 1 tsp Italian seasoning, 1 pinch salt, 1 tbsp olive oil and toss well. Spread in a single layer and bake for 20 minutes.
- Put on water to boil for pasta. Cook pasta al dente and reserve for assembly.
- Make the sauce. In a large and deep sauce pan heat remaining olive oil, add onion and garlic and cook for 4 minutes until fragrant. Then add peppers and cook 5 more minutes. Season with a pinch of salt. Add tomatoes, water, remaining Italian seasoning and let simmer for 10 minutes until pasta is ready and so is eggplant.
- In a casserole or lasagna pan add the pasta and ¾ of the sauce and stir.
- Top with half of the grated cheese, then make a layer of crumbled tofu, then a layer of eggplant. Top with desired amount of remaining sauce and the rest of the grated cheese. Cover with tin foil and bake for 30 minutes.
- Serve with fresh basil garnish.