Eggplant Pasta Bake

Recipe adapted from Feel Good Foodie. Serves 6.

Ingredients:

• 2 eggplants, cut into 1-inch pieces
• 1/4 c. olive oil, plus more as needed
• 1 tsp. salt
• Black pepper, to taste
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 3/4 tsp. crushed red pepper
• 1 lb. rigatoni
• 1 40 oz. jar marinara sauce
• 1 c. freshly grated parmesan cheese 
• 2 c. shredded mozzarella cheese, divided
• Fresh basil leaves, torn

Directions:

1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
2. Place the eggplant, olive oil (use as much as needed to lightly coat the eggplant), 1 tsp. salt, and black pepper on the prepared sheet pan. Roast for 10 minutes, then remove eggplant and flip the eggplant, then return to the oven for 10 more minutes. After 20 total minutes of the eggplant roasting, add the onions, garlic, crushed red pepper to the baking sheet and drizzle them with olive oil and return to the oven until the eggplant is golden brown and caramelized, 15 more minutes.
3. Meanwhile, bring a large pot of heavily salted water to a boil and cook pasta until barely al dente. Reserve 1 ½ c. pasta cooking water, then drain and rinse pasta under cold water.
4. Grease your 9×13 baking dish and transfer the pasta to the baking dish. Add 1/2 the marinara and stir as much reserved pasta cooking water as needed until the sauce is glossy.
5. When the eggplant is done cooking, transfer it on top of the pasta. Fold in the Parmesan cheese, 1 c. mozzarella. Add the remaining marinara sauce and combine. Top with remaining 1 c. mozzarella.
6. Lower the oven temperature to 375°F and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with torn fresh basil to serve.

Eggplant Pasta Bake: