18 Delicious Eggplant Pasta Recipes for Every Occasion

Oh, eggplant lovers, rejoice! Whether you’re craving a quick weeknight dinner, a seasonal summer delight, or just some hearty comfort food, we’ve got you covered with these 18 mouthwatering eggplant pasta recipes. Perfect for every occasion, each dish promises to bring a little extra joy to your table. So, grab your fork and let’s dive into the delicious possibilities that await!

Spicy Eggplant Pasta with Garlic and Chili

Mmm, imagine this: a bowl of pasta that’s not just a vehicle for sauce but a saucy, spicy, garlicky adventure that’ll make your taste buds do a happy dance. Our Spicy Eggplant Pasta is here to turn your dinner into a flavor-packed fiesta, no sombrero required.

Ingredients

• 2 medium eggplants, diced into 1-inch cubes
• 8 oz of your favorite pasta (we’re partial to penne for this one)
• 4 cloves of garlic, minced (because more is more)
• A couple of glugs of olive oil (about 2 tbsp)
• A splash of red pepper flakes (or a handful if you’re feeling brave)
• 1 can (14.5 oz) of diced tomatoes
• A pinch of salt (to make the flavors pop)
• A handful of fresh basil, torn (for that Instagram-worthy garnish)

Instructions

1. Preheat your oven to 400°F because we’re about to get roasting.
2. Toss those eggplant cubes with a glug of olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes until they’re golden and tender. Tip: Give them a stir halfway through for even browning.
3. While the eggplant does its thing, cook the pasta according to the package instructions until al dente. Drain and set aside, saving a cup of pasta water because we’re not wasteful here.
4. Heat another glug of olive oil in a pan over medium heat. Add the garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Tip: Don’t let the garlic brown unless you’re into bitter surprises.
5. Pour in the diced tomatoes and let the mixture simmer for 10 minutes, stirring occasionally. Tip: If it’s too thick, loosen it up with a splash of that reserved pasta water.
6. Add the roasted eggplant and cooked pasta to the pan, tossing everything together until the pasta is well coated in the sauce.
7. Finish with torn basil leaves because green makes everything better.

Get ready to twirl your fork into a dish that’s got the perfect balance of spicy, savory, and slightly sweet. Serve it up with a side of crusty bread to sop up any rogue sauce, and watch it disappear before your eyes.

Creamy Eggplant Pasta with Ricotta and Basil

Buckle up, pasta lovers! We’re diving fork-first into a dish that’s as creamy as it is dreamy, with eggplants playing the lead role in this culinary rom-com. It’s the kind of meal that’ll have you writing love letters to your plate.

Ingredients

• 2 medium eggplants, diced into 1-inch cubes
• A generous glug of olive oil (about 1/4 cup)
• 3 cloves of garlic, minced (because more is more)
• A pinch of red pepper flakes, for a little kick
• 1 lb of your favorite pasta (we’re partial to rigatoni here)
• A splash of pasta water (save it like it’s liquid gold)
• 1 cup of ricotta cheese (the creamier, the better)
• A handful of fresh basil leaves, torn (for that Instagram-worthy green)
• Salt and pepper, to make everything pop

Instructions

1. Preheat your oven to 400°F because we’re about to get those eggplants perfectly tender.
2. Toss the diced eggplants with that generous glug of olive oil, a good pinch of salt, and spread them out on a baking sheet. Roast for 25 minutes, or until they’re golden and begging to be eaten.
3. While the eggplants are doing their thing, bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Pro tip: undercook it by a minute for that perfect al dente bite.
4. In a large pan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until the garlic is golden and fragrant—about 1 minute. Don’t let it burn, or you’ll have to start over (and we’ll cry with you).
5. Add the roasted eggplant to the pan, stirring to coat it in that garlicky goodness. Then, toss in the cooked pasta, a splash of that saved pasta water, and the ricotta, stirring until everything is creamy and combined. Season with salt and pepper to taste.
6. Finish by folding in the torn basil leaves, because fresh herbs make everything better.

Heavenly doesn’t even begin to cover it. The creamy ricotta clings to every nook and cranny of the pasta, while the roasted eggplant adds a meaty texture that’s downright addictive. Serve it with a sprinkle of extra basil and a side of crusty bread to sop up every last bit of sauce.

Roasted Eggplant Pasta with Tomato and Mozzarella

Oh boy, do we have a treat for you today! Imagine diving into a plate of perfectly roasted eggplant, tangled in al dente pasta, with juicy tomatoes and melty mozzarella playing hide and seek in every bite. It’s the kind of dish that makes you want to cancel your plans and have a solo pasta party.

Ingredients

• 1 large eggplant, cubed (about 2 cups)
• 2 cups of your favorite pasta (we’re partial to penne)
• A generous glug of olive oil (about 2 tbsp)
• 2 cloves of garlic, minced (because garlic is life)
• A couple of handfuls of cherry tomatoes, halved
• A ball of fresh mozzarella, torn into chunks
• A splash of balsamic vinegar (about 1 tbsp)
• A pinch of red pepper flakes (for a little kick)
• Salt and freshly ground black pepper, to make it all sing
• A few basil leaves, torn (for that Instagram-worthy finish)

Instructions

1. Preheat your oven to 400°F because we’re about to roast some eggplant to perfection.
2. Toss the cubed eggplant with a glug of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, flipping halfway, until they’re golden and tender. Tip: Don’t crowd the pan, or they’ll steam instead of roast.
3. While the eggplant does its thing, cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining. Tip: Salt the water like the sea for the best flavor.
4. In a large pan, heat a splash of olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Tip: Keep the garlic moving to prevent it from burning.
5. Add the roasted eggplant, cherry tomatoes, and cooked pasta to the pan. Toss everything together, adding a splash of balsamic vinegar and a bit of the reserved pasta water to bring it all together.
6. Remove from heat and gently fold in the mozzarella chunks. The residual heat will melt it just enough.
7. Season with salt and pepper to taste, and finish with torn basil leaves.

Creamy, tangy, with a hint of spice, this dish is a texture lover’s dream. Serve it in a big bowl with extra basil on top, or go wild and stuff it into a hollowed-out eggplant for a show-stopping presentation.

Eggplant Pasta alla Norma with Ricotta Salata

Zesty and zippy, this Eggplant Pasta alla Norma with Ricotta Salata is like a summer romance in your mouth—intense, fleeting, and utterly unforgettable. Perfect for those nights when you want to impress without the stress, this dish is a crowd-pleaser that whispers ‘I’m fancy’ but shouts ‘I’m easy’!

Ingredients

• 1 large eggplant, cubed (about 2 cups)
• 2 tbsp olive oil, plus a splash for drizzling
• 3 cloves garlic, minced
• A pinch of red pepper flakes (because life’s too short for bland food)
• 1 can (28 oz) crushed tomatoes
• A couple of fresh basil leaves, torn
• 8 oz pasta (rigatoni or penne works great)
• 1/2 cup ricotta salata, crumbled
• Salt, to make it all come together

Instructions

1. Preheat your oven to 400°F because we’re about to get that eggplant crispy.
2. Toss the cubed eggplant with 2 tbsp olive oil and a generous pinch of salt on a baking sheet. Roast for 25 minutes, flipping halfway, until golden and tender.
3. While the eggplant does its thing, cook the pasta according to package instructions but steal a minute less for al dente perfection. Drain, saving a cup of pasta water for later.
4. In a large pan, heat a splash of olive oil over medium. Add garlic and red pepper flakes, sautéing until fragrant (about 30 seconds)—don’t let the garlic turn into tiny brown soldiers.
5. Pour in the crushed tomatoes, bring to a simmer, and let it bubble away for 10 minutes. Stir in the roasted eggplant and torn basil.
6. Toss the pasta into the sauce, adding splashes of pasta water until it’s as saucy as you like. Tip: The starch in the pasta water is your secret weapon for a silky sauce.
7. Serve topped with crumbled ricotta salata and an extra drizzle of olive oil because we’re not monsters.

Fabulously rich with a smoky depth from the roasted eggplant, this pasta is a textural dream—creamy ricotta salata against the hearty sauce and al dente pasta. Try serving it with a side of crusty bread to sop up every last bit of sauce, or under the stars for an impromptu dinner date with yourself.

Vegan Eggplant Pasta with Cashew Cream

Today’s the day we ditch the dairy but keep all the decadence with a dish that’s as easy on the eyes as it is on your conscience. Think creamy, dreamy pasta that hugs your fork just right, with a smoky eggplant twist that’ll have you forgetting all about the cheese.

Ingredients

• 1 large eggplant, diced into bite-sized pieces
• 2 cups of your favorite pasta (we’re partial to penne for this one)
• A generous splash of olive oil
• 3 cloves of garlic, minced (because more is more)
• A pinch of red pepper flakes, for a little kick
• 1 cup of raw cashews, soaked overnight (trust us, it’s worth the wait)
• A couple of tablespoons of nutritional yeast, for that cheesy vibe
• Juice of half a lemon, to brighten things up
• Salt and pepper, because seasoning is key
• A handful of fresh basil, torn (for that Instagram-worthy garnish)

Instructions

1. Preheat your oven to 400°F and toss the diced eggplant with a splash of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25 minutes, or until golden and tender.
2. While the eggplant does its thing, cook the pasta according to the package instructions until al dente. Drain and set aside, saving a cup of pasta water for later.
3. In a blender, combine the soaked cashews, nutritional yeast, lemon juice, a pinch of salt, and enough water to cover. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
4. Heat a splash of olive oil in a large pan over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
5. Add the roasted eggplant and cooked pasta to the pan, stirring to combine. Pour in the cashew cream and a splash of the reserved pasta water, tossing everything together until the pasta is beautifully coated.
6. Season with salt and pepper to taste, then serve garnished with torn basil leaves.

Creamy, smoky, and with just the right amount of kick, this pasta is a testament to the magic of cashew cream. Serve it with a side of crusty bread to sop up every last bit of sauce, or enjoy it straight from the pan—we won’t judge.

Eggplant and Mushroom Pasta in a Rich Tomato Sauce

Mmm, imagine diving into a bowl where tender eggplant and earthy mushrooms cozy up in a luxuriously rich tomato sauce, all tangled in perfectly al dente pasta. It’s the kind of dish that makes you forget your name for a second.

Ingredients

• 2 cups of diced eggplant (about 1 medium eggplant)
• 1.5 cups of sliced mushrooms (cremini or button work great)
• 2 tbsp olive oil (because we’re fancy)
• 3 cloves of garlic, minced (or more, we don’t judge)
• 1 can (28 oz) of crushed tomatoes (the backbone of our sauce)
• A splash of red wine (for the sauce and the chef)
• 1 tsp sugar (to balance the acidity)
• A couple of fresh basil leaves, torn (for that herby freshness)
• 8 oz of your favorite pasta (penne or spaghetti, you do you)
• Salt and pepper (to make everything pop)

Instructions

1. Heat olive oil in a large pan over medium heat. Toss in the eggplant and mushrooms, cooking until they’re golden and tender, about 10 minutes. Tip: Don’t crowd the pan, or they’ll steam instead of caramelize.
2. Add the minced garlic and cook for 1 minute until fragrant. Tip: Keep the garlic moving to prevent it from burning.
3. Pour in the crushed tomatoes, red wine, and sugar. Season with salt and pepper. Let it simmer for 20 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be saucy.
4. Meanwhile, cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
5. Combine the drained pasta with the sauce, adding a splash of pasta water if needed to loosen it up. Stir in the torn basil leaves.

Final thoughts: The eggplant and mushrooms bring a meaty texture without the meat, while the tomato sauce is rich with a hint of sweetness from the wine and sugar. Serve it with a sprinkle of Parmesan and a side of crusty bread to sop up every last bit of sauce.

Baked Eggplant Pasta with Layers of Cheese

Picture this: a dish so cheesy, so layered, and so downright delicious that it’ll have you forgetting your name. That’s right, we’re diving fork-first into a baked eggplant pasta that’s basically a hug in casserole form.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 cups of your favorite pasta sauce (because life’s too short for mediocre sauce)
• 1 pound of pasta (penne or rigatoni works wonders here)
• A generous handful of shredded mozzarella (we’re not measuring happiness)
• A couple of tablespoons of olive oil (for that golden, crispy eggplant)
• A splash of balsamic vinegar (for a little tangy kick)
• Salt and pepper (to make your taste buds dance)

Instructions

1. Preheat your oven to 375°F because we’re about to get toasty.
2. Toss those eggplant rounds with olive oil, salt, and pepper, then lay them out on a baking sheet. Pop them in the oven for 25 minutes, flipping halfway, until they’re golden and tender.
3. While the eggplant does its thing, cook the pasta al dente according to the package instructions. Drain and set aside, but save a cup of pasta water – it’s liquid gold for sauces.
4. In a baking dish, layer half the pasta, half the sauce, and half the eggplant. Repeat. Top with mozzarella like you’re frosting a cake.
5. Bake uncovered for 20 minutes, or until the cheese is bubbly and slightly browned. Let it sit for 5 minutes before serving – patience is a virtue, especially with cheese.

Unbelievable how the eggplant turns silky, the pasta soaks up all that saucy goodness, and the cheese… oh, the cheese. Serve this bad boy with a side of garlic bread for the ultimate carb-on-carb love story.

Eggplant Pasta with Olives and Capers

Today’s the day we ditch the mundane and dive fork-first into a dish that’s as bold in flavor as it is in personality—Eggplant Pasta with Olives and Capers. Trust me, your taste buds will throw a party, and everyone’s invited.

Ingredients

• 1 large eggplant, diced into bite-sized pieces
• A couple of glugs of olive oil
• 2 cloves of garlic, minced (because more is always better)
• A splash of red wine vinegar
• 1 cup of pitted kalamata olives, roughly chopped
• 2 tbsp of capers, because they’re the unsung heroes of flavor
• 8 oz of your favorite pasta (we’re not here to judge)
• A pinch of red pepper flakes (for those who like it spicy)
• Salt and freshly ground black pepper, to make everything right in the world

Instructions

1. Preheat your oven to 400°F because we’re about to get crispy with that eggplant.
2. Toss the diced eggplant with a couple of glugs of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until golden and tender, flipping halfway through. Tip: Don’t crowd the pan, or you’ll steam instead of roast.
3. While the eggplant does its thing, cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water; it’s liquid gold for sauces.
4. In a large pan, heat a glug of olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant—about 30 seconds. Tip: Keep the garlic moving to avoid a bitter surprise.
5. Add the roasted eggplant, olives, capers, and a splash of red wine vinegar to the pan. Stir to combine, then toss in the cooked pasta. Tip: If it’s looking a bit dry, loosen it up with some of that reserved pasta water.
6. Season with salt and pepper, give it one final toss, and serve immediately. This dish is a symphony of textures—creamy eggplant, chewy olives, and al dente pasta—with a flavor profile that’s briny, tangy, and utterly irresistible. Try topping it with a sprinkle of feta for an extra layer of deliciousness.

Quick Eggplant Pasta with Fresh Herbs

Feeling peckish and in dire need of a veggie-packed dish that won’t have you slaving over the stove? Let’s dive into a pasta that’s as easy on the eyes as it is on your schedule, starring the humble eggplant in all its glossy, purple glory.

Ingredients

• 1 medium eggplant, diced into bite-sized pieces
• 8 oz of your favorite pasta (because life’s too short for boring noodles)
• A couple of garlic cloves, minced (more if you’re feeling brave)
• A splash of olive oil (about 2 tbsp)
• A handful of fresh basil, torn (because we’re fancy like that)
• A sprinkle of red pepper flakes (for that gentle kick)
• Salt, just enough to make the flavors pop
• 1/2 cup of grated Parmesan (or more, no judgment here)

Instructions

1. Preheat your oven to 400°F because we’re about to get roasting.
2. Toss those eggplant cubes with a splash of olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes, or until they’re golden and tender. Tip: Give them a stir halfway through for even browning.
3. While the eggplant does its thing, cook the pasta according to the package instructions. Tip: Save a cup of pasta water before draining; it’s liquid gold for sauces.
4. In a pan, heat a bit more olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant (about 30 seconds). Tip: Don’t let the garlic brown, or it’ll turn bitter.
5. Add the roasted eggplant and cooked pasta to the pan. Toss everything together, adding a splash of pasta water to bring it all together.
6. Stir in the torn basil and half the Parmesan, mixing until the cheese melts into a creamy sauce.

Last but not least, serve this beauty with the remaining Parmesan on top. The eggplant turns meltingly tender, the pasta gets coated in a garlicky, cheesy sauce, and the basil adds a fresh pop. Perfect for a solo dinner that feels like a hug or impressing a date with minimal effort.

Eggplant Pasta with Sausage and Peppers

Oh, the joys of a dish that brings the garden and the butcher together in a harmonious dance on your plate! This eggplant pasta with sausage and peppers is like a party where everyone’s invited, and the dress code is ‘delicious.’

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 cups of your favorite pasta (because life’s too short for boring pasta)
• 1 lb Italian sausage, casings removed (let’s keep it casual)
• 2 bell peppers, sliced (any color, but make it rainbows if you’re feeling fancy)
• 3 cloves garlic, minced (or more, we don’t judge)
• A splash of olive oil (the good stuff)
• A couple of pinches of salt and pepper (to keep things interesting)
• 1/2 cup grated Parmesan (because cheese is life)
• A handful of fresh basil, torn (for that Instagram-worthy garnish)

Instructions

1. Preheat your oven to 400°F because we’re about to get this party started.
2. Toss those eggplant cubes with a splash of olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes until they’re golden and tender. Tip: Give them a stir halfway through to avoid any eggplant drama.
3. While the eggplant is doing its thing, cook the pasta according to the package instructions. Drain and set aside, but save a cup of pasta water for later. It’s like liquid gold.
4. In a large skillet, brown the sausage over medium heat, breaking it up with a spoon. Once it’s looking deliciously browned, add the bell peppers and garlic. Cook for about 5 minutes until the peppers soften. Tip: If the skillet gets dry, a little pasta water can save the day.
5. Add the roasted eggplant and cooked pasta to the skillet. Toss everything together with a splash of pasta water to bring it all together. Tip: This is where the magic happens, so don’t rush it.
6. Serve it up with a generous sprinkle of Parmesan and a scattering of fresh basil. Because presentation matters, folks.

And just like that, you’ve got a dish that’s as hearty as it is vibrant. The eggplant melts into the pasta, the sausage brings the spice, and the peppers add a sweet crunch. Serve it with a side of crusty bread to sop up all that goodness, or just eat it straight from the skillet—we won’t tell.

Eggplant and Zucchini Pasta with Lemon Zest

Oh boy, do we have a zesty little number for you today that’ll make your taste buds dance the cha-cha! This Eggplant and Zucchini Pasta with Lemon Zest is like summer in a bowl, minus the sunburn.

Ingredients

• 2 cups of pasta (whatever shape makes your heart sing)
• 1 medium eggplant, diced into bite-sized pieces
• 1 medium zucchini, sliced into half-moons
• 2 cloves of garlic, minced (because vampires aren’t invited)
• A splash of olive oil (about 2 tbsp)
• The zest of 1 lemon (for that sunny kick)
• A couple of pinches of salt (to keep things interesting)
• A handful of fresh basil, torn (for the green confetti effect)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Tip: Save a cup of pasta water for later; it’s liquid gold for sauces.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the eggplant and zucchini, sautéing until they’re golden and tender, about 10 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the veggies instead of sautéing them.
3. Add the minced garlic to the skillet and cook for another minute until fragrant. Tip: Garlic burns faster than a celebrity marriage, so keep an eye on it.
4. Drain the pasta and add it to the skillet with the veggies. Toss everything together, adding a splash of the reserved pasta water if things look dry.
5. Remove from heat and stir in the lemon zest and torn basil. Give it a final toss, and season with salt to taste.

Mmm, what you’ve got here is a dish that’s as vibrant as a sunset, with the eggplant and zucchini bringing a meaty texture without the meat, and the lemon zest adding a bright pop that’ll make your palate sing. Serve it up with a sprinkle of Parmesan if you’re feeling fancy, or enjoy it as is for a light, veggie-packed meal.

Eggplant Pasta with Pesto and Pine Nuts

Eggplant Pasta with Pesto and Pine Nuts is the kind of dish that makes you wonder why you ever bothered with takeout. It’s a symphony of flavors where the eggplant plays the lead, backed up by a chorus of pesto and pine nuts that’ll have your taste buds standing ovation.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 8 oz of your favorite pasta (because life’s too short for pasta you don’t love)
• A generous glug of olive oil (about 2 tbsp)
• A couple of garlic cloves, minced (because garlic is life)
• A handful of pine nuts (about 1/4 cup, but who’s counting?)
• A splash of lemon juice (about 1 tbsp, for that zing)
• 1/2 cup of pesto (store-bought is fine, we’re not judging)
• Salt and pepper (to make everything better)

Instructions

1. Preheat your oven to 400°F because we’re about to get this party started.
2. Toss the diced eggplant with a glug of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until they’re golden and tender, flipping halfway through. Tip: Don’t crowd the eggplant, or they’ll steam instead of roast.
3. While the eggplant is doing its thing, cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water because starchy water is liquid gold.
4. In a pan over medium heat, toast the pine nuts for 2-3 minutes until golden. Keep an eye on them; they go from toasted to burnt faster than you can say ‘oops’.
5. In the same pan, sauté the minced garlic in a bit of olive oil for about 30 seconds until fragrant. Tip: Garlic burns easily, so keep the heat medium and your attention high.
6. Combine the cooked pasta, roasted eggplant, toasted pine nuts, sautéed garlic, pesto, and a splash of lemon juice in a large bowl. Add a bit of the reserved pasta water if needed to loosen the sauce. Tip: The pasta water helps the pesto cling to the pasta like a koala to a tree.
7. Give everything a good toss, taste, and adjust the seasoning with salt and pepper if needed.

Get ready to dive into a bowl of creamy, nutty, and slightly tangy goodness. The eggplant adds a meaty texture without the meat, making it a hearty dish that’s perfect for a cozy night in. Serve it with a sprinkle of extra pine nuts on top for that crunch factor, and maybe a glass of wine because you deserve it.

Eggplant Pasta with Anchovies and Breadcrumbs

Now, let’s dive into a dish that’s as fun to make as it is to eat—imagine your fork twirling through al dente pasta, coated in a rich, umami-packed sauce with crispy breadcrumbs adding that perfect crunch. It’s a weeknight hero with a gourmet twist!

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 8 oz pasta (your favorite shape, but something that holds sauce well)
• A couple of anchovy fillets, finely chopped (don’t knock it till you’ve tried it!)
• 1/2 cup breadcrumbs (panko for extra crunch)
• A splash of olive oil (about 2 tbsp)
• 2 cloves garlic, minced (because more is more)
• A pinch of red pepper flakes (for a little kick)
• Salt (just enough to season)

Instructions

1. Preheat your oven to 400°F—this is where the magic starts.
2. Toss those eggplant cubes with a splash of olive oil and a pinch of salt, then spread them out on a baking sheet. Roast for 20 minutes until they’re golden and tender. Tip: Give them a stir halfway through for even cooking.
3. While the eggplant does its thing, cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining—this liquid gold will help your sauce cling to the pasta.
4. In a large pan, heat another splash of olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Stir in the chopped anchovies, letting them melt into the oil. This is your flavor base, so take a moment to appreciate the aroma.
6. Add the roasted eggplant to the pan, gently mashing some of the pieces to create a chunky sauce. If it’s too thick, loosen it with a bit of the reserved pasta water.
7. Toss in the cooked pasta, mixing until everything is beautifully combined. Tip: A pair of tongs is your best friend here for even coating.
8. In a small skillet, toast the breadcrumbs with a drizzle of olive oil over medium heat until golden and crispy, about 3 minutes. Keep them moving to prevent burning.
9. Sprinkle the crispy breadcrumbs over the pasta just before serving for that irresistible texture contrast.

Zesty, savory, and with just the right amount of crunch, this dish is a testament to the power of simple ingredients done right. Serve it with a side of crusty bread to scoop up every last bit of sauce, or top with a fried egg for an extra layer of decadence.

Eggplant Pasta with Sun-Dried Tomatoes and Spinach

Feast your eyes (and soon, your fork) on this vibrant, veggie-packed pasta that’s here to jazz up your dinner routine without a fuss. It’s the kind of dish that makes you feel fancy but secretly knows you’re in it for the comfort.

Ingredients

• 8 oz of your favorite pasta (because life’s too short for boring noodles)
• 1 medium eggplant, diced into bite-sized pieces (no need to peel, we’re keeping it real)
• A couple of sun-dried tomatoes, chopped (they’re like little flavor bombs)
• A handful of spinach (for that pop of color and a nod to health)
• 2 cloves of garlic, minced (the more, the merrier, right?)
• A splash of olive oil (for sautéing and slicking up those noodles)
• Salt and pepper (the dynamic duo of seasoning)
• A sprinkle of red pepper flakes (if you like a little kick)
• Grated Parmesan cheese (because cheese makes everything better)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s liquid gold for sauces.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the diced eggplant and a pinch of salt, sautéing until golden and tender, about 8 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the eggplant instead of browning it.
3. Toss in the minced garlic and chopped sun-dried tomatoes, cooking for another 2 minutes until fragrant. Tip: Garlic burns fast, so keep an eye on it!
4. Add the spinach to the skillet, stirring until just wilted, about 1 minute. Season with salt, pepper, and red pepper flakes to taste.
5. Drain the pasta and add it to the skillet with the veggies. Toss everything together, adding a splash of the reserved pasta water if needed to bring it all together.
6. Serve hot, topped with a generous sprinkle of Parmesan cheese.

Lusciously tender eggplant and pasta mingle with the bold flavors of sun-dried tomatoes and a hint of spice, all brought together with a silky coat of olive oil and Parmesan. Try serving it with a side of crusty bread to sop up every last bit of goodness.

Eggplant Pasta with Goat Cheese and Honey

Mmm, imagine twirling your fork into a plate of perfectly al dente pasta, each strand lovingly coated in a rich, savory sauce with chunks of tender eggplant, all brought together with the creamy tang of goat cheese and a sweet drizzle of honey. This isn’t just dinner; it’s a flavor adventure that’ll have you doing a happy dance in your kitchen.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 8 oz of your favorite pasta (we’re partial to fusilli for its twisty goodness)
• 2 tbsp olive oil (the good stuff)
• 3 cloves garlic, minced (because more is more)
• A splash of red wine vinegar
• 4 oz goat cheese, crumbled (it’s like fluffy clouds of deliciousness)
• 2 tbsp honey (for that sweet, sweet finish)
• A couple of fresh basil leaves, torn (for a pop of color and freshness)
• Salt and pepper to make it all sing

Instructions

1. Preheat your oven to 400°F because we’re about to get those eggplants perfectly roasted.
2. Toss the diced eggplant with 1 tbsp olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast for 25 minutes, or until they’re golden and tender. Tip: Give them a stir halfway through to ensure even cooking.
3. While the eggplant does its thing, cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining. Tip: Salting the water like the sea makes all the difference.
4. Heat the remaining 1 tbsp olive oil in a large pan over medium heat. Add the garlic and sauté for about 30 seconds until fragrant—just don’t let it burn!
5. Add the roasted eggplant to the pan, along with a splash of red wine vinegar. Stir to combine, letting the flavors mingle for a minute.
6. Toss in the cooked pasta, adding a bit of the reserved pasta water if needed to loosen the sauce. Tip: The starchy pasta water is like liquid gold for creating a silky sauce.
7. Remove from heat and stir in the crumbled goat cheese until it’s melty and glorious. Drizzle with honey and give it one final toss.
8. Garnish with torn basil leaves and an extra drizzle of honey because why not?

Dive into this dish where the creamy goat cheese and sweet honey play off the earthy eggplant, all hugged by pasta. Serve it up with a side of crusty bread to sop up every last bit of sauce, and watch as it becomes a new favorite.

Eggplant Pasta with Lentils and Feta

Just when you thought pasta couldn’t get any more comforting, along comes this eggplant pasta with lentils and feta to prove you wrong. It’s like a hug in a bowl, but with enough sophistication to impress your foodie friends.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 cups of cooked lentils (or a can, because who has time?)
• 8 oz of pasta (whatever shape makes you happy)
• A splash of olive oil
• A couple of garlic cloves, minced (or more, we don’t judge)
• 1/2 cup of crumbled feta cheese
• A pinch of red pepper flakes (for a little drama)
• Salt and pepper to make it all come together

Instructions

1. Preheat your oven to 400°F because we’re about to get crispy with that eggplant.
2. Toss the diced eggplant with a splash of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until they’re golden and tender. Tip: Don’t crowd the pan, or you’ll steam instead of roast.
3. While the eggplant does its thing, cook the pasta according to the package directions. Save a cup of pasta water; it’s liquid gold for sauces.
4. In a large pan, heat a bit more olive oil over medium heat. Add the garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Add the cooked lentils and roasted eggplant to the pan, stirring gently to combine. If it looks dry, add some of that pasta water to loosen it up.
6. Toss in the cooked pasta, mixing everything together. Tip: Use tongs for the best mix without breaking the pasta.
7. Finish by sprinkling the crumbled feta over the top. Let it sit for a minute to get slightly melty.

Creamy, tangy feta meets earthy lentils and sweet roasted eggplant in every forkful. Serve it with a side of crusty bread to scoop up any runaway lentils, because let’s be real, no lentil left behind.

Eggplant Pasta with Artichokes and Lemon

Eggplant Pasta with Artichokes and Lemon is the kind of dish that makes you want to write home about—or at least post a braggy Instagram story. It’s vibrant, it’s zesty, and it’s packed with flavors that dance on your tongue like they’re at a summer festival.

Ingredients

• 1 large eggplant, diced into bite-sized pieces
• 2 cups of artichoke hearts, roughly chopped (because who has time for perfect slices?)
• 1 lemon, zest and juice (for that sunny kick)
• 3 cloves of garlic, minced (or more, we don’t judge)
• A splash of olive oil (the good stuff)
• A couple of pinches of red pepper flakes (for a little drama)
• 8 oz of your favorite pasta (because life’s too short for bad carbs)
• Salt and freshly ground black pepper (to make everything pop)
• A handful of fresh basil, torn (for that Instagram-worthy garnish)

Instructions

1. Preheat your oven to 400°F because we’re about to get crispy with that eggplant.
2. Toss the diced eggplant with a splash of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until they’re golden and tender, flipping halfway through. (Tip: Don’t crowd the pan, or you’ll steam them instead of roasting.)
3. While the eggplant does its thing, cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water because starchy water is liquid gold.
4. In a large skillet, heat another splash of olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. (Tip: Keep the heat medium to avoid burning the garlic.)
5. Add the artichoke hearts to the skillet, cooking for 2-3 minutes to warm them through.
6. Toss in the roasted eggplant, cooked pasta, lemon zest, and juice. If it’s looking a bit dry, add some of that reserved pasta water to loosen it up. (Tip: The pasta water helps the sauce cling to the noodles like a cozy blanket.)
7. Season with salt and pepper to taste, then garnish with torn basil leaves for a fresh finish.

And just like that, you’ve got a dish that’s as lively as a summer block party. The eggplant brings a meaty texture, the artichokes add a briny depth, and the lemon? Well, it’s the life of the party. Serve it up with a chilled glass of white wine, and watch as your dinner guests become your biggest fans.

Eggplant Pasta with Walnuts and Gorgonzola

Mmm, imagine this: a dish that’s as bold in flavor as it is in texture, turning your ordinary pasta night into a gourmet escapade. Eggplant Pasta with Walnuts and Gorgonzola is here to play the hero in your kitchen saga, blending creamy, crunchy, and a tad bit cheeky into one plate.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 8 oz pasta (penne or fusilli works great)
• A generous handful of walnuts, roughly chopped
• 1/2 cup Gorgonzola, crumbled
• 2 tbsp olive oil
• A splash of balsamic vinegar
• A couple of garlic cloves, minced
• Salt and pepper, because duh

Instructions

1. Preheat your oven to 400°F because we’re about to get that eggplant perfectly tender.
2. Toss the diced eggplant with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, flipping halfway, until they’re golden and dreamy.
3. While the eggplant does its thing, cook the pasta according to the package instructions. Pro tip: Salt the water like the sea for flavor that pops.
4. In a pan, heat the remaining olive oil over medium heat. Sauté the garlic until fragrant, about 30 seconds—don’t let it burn unless you’re into that.
5. Add the roasted eggplant to the pan, along with a splash of balsamic vinegar. Let it all get cozy for 2 minutes.
6. Toss in the cooked pasta, walnuts, and Gorgonzola. Stir gently until the cheese starts to melt and everything is beautifully combined. Another pro tip: The residual heat will melt the cheese perfectly, so no need to crank up the heat.
7. Give it a final taste and adjust the seasoning if needed. Remember, Gorgonzola is salty, so go easy on the extra salt.

Unbelievable how this dish balances the creamy tang of Gorgonzola with the earthy crunch of walnuts, all hugged by tender eggplant and pasta. Serve it with a side of dramatic flair or just dive in—no judgment here.

Conclusion

Great news for eggplant and pasta lovers! This roundup offers 18 mouthwatering recipes to spice up your meals, from cozy weeknight dinners to special occasions. Each dish promises a delightful blend of flavors that’ll make your taste buds dance. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!

Bella Bacinos