Cheesy Fresh Tomato Eggplant Casserole

Flavorful, hearty and wholesome this Fresh Tomato Eggplant Casserole is made with a rich homemade tomato sauce that is combined with tender sautéed eggplant. Layered with pasta and mozzarella, it’s then baked until bubbly for a comforting and satisfying vegetarian meal! 

 

Casseroles are not only crowd pleasing dinner time favorites but also a great way to sneak in extra vegetables! This fresh tomato eggplant casserole is hearty, rich and a vegetarian pasta dish that the whole family will love. 

It’s made with simple, fresh ingredients that when combined together create a flavorful pasta bake that is not only a meatless meal but perfect for summertime, although it can be made year-round, too! 

It’s a running joke in the family that I may have married the Italian because I could then move to the land of pasta. While I admit it is a good perk and I could happily consume pasta for breakfast, lunch or dinner, we try to keep it to favorites like this recipe, baked tortellini, baked gnocchi or this ricotta eggplant casserole. 

Why Should You Make This?

• Hearty vegetarian dinner: Eggplant is a great ‘meaty’ vegetable making this perfect for meatless Mondays, vegetarians and even vegans if you use dairy-free cheese. 
• Flavorful: With a fresh tomato sauce, sauteed eggplant, tender pasta and fresh basil, there is so much delicious taste and texture in this eggplant and tomato dish!
• No-fuss recipe: This eggplant tomato casserole is made with a few fresh ingredients and pantry staples. The sauce is fresh, healthy and versatile and could be used with other lean proteins as well like fish or chicken. 
• Ready in an hour: While there are a few pans to wash, this hearty eggplant casserole is simple to make and well worth any effort you have to make to get it on the table in only an hour. 

Recipe Ingredients

• Eggplant: You will need two medium eggplants. 
• Salt: Salt is needed for both drawing excess moisture from the eggplant and enhancing the taste of your tomato sauce. 
• Pasta: You will need 3-4 cups of cooked penne pasta or other short pasta such as rigatoni.
• Fresh ripe tomatoes: Skinned and chopped fresh ripe tomatoes will add the best taste and flavor to your eggplant and tomato casserole.
• Olive oil: A high quality olive oil that you love.
• Garlic: Fresh garlic that is finely chopped adds aromatic taste.
• Dried herbs: Oregano, basil and red pepper pepper flakes season the sauce with delicious Italian flavors. 
• Cheese: Freshly grated Parmesan cheese and fresh mozzarella cheese.
• Fresh basil leaves: For garnish.

Variations

• Tomatoes: If you do not have fresh tomatoes and need to use canned tomatoes in the homemade marinara sauce, I recommend using high quality tomatoes such San Marzano peeled tomatoes.
• Other cheese: Instead of mozzarella, add fresh ricotta cheese or pecorino cheese. Feta cheese would also be a delicious twist!
• Less spicy sauce: For a less spicy pasta eggplant tomato bake, skip adding the chili flakes.
• Additional veggies: If you have extra veggies to use up in your fridge this vegetarian eggplant casserole dish is a great way to use them! Add mushrooms, bell peppers or even zucchini. 
• Protein: Try adding leftover Italian sausage, ground beef, chicken or to keep the tomato eggplant casserole vegetarian add tofu. 

How to Make Fresh Tomato Eggplant Casserole

To start, wash, peel and cut fresh eggplant into medium cubes. Sprinkle eggplant with salt and place in a large mixing bowl, after, drain but do not rinse. 

Next, cook pasta in unsalted boiling water, drain and place in a prepared baking dish. 

Make your tomato sauce, add the olive oil to a large pan, then add the chopped tomatoes and dried herbs. Coarsely mash the tomatoes with a fork and add a pinch or two of hot pepper flakes. Cook on medium heat until thickened then transfer to a clean bowl. If too thick then add a little pasta water to thin it out.

In the same pan add a tablespoon of olive oil, add the diced eggplant, cook until golden, then transfer to a medium bowl using a slotted spoon. Toss eggplant Parmesan cheese.

Now it’s time to assemble your tomato eggplant casserole! Place the eggplant filling over the pasta,

Add the fresh tomato sauce on top,

Sprinkle with the cubed mozzarella and the remaining Parmesan cheese.

Bake until the mozzarella is melted and golden brown. Top your cheesy eggplant casserole with fresh basil and serve immediately!

Expert Tips for Eggplant Pasta Casserole

• Tip for making cubed eggplant: For the eggplant, cut both of the ends off. Then, use a vegetable peeler to remove the skin from the outside. Place the eggplant up on one end and slice down through from top to bottom, almost the entire way through, making 1 inch slices. Then, turn your eggplant 90 degrees, and cut down through the same way. Now, lay your eggplant flat and slice 1 inch increments all the way across; and this will make the cubes fall off as you cut.
• Type of pasta: Any short pasta like penne, rigatoni or mezzi maniche (which is half the size of rigatoni) all work. 
• Pasta cooking time: Because we are baking the pasta in the tomato eggplant casserole after boiling it, you will want to cook it under al dente. This means 2-3 minutes under the cooking time listed on the back of the pasta box.
• Reserve some pasta water: I always like to reserve some pasta water when draining my cooked pasta. The starchy water is great for thinning out the sauce as needed. 
• Quality olive oil: I recommend using a high quality extra virgin olive oil in both the sauce and to sauté your eggplant. It will add the best rich flavor.

Baked Pasta Serving Suggestions

This tomato and eggplant recipe is quite hearty and I often just serve it with a simple side salad or Caprese salad. These Italian green beans would also make a great side dish!

If I am serving guests, I will also make this no knead ciabatta bread or Italian focaccia.

Can I make this pasta casserole gluten-free?

Yes! All you will need to do is use gluten-free pasta. Everything else in the dish is gluten-free including the tomato sauce.

Should I add salt to the pasta water? 

For this recipe, unlike many of my favorite pasta recipes, you will need to boil your pasta in unsalted water. Since we are salting the eggplant and adding salt to the sauce, you do not want your baked eggplant casserole recipe to turn out too salty. 

What kind of eggplant should be used for the eggplant casserole?

You can use any variety, but Italian or globe eggplants (medium sized) are commonly used due to their size and texture. (Weigh your eggplants to get the most accurate proportions for this recipe. You should have around 500 grams of eggplant).

Do I need to peel the eggplant?

I do, but you don’t necessarily need to peel the eggplant. If you have a thin skinned Japanese eggplant or if you like the added texture and nutrition that the skin contains by all means leave it on!

How long do leftovers keep?

Leftovers of eggplant pasta casserole are perfect the next day for lunch! Cool the casserole completely, then cover and store in the fridge for up to 3- 4 days, although it will taste best if ate within a day or two. 

To reheat, cover the eggplant dish loosely with foil and warm in the oven at 350° for 15-20 minutes until bubbly. For individual portions, reheat in the microwave until desired temperature is reached. Truth be told, it can be eaten cold, too! 

To freeze the casserole

The baked completely cooled casserole can be stored in the freezer for up to 3 months. To serve, defrost overnight in the refrigerator and then reheat in a preheated 350F/180C oven until the casserole is heated through. Serve immediately. The unbaked casserole can also be frozen for up to 3 months, defrost in the fridge and bake as directed. 

More Eggplant Recipes to Try

• Italian Stuffed Eggplant Boats
• Baked Eggplant Parmesan
• Italian Eggplant Meatballs
• Italian Eggplant (Mess Pasticcio)
• Eggplant Parmesan Stacks

This Fresh Tomato Eggplant Casserole would make a great dish for a get together or a Sunday lunch or dinner. Served with a nice glass of white wine, Italian of course and there you have dinner served. Buon Appetito!

Cheesy Fresh Tomato Eggplant Casserole

Rosemary Molloy

Flavorful, hearty and wholesome this Fresh Tomato Eggplant Casserole is made with a rich homemade tomato, eggplant & double cheese!

Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Main Dish, Pasta

Cuisine Italian

Servings 4 servings

Calories 609 kcal

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Equipment

• 1 medium baking dish
• large pot
• large bowl

Ingredients

  

1x2x3x

• 2 medium round eggplants (approximately 1 pound) 500 grams
• 1 teaspoon salt
• 4 cups cooked penne pasta* (or rigatoni or mezzi maniche)
• 1 lb skinned and chopped fresh ripe tomatoes 500 grams
• 3 tablespoons olive oil
• 1-2 cloves garlic finely chopped
• 1 teaspoon oregano 3/4 gram
• 1 teaspoon basil 3/4 gram
• 1-2 pinches hot pepper flakes if desired
• 8 tablespoons freshly grated parmesan cheese (divided)
• 1 cup fresh mozzarella cubed 125 grams

*Half a pound of dried pasta equals 3-4 cups cooked pasta.

EXTRAS

• 4-5 fresh basil leaves

Instructions

 

• Pre-heat oven to 350F / 180C. Lightly oil a medium baking dish.
• Wash, peel and cut the eggplant into medium cubes, place them in a large bowl, sprinkle with ½-¾ teaspoon of salt, let sit for 30 minutes, then drain but do not rinse.
• Cook the pasta in unsalted boiling water, to very al dente, drain well, place on the prepared baking dish.
• In a medium pan add 2 tablespoons of olive oil, add the chopped tomatoes, garlic, a pinch of salt, oregano and basil, coarsely mash the tomatoes with a fork, add a pinch or two of hot pepper flakes if desired, cook on medium heat until thickened, transfer to a clean bowl. If too thick then add a little pasta water to thin it out.
• In the same pan add a tablespoon of olive oil add the diced eggplant, cook until golden, transfer to a medium bowl using a slotted spoon, toss with 5-6 tablespoons of parmesan cheese.
• Place the eggplant filling over the pasta and the sauce on top, sprinkle with the cubed mozzarella and the remaining parmesan cheese.
• Bake for approximately 20-25 minutes or until mozzarella is melted and is a golden colour. If needed broil for 3-5 minutes. Serve immediately topped with fresh basil. Enjoy!

Notes

The easiest way to peel tomatoes is to blanch the tomatoes by boiling them for about 20-30 seconds in the boiling water, until the skin begins to peel away from the flesh. Don’t let the tomatoes sit too long in the water, or they will start to cook. Use a slotted spoon or a strainer, to remove the tomatoes to a bowl of ice water to cool. Once they are cool enough to handle peel off the skin and chop.

 

You can use any variety of eggplant, but Italian or globe eggplants (medium sized) are commonly used due to their size and texture. (Weigh your eggplants to get the most accurate proportions for this recipe. You should have around 500 grams of eggplant).

Tip for making cubed eggplant: For the eggplant, cut both of the ends off. Then, use a vegetable peeler to remove the skin from the outside. Place the eggplant up on one end and slice down through from top to bottom, almost the entire way through, making 1 inch slices. Then, turn your eggplant 90 degrees, and cut down through the same way. Now, lay your eggplant flat and slice 1 inch increments all the way across; and this will make the cubes fall off as you cut.

Leftovers of eggplant pasta casserole are perfect the next day for lunch! Cool the casserole completely, then cover and store in the fridge for up to 4 days, although it will taste best if ate within a day or two. 

To reheat, cover the eggplant dish loosely with foil and warm in the oven at 350° for 15-20 minutes until bubbly. For individual portions, reheat in the microwave until desired temperature is reached. 

The baked completely cooled casserole can be stored in the freezer for up to 3 months. To serve, defrost overnight in the refrigerator and then reheat in a preheated 350F/180C oven until the casserole is heated through. Serve immediately. The unbaked casserole can also be frozen for up to 3 months, defrost in the fridge and bake as directed. 

Nutrition

Calories: 609kcal | Carbohydrates: 82g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 29mg | Sodium: 933mg | Potassium: 1025mg | Fiber: 11g | Sugar: 14g | Vitamin A: 1335IU | Vitamin C: 21mg | Calcium: 321mg | Iron: 2mg

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Updated from September 30, 2014.