True story:
There was a time when “pasta night” meant I’d dirty three pots, burn something on the stove, and end up eating at 8:30 p.m. with a glass of red wine and zero energy left.

But now?
This One-Pan Eggplant Pasta Bake is my secret weapon for cozy, nourishing comfort food — without the mess or drama.

It’s full of roasted eggplant, tender pasta, garlicky tomato sauce, and melty mozzarella… all baked in one pan. No pre-boiling. No juggling burners. Just easy layering, bake, and done. It’s one of those weeknight recipes that feels like a warm hug at the end of a long day.

🍆 Ingredients:

• 1 medium eggplant, chopped into 1/2-inch cubes

• 2 tbsp olive oil

• Salt & black pepper to taste

• 3 garlic cloves, minced

• 2 cups uncooked pasta (penne or rigatoni work best)

• 2 ½ cups marinara sauce

• 2 cups water or low-sodium veggie broth

• 1 tsp dried oregano

• 1/2 tsp crushed red pepper flakes (optional)

• 1 ½ cups shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• Fresh basil for garnish

👩‍🍳 Instructions:

1. Preheat oven to 400°F (200°C).

2. Roast the eggplant:
   In a large oven-safe baking dish or cast iron pan, toss eggplant cubes with olive oil, salt, and pepper. Roast for 15–20 minutes until softened.

3. Add everything else:
   Add dry pasta, marinara sauce, garlic, oregano, red pepper flakes, and water/broth to the pan with the eggplant. Stir to combine.

4. Bake covered:
   Cover tightly with foil and bake for 30 minutes, until pasta is tender and liquid is mostly absorbed.

5. Add cheese & finish baking:
   Uncover, sprinkle mozzarella and Parmesan over the top, and bake uncovered for another 10 minutes. Broil for 2–3 minutes if you like a golden cheesy top.

6. Rest & serve:
   Let rest 5 minutes before serving. Top with fresh basil.

💡 Sarah’s Tips:

• Want more protein? Stir in cooked lentils, ground turkey, or sliced chicken sausage before baking.

• Make it gluten-free: Use your favorite GF pasta — just keep an eye on baking time.

• Meal prep tip: This reheats beautifully! Portion into glass containers for grab-and-go lunches.

Why I Love This Recipe

I created this one during one of those weeks… when the to-do list is 20 items deep and you just want to eat something warm and satisfying without a kitchen meltdown.

It feels indulgent but secretly packs in veggies, fiber, and flavor — and it’s all in one pan. That means less mess and less mental load, which is basically what every mom dreams of at 5:45 p.m.

Plus, eggplant gets all soft and caramelized in the oven, pairing perfectly with the cheesy, saucy pasta. It’s total comfort food, but in a clean, feel-good way.