Herb-Roasted Eggplant and Tomato Pasta with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted eggplant and tomatoes tossed with al dente pasta and a garlic-herb olive oil sauce, finished with freshly grated Parmesan cheese for a hearty vegetarian meal. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs pint halved cherry tomatoes, divided olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 medium cubed eggplant and 1 pint halved cherry tomatoes with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1 teaspoon dried basil on a rimmed baking sheet. Roast for 25 minutes until eggplant is tender and tomatoes begin to caramelize.
  2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 ounces penne pasta and cook for 10-12 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  3. Step 3: In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add 4 minced garlic cloves and 1/4 teaspoon red pepper flakes, sautéing for 1 minute until fragrant.
  4. Step 4: Add the roasted eggplant and tomatoes to the skillet along with cooked pasta and 1/2 cup reserved pasta water. Toss gently to combine and heat through for 2 minutes.
  5. Step 5: Remove from heat and stir in 2 tablespoons chopped fresh parsley and 1/2 cup grated Parmesan cheese until melted and evenly distributed. Serve immediately.

Frequently asked questions

How long does Herb-Roasted Eggplant and Tomato Pasta with Parmesan take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Roasted Eggplant and Tomato Pasta with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pint halved cherry tomatoes from drying out.

Can I substitute ingredients in Herb-Roasted Eggplant and Tomato Pasta with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Roasted Eggplant and Tomato Pasta with Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Roasted Eggplant and Tomato Pasta with Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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