Southern Italian-Style Pasta al Forno with Eggplant

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Baked pasta layered with tender fried eggplant, rich tomato sauce, and melted mozzarella, embodying the flavors of Southern Italy. This Italian-inspired pasta recipe (vegetarian), ready in about 80 minutes, pairs penne pasta, eggplant, cut into 1/2-inch cubes, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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.

Ingredients

• 12 oz penne pasta
• 1 medium (about 1 lb) eggplant, cut into 1/2-inch cubes
• 1 tsp (for salting eggplant) salt
• 4 tbsp (divided) olive oil
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, chopped
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• to taste black pepper

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Instructions

1. Step 1: Place 1 lb cubed eggplant in a colander and sprinkle with 1 tsp salt. Toss gently and let sit for 30 minutes to draw out bitterness. Rinse under cold water and pat dry with paper towels.
2. Step 2: Preheat oven to 375°F. Bring a large pot of salted water to boil. Add 12 oz penne pasta and cook for 8 minutes until al dente. Drain and set aside.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add eggplant cubes and sauté for 7-8 minutes until golden and tender. Remove eggplant and set aside.
4. Step 4: In the same skillet, add remaining 2 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
5. Step 5: Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/4 cup chopped fresh basil. Simmer sauce for 10 minutes until slightly thickened. Season with black pepper to taste.
6. Step 6: Combine cooked penne pasta, sautéed eggplant, and tomato sauce in a large bowl. Mix gently to combine.
7. Step 7: Transfer half of the pasta mixture to a 9x13 inch baking dish. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan cheese.
8. Step 8: Add remaining pasta mixture on top, followed by 1 cup shredded mozzarella and 1/4 cup grated Parmesan cheese.
9. Step 9: Bake uncovered at 375°F for 25-30 minutes until cheese is melted, bubbly, and golden on top.
10. Step 10: Let rest for 5 minutes before serving to allow flavors to meld.