Southern Italian-Style Pasta al Forno with Eggplant

By · Reviewed by AislePrompt Editorial · ·

Baked pasta layered with tender fried eggplant, rich tomato sauce, and melted mozzarella, embodying the flavors of Southern Italy. This italian-inspired pasta (vegetarian) ready in about 80 minutes pairs penne pasta, (for salting eggplant) salt, (divided) olive oil 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.

Prep: 40 min Cook: 40 min Serves 6 Italian cuisine 480 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Southern Italian-Style Pasta al Forno with Eggplant take to make?

Total time is about 80 minutes (40 min prep + 40 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 Southern Italian-Style Pasta al Forno with Eggplant?

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 penne pasta from drying out.

Can I substitute ingredients in Southern Italian-Style Pasta al Forno with Eggplant?

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 Southern Italian-Style Pasta al Forno with Eggplant for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Southern Italian-Style Pasta al Forno with Eggplant 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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