Pasta with Eggplant, Tomatoes and Fresh Mozzarella
This eggplant pasta with tomatoes and mozzarella is a late summer favorite! With roasted eggplant, a rich tomato sauce, and melty cubes of mozzarella, i's hearty yet fresh, and makes a great weeknight dinner, but is special enough for entertaining.
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This recipe was inspired by a pasta dish that was on the menu at a restaurant I used to work at called Savaradio in Ventnor, NJ.
Think of it as eggplant parmesan, but in pasta form. It combines buttery roasted eggplant with a fresh tomato sauce, basil and big cubes of fresh mozzarella that get melty when tossed in right at the end.
It's also similar to pasta alla norma, with the main difference being the cheese that's used.
The key to the mozzarella is adding it in right before serving so it melts slightly, but still holds its shape.
I use my signature oven-fry method for the eggplant, which always results in super flavorful, golden brown pieces without the mess of frying.
This simple eggplant pasta sauce is a good way to use up goodies from the garden. Whether you have extra basil, eggplant, or Roma and/or cherry tomatoes, this recipe will make the most of them.
Want more fresh summer pasta recipes? Try this bright sun gold tomato pasta, this flavorful zucchini pasta alla Nerano, or this creamy pasta al limone.
Why This Recipe Works
- My oven-fry technique makes roasted eggplant golden and flavorful without messy frying.
- Fresh tomatoes create a vibrant tomato sauce that's lighter on the palate.
- Mozzarella cubes are added at the end for the perfect melty texture.
- Short pasta shapes help the sauce cling for an evenly coated bite.
Ingredient Notes
Eggplant - I prefer to peel mine, but you don't have to. Look for firm, glossy eggplants without blemishes. Cubed eggplant roasts evenly and develops a meaty texture.
Fresh tomatoes - I made this with fresh Roma tomatoes, but you can use any variety of fresh tomatoes you have. You can also substitute a can of whole peeled tomatoes in a pinch. Or swap in a good marinara sauce for busy nights. Choose a good quality brand with no added seasonings.
Pasta - Use a short pasta shape like gemelli, farfalle, rigatoni or penne. I recommend bronze dye pasta for its rough texture, which helps the sauce stick. Learn more about Italian dried pasta in my guide.
Extra-virgin olive oil - Choose a high-quality extra virgin olive oil with a recent harvest date to ensure its fresh.
Fresh mozzarella - Use fresh, high-moisture mozzarella cut into large cubes. Add just before serving so it melts slightly but keeps its shape.
Parmigiano Reggiano - Always grate it fresh for best flavor, or try Pecorino Romano for a saltier finish. Learn how to choose the right one in my post about Italian cheeses.
Basil - Use fresh basil leaves for brightness. Tear them by hand to avoid bruising.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large baking sheet
- Parchment paper
- Large pot of salted water
- Large skillet
- Dutch oven
- Food processor
- Wooden spoon
- Chef's knife
Step by Step Instructions
- Preheat the oven to 450°F (or 425°F with convection) and set a large pot of water on the stove to boil.
- Toss the eggplant with olive oil, then season with salt and pepper. Spread evenly on a baking sheet lined with parchment paper in a single even layer and roast until golden brown, about 20-25 minutes, tossing once halfway through.
- While the eggplant is cooking, place the tomatoes in a food processor and pulse until pureed but still chunky.
Pro Tip: For a twist, toss in a handful of cherry tomatoes for just-burst tomatoes in the sauce.
- Heat the remaining tablespoons of olive oil in a large skillet over medium heat. Sauté the garlic cloves until just barely golden, about 2 minutes. Do not let them burn.
- Add the tomatoes, season with salt, pepper, and Italian seasoning, then cook over medium to medium-high heat until reduced slightly, about 10 minutes.
- While the tomatoes are simmering, liberally salt the large pot of boiling water and cook pasta of your choosing for about 1 minute less than al dente, according to package directions. Reserve a cup of water, then drain.
- Add the cooked pasta to the pan with the tomatoes along with the roasted eggplant. Toss together and cook for another minute or two so the pasta can absorb the sauce. Add a splash of pasta water a little bit at a time to loosen it.
- Remove from the heat, then add the fresh mozzarella, Parmigiano and basil. Toss just to combine.
Pro Tip: Always add parmesan cheese once you've turned off the heat to avoid it melting and sticking to the pan.
- Drizzle with olive oil, sprinkle with more Parmigiano, basil, and serve with
Tips for Success
- Cut the eggplant into uniform cubes to help them cook evenly.
- Don't overcrowd the sheet pan or the eggplant will steam instead of roast.
- Use good quality ingredients for the best flavor.
- Add the mozzarella right before serving so that it doesn't fully melt into the pasta.
Variations
- Try zucchini or summer squash instead of eggplant.
- Use ricotta salata instead of mozzarella to make the pasta alla Norma original recipe.
- For a spicy tomato sauce, add extra red pepper flakes.
- Top with toasted parmesan breadcrumbs tossed in olive oil for an added pop of texture.
Serving Suggestions
Serve this pasta with warm focaccia and a crisp arugula salad with pine nuts.
If you have lots of eggplant, make some Sicilian eggplant caponata as a side!
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat in a skillet, adding a splash of water or olive oil to loosen the sauce. The pasta texture won't be ideal but the flavor will still be great
This dish is not ideal for freezing due to the texture of the mozzarella.
FAQ
Yes. Use a high-quality can of whole peeled tomatoes and crush or puree them before cooking, or use a quick marinara sauce.
Any short pasta like rigatoni, penne, or fusilli works well. The ridges and shape help hold the rich tomato sauce.
Yes. Roast eggplant cubes earlier in the day and store them in the refrigerator. Reheat in the oven before adding to the pasta.
Add a dab of tomato paste when cooking the garlic and tomatoes to deepen the flavor.
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Roasted Eggplant Pasta with Tomatoes and Mozzarella
Ingredients
- 1 medium sized eggplant peeled (optional) and cut into a large dice
- 6 tablespoons extra virgin olive oil divided, plus more for drizzling
- Kosher salt to taste
- freshly ground pepper to taste
- 8 plum tomatoes seeded and cut into chunks
- 3 cloves garlic very thinly sliced
- ½ lb gamelli pasta or any other short shape
- 8 oz fresh mozzarella (1 ball), cut into cubes
- ½ cup Parmigiano Reggiano grated, plus more for serving
- ¼ cup fresh basil leaves torn or cut into ribbons, plus more for serving
Instructions
- Preheat the oven to 450°F (or 425°F with convection) and set a medium pot of water on the stove to boil.
- Toss the eggplant with 4 tablespoons olive oil, then season with salt and pepper to taste. Spread evenly on a sheet pan in a single layer and roast until golden brown, about 20-25 minutes, tossing once halfway through.
- While the eggplant is cooking, place the tomatoes in the bowl of a food processor and pulse until pureed but still chunky.
- Pour the remaining 2 tablespoons olive oil into a pan and sauté the garlic over medium heat until it just barely starts to turn golden, about 2 minutes. Watch closely so it does not burn.
- Add the tomatoes, season with salt and pepper, then cook over medium to medium-high heat, stirring occasionally, until reduced slightly, about 10 minutes.
- While the tomatoes are simmering, liberally salt the boiling water and drop in the pasta. Cook for about 1 minute less than al dente, according to package directions. Reserve 1 cup of pasta water, then drain.
- Add the pasta to the pan with the tomatoes along with the roasted eggplant. Toss together and cook for another minute or two so the pasta can absorb the sauce. Add a splash of pasta water as needed to loosen it.
- Remove from the heat, then add the fresh mozzarella, Parmigiano, and basil. Toss just to combine.
- Drizzle with a little more olive oil if desired, sprinkle with additional Parmigiano and basil, then serve immediately.
Notes
- Cut the eggplant into uniform cubes to help them cook evenly.
- Don't overcrowd the sheet pan or the eggplant will steam instead of roast.
- Use good quality ingredients for the best flavor.
- Add the mozzarella right before serving so that it doesn't fully melt into the pasta.
Super easy- added zucchini, onion, fennel, and a dollop of homemade pesto- fantastic with radiator pasta! Grazi’
That sounds great! Glad you liked the recipe!
This was DELICIOUS!!! Of course (as with any recipe) , I made it my own. I added extra garlic, a couple of Long Hots, from my garden, and since my husband won't go meatless, chicken sausage with artichoke and olives.. All of the eggplants, and basil came from my garden, only some of the tomatoes. This dish tasted very fresh, and it was easy. Next time I think I will add even more eggplant and maybe spinach. I will definitely make this again!! Thank you for sharing it.
Thank you for the comment - I'm so glad to hear it! The addition of extra garlic and long hots is brilliant - how can you go wrong?! Same for the sausage. 🙂
August 24, 2010 at 6:55 amHi! I found your website thuorgh the link, localharvest.org. What you have sounds exciting for me! I was wondering if you could tell me if your produce is organic? Also, if I ever wanted, would it be possible to see your hens in action? It's important to me that the animals that work hard for my food are treated kindly and I couldn't, in good conscience, eat something if I knew the animals had to suffer for my food.Thanks!
now I know what to do with those little guys, it's lie they keep multiplying in the crisper.
Hey nicole do you have a cookbook? I recently started getting into cooking and me and my fiance usually have dinner parties once a week and would love to learn more recipes.
I want to live with you!!
Yum. Sounds great! I will try this over the weekend. I am currently (as I type) watching re-runs of Chopped and look forward to watching Lisa on the new episode later this evening.
Bet you are glad that Superstorm Sandy is one year ago and that you and your family are dry dry dry!
From Mary Marie's sister Caroline