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Eggplant Penne Pasta Bake

Eggplant Penne Pasta Bake by

Where we live a large majority of people grow gardens, so you’ll see tables or little shelters for neighborhood garden sharing.  The other day I was driving to school and noticed some lovely eggplant at our sharing table.

Last year we had SO many and I didn’t know quiet what to do with them all… so I didn’t plant any this year.  I’ve missed them I guess because I stopped and grabbed a couple to make this recipe!

Eggplant Penne Pasta Bake is quick and easy supper that the whole family will enjoy 🙂

Yield: 6

Eggplant Penne Pasta Bake

Eggplant Penne Pasta Bake by
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 10 oz box of whole grain penne pasta
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 small eggplants, washed and diced into 1-inch cubes
  • sea salt and pepper
  • 4-5 roma tomatoes, diced
  • 1 15 oz part-skim ricotta cheese
  • 1 1/2 C part skim shredded mozzarella cheese, divided
  • 6 Tbsp basil, thinly sliced


  1. Preheat oven to 425 degrees.
  2. Cook penne according to package directions.
  3. Meanwhile, coat 9x13 baking pan with cooking spray; set aside.
  4. Heat olive oil in large skillet over medium-high heat.
  5. Add garlic; cook 1 minute.
  6. Stir in eggplant, season with salt and pepper.
  7. Cook until tender, approx 7-8 minutes.
  8. Add tomatoes, cook 2 minutes.
  9. Remove from heat.
  10. Add ricotta, 1 C mozzarella cheese, and basil; stir until incorporated.
  11. Pour into prepared baking dish and top with 1/2 C remaining cheese.
  12. Bake 15-20 minutes or until cheese in melted.
  13. Enjoy!

* I adapted this recipe from

Eggplant-Penne-Pasta-Bake (1)*


Eggplant Penne Pasta Bake is a healthier pasta dish that has a heavenly creamy tomato base!  If you love pasta like I do- it’s a must try.

I hope you all had a really enjoyable weekend… Happy Monday 🙂

xoxo~ Ruthie

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  1. paola says:

    If I add pancetta, do you think I should cook it with the eggplant? Or just add and have the pancetta cook while it bakes? Suggestions?

    • Ruthie says:

      If you added it with the eggplant the flavor could infuse a little more but just adding it while it bakes would work too. Either way would work just fine. Probably not the answer you were after but if it were me… I’d add it into the eggplant 🙂 Hope you enjoy it! xoxo~ Ruthie

  2. Abby E says:

    Made this tonight and froze half for the winter when we r missing fresh basil tomatoes and eggplants. Very good!

    • Ruthie says:

      Hi Abby… I’m so glad you enjoyed this recipe. I’d love to hear how it freezes, that’s a great idea! Have a wonderful day. xoxo~ Ruthie

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