Eggplant Pasta with Tomato and Mozzarella

This eggplant pasta is made with fresh eggplant, rigatoni, tomato sauce and mozzarella. An easy and quick lunch or dinner!

When I was in Italy this past September, my nonna made one of her signature pasta dishes: eggplant pasta tomato sauce, fresh mozzarella, basil and garlic.

I wanted to publish the recipe to share with all of you – because it’s that delicious. It doesn’t take long to make, and is a little more fun and jazzed up than a classic tomato sauce (although there’s definitely nothing wrong with a classic tomato sauce!).

If you’re looking for more easy pasta recipes like this one, definitely check out this burst cherry tomato pasta with creamy burrata, or this asparagus pasta with peas and pancetta.

When I was little and my nonna used to make this, I always wanted the most mozzarella possible in my dish. And the melted mozzarella is what makes this dish unique. The gooey warm cheese melts straight into the pasta, making it creamy and delicious.

So next time you have an extra eggplant in the fridge, give nonna’s eggplant pasta recipe a try – you’ll love it!

Choosing the eggplant:

The best eggplant to use is an Italian eggplant – the oblong, deep purple-skinned one.

If you can’t find an Italian eggplant, you can use the standard globe eggplant (easily found at most supermarkets). Just try to choose ones that are on the smaller side.

When you’re at the store, look for eggplant with smooth, shiny skin that’s not wrinkled. It should feel firm and spring back slightly when you touch it. Try to find an eggplant with a stem that looks moist, like it’s been recently cut.

What kind of pasta to use:

This dish traditionally uses penne, but I used rigatoni. I would stick with either of those, and preferably the “rigate” ones – those that have the ridges in the pasta (as opposed to the smooth ones) so they will hold the sauce better.

Salting the eggplant or not?

There is a lot of debate on this question and different sources will tell you different things. People say to salt the eggplant first so it releases its moisture, so it will cook better. Apparently salting the eggplant before cooking will also get rid of some of its bitterness once cooked.

I did not salt the eggplant beforehand for a few reasons. The flavour of the eggplant once it’s cooked in this dish tastes just fine without salting. The point of this dish is to be easy and quick, so I didn’t want to add extra time to the recipe by adding the salting step, especially after confirming that the eggplant tasted fine in the end without salting.

I did, however salt the eggplant as soon as I added it to the pot with the olive oil. I found that this helped the eggplant sweat and cook better in the pot.

How to Make Eggplant Pasta with Tomato and Mozzarella – Step by Step

In a large pan over medium heat, heat olive oil. Add garlic and cubed eggplant to the pot, and salt lightly so they release their moisture. Saute until slightly tender, about 5 minutes (photo 1)

Add crushed strained tomatoes to the pan, more salt and pepper if needed (photo 2). Cook on medium heat until the sauce has thickened, about 30 minutes (photo 3). Stir in fresh basil.

While the sauce is cooking, bring a pot of water to a boil. Throw in the rigatoni and cook until al dente.

Add the rigatoni to the sauce and stir until it’s coated with the sauce (photo 4)

Add the mozzarella and stir everything together until mozzarella is melted (photo 5)

Add the mozzarella and stir everything together until mozzarella is melted

Extra Tips to Make this Pasta:

• I found it best if you salt the eggplant as soon as you add it to the pot, so it will release its moisture and cook more easily. Stir the eggplant frequently so it doesn’t stick to the pot.
• How to serve: Once you’ve mixed the pasta and the mozzarella has melted, serve in individual dishes, ensuring each plate receives a nice helping of melted mozzarella, and top with parmesan cheese, and fresh basil if desired
• Substitutions: If you’d like, you can sub out the eggplant and add red pepper, or combine both.

Other Pasta Recipes You Might Like:

• Pappardelle with burrata and burst cherry tomatoes
• Penne with Lemony Ricotta, Zucchini and Arugula
• Rigatoni with Beef Short Rib Ragu

If you’ve tried making this Eggplant Pasta with Tomato and Mozzarella or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you!

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