• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pina Bresciani
  • Home
  • Recipes
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Pasta

    Eggplant Pasta with Tomato and Mozzarella

    4.8 from 4 votes

    By Pina Bresciani ⁠— September 5, 2020 — 2 Comments

    Jump to Recipe

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

    Side view of eggplant pasts topped with fresh basil and a fork to the side

    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!

    Two plates of eggplant pasta and two glasses of wine and garlic beside them

    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.

    Plate of eggplant pasta topped with fresh basil and a clove of garlic in the background

    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.

    Step by step photos on how to make eggplant pasta (#1-3)

    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

    Step by step photos on how to make eggplant pasta (#4-5)

    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
    Eggplant pasta in a plate surrounded by garlic and a glass of white wine

    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!

    Or you can FOLLOW ME on INSTAGRAM, TWITTER, PINTEREST and FACEBOOK for more delicious food and to see what I've been up to.

    Recipe

    Eggplant pasta in a plate surrounded by garlic and a glass of white wine
    Print Pin
    4.75 from 4 votes

    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!
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 4 people
    Calories 546kcal
    Author Pina Bresciani

    Ingredients

    • 2 tablespoon extra virgin olive oil
    • 1 garlic clove, minced
    • 2 cups eggplant, cut into 2 cm cubes skin on
    • 2 cups crushed strained tomatoes
    • 400 g rigatoni pasta
    • 2 basil leaves (torn into pieces) plus more for garnish
    • ¾ cup fresh mozzarella (bocconcini), cut into cubes
    • salt and pepper to taste
    • parmesan cheese for garnish

    Instructions

    • 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. 
    • Add crushed strained tomatoes to the pan, more salt and pepper if needed. Cook on medium heat until the sauce has thickened, about 30 minutes. 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. Add the mozzarella and stir everything together until mozzarella is melted.
    • Add the mozzarella and stir everything together until mozzarella is melted

    Recipe Notes

    • I found it best if you salt the eggplant as soon as you add it to the pan, so it will release its moisture and cook more easily. Stir the eggplant frequently so it doesn't stick to the pan.
    • 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.
    Nutrition Facts
    Eggplant Pasta with Tomato and Mozzarella
    Amount Per Serving
    Calories 546 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 4g25%
    Cholesterol 17mg6%
    Sodium 298mg13%
    Potassium 687mg20%
    Carbohydrates 87g29%
    Fiber 7g29%
    Sugar 10g11%
    Protein 20g40%
    Vitamin A 402IU8%
    Vitamin C 12mg15%
    Calcium 172mg17%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    More Pasta

    • Italian pasta and potatoes in a bowl with a spoon
      Italian Pasta with Potatoes (Pasta e Patate)
    • Italian pea and pasta soup in a bowl with a spoon
      Pasta e Piselli (Italian Peas and Pasta Recipe)
    • Pasta with tomato sauce, olives and capers in a bowl with a fork
      25-Minute Vesuviana Pasta
    • Butternut squash-stuffed shells in a baking dish
      Butternut Nut Squash-Stuffed Shells with Guanciale
    809 shares
    • X
    • Facebook

    Reader Interactions

    Comments

      4.75 from 4 votes (3 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kristina says

      September 09, 2020 at 3:46 pm

      5 stars
      This looks amazing! I can't wait to try. I absolutely love eggplant and rigatoni is one of my favorite pasta noodles (though I could never choose just one favorite). 🙂

      (Review provided by friend of pinabresciani.com)

      Reply
      • Pina says

        September 10, 2020 at 5:01 am

        Thanks Kristina! I must say, it's a great combination; nonna knows best!

        Reply

    Primary Sidebar

    Hello!

    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

    Popular

    • Bowl of authentic cacio e pepe
      How To Make An Authentic Cacio e Pepe Like A Roman
    • Delicious Prosciutto Sandwich (Panino) With Mozzarella, Tomato and Basil
    • Easiest Ever Creamy Ricotta Pasta - Work From Home Lunch Series
    • Pasta Amatriciana - The Real Roman Recipe!

    Desserts

    • Easiest Ever Lemon Blueberry Ricotta Cake
    • Orange upside down cake in a big plate with slice cut out
      Orange Upside Down Cake
    • Pistachio muffins topped with pistachio crumble
      Pistachio Muffins - {Real Pistachios, No Pudding Mix}
    • Pistachio cream in a bowl with a pistachios scattered around
      Pistachio Cream - Made with REAL Pistachios!

    Footer

    Copyright © 2025 Pina Bresciani | Privacy Policy

    809 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.