Name: Eggplant Parmesan Pasta Bake Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 3 eggs, beaten; 2 cups panko crumbs; 2 tsp dry basil; 1 tsp oregano; 1 tsp garlic powder; 1/2 tsp black pepper; 1 tsp salt; 1 large eggplant, sliced into 1/4″ rings; 12 ounces whole wheat spaghetti, cooked al dente; 24 ounces marinara sauce (such as Rao’s Marinara); 1/2 cup marinara sauce (for bottom of baking tray); Salt to taste; Black pepper to taste; 2 tbsp extra virgin olive oil; 1 1/2 tsp crushed red pepper flakes; 1 1/2 tbsp garlic, chopped; 1 cup white onion, chopped; 1 1/2 cups marinara sauce (to layer on eggplant); 8 ounces burrata cheese; 1 cup parmesan cheese, freshly grated; Fresh basil, julienned for garnish

If you’ve ever been craving that comforting Italian classic but want something a little lighter and easier, you’re going to love this Eggplant Parmesan Pasta Bake Recipe. It’s everything you want in a dinner: rich, cheesy, packed with veggies, and, best of all, a pasta bake that feels like a warm hug on a plate. I’ve made this recipe so many times, and each time it comes out perfectly balanced and satisfying—my family always asks for seconds. Trust me, you’ll want to keep this one in your regular rotation.

💚

Why You’ll Love This Recipe

Healthier Take: Baked eggplant replaces frying, so you get all the flavor without the heaviness.
Simple Ingredients: Uses pantry staples and fresh produce that are easy to find and prep.
Perfect Comfort Food: A blend of gooey cheese, savory sauce, and pasta — soul satisfying every time.
Make-Ahead Friendly: It reheats beautifully, perfect for busy weeknights or leftovers.

The image shows a close-up of a layered baked dish with spaghetti and eggplant slices. There are three main layers: the bottom layer is spaghetti coated in bright red tomato sauce with bits of green herbs, the middle layer is thick dark purple eggplant slices with a rough texture, and the top layer is a golden-yellow, crispy breading topped with melted white cheese and a small sprinkle of fresh green basil leaves. The dish is inside a white baking dish with a red rim, and spaghetti strands are hanging down from a large serving spatula lifting a portion. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this Eggplant Parmesan Pasta Bake Recipe comes down to layering simple ingredients that complement one another. The key is using ripe eggplant and a good quality marinara to make every bite shine. Here’s what you’ll want to grab before we get cooking.

All-purpose flour: Helps create the crisp coating on the eggplant without frying.
Eggs: Binds the breadcrumbs to the eggplant slices for that perfect golden crust.
Panko crumbs: Gives that irresistible crunch—don’t skip them!
Dry basil, oregano, garlic powder: These dry herbs add classic Italian flavor to the breadcrumb mix.
Black pepper & salt: Essential seasoning that rounds out all ingredients.
Large eggplant: The star of the show—sliced evenly for even baking.
Whole wheat spaghetti: Provides a nutty background and wholesome bite.
Extra virgin olive oil: Used to sauté the garlic and onions, which build that flavorful base.
Crushed red pepper: Adds just the right touch of heat to keep things interesting.
Garlic and white onion (chopped): Fresh aromatics that deepen the sauce’s flavor.
Marinara sauce: I’m hooked on Rao’s Marinara for its rich, natural taste.
Burrata cheese: Adds creamy, indulgent richness on top.
Parmesan cheese: Freshly grated for that sharp, savory finish.
Fresh basil: Julienned at the end for a bright, herbal kick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Eggplant Parmesan Pasta Bake Recipe depending on what I have in the fridge or the season. Feel free to make it yours—I guarantee there are plenty of ways to keep this dish exciting and suit your dietary preferences.

Vegetarian with extra veggies: I’ve added zucchini or mushrooms before and it up-levels the veggie goodness without losing flavor.
Spicy kick: If you love heat, bump up the crushed red pepper or toss in some sliced jalapeños.
Gluten-free option: Use gluten-free pasta and gluten-free breadcrumbs to make it allergy-friendly.
Cheese swaps: Swap burrata with fresh mozzarella or ricotta depending on what you have handy.

How to Make Eggplant Parmesan Pasta Bake Recipe

Step 1: Prep and Bake the Eggplant

Start by slicing your eggplant into 1/4-inch thick rings — I like to keep them uniform so everything cooks evenly. Set up a dredging station with flour, beaten eggs, and the seasoned panko crumbs (mixed with basil, oregano, garlic powder, salt, and pepper). Dip each slice first in flour, then egg, then breadcrumb mixture, pressing the crumbs gently so they stick well. Place them on a baking sheet and bake at 400°F (200°C) for about 25–30 minutes, flipping halfway so both sides get nicely golden. Baking instead of frying cuts down on oil but still gives you that crisp texture we all crave.

Step 2: Cook the Pasta and Prepare the Sauce

While the eggplant bakes, cook your whole wheat spaghetti according to package instructions until al dente — you don’t want it too soft because it will continue baking. In a saucepan, heat olive oil over medium heat and saute the chopped garlic and onions with a pinch of crushed red pepper until fragrant and softened. Add the marinara sauce, season with salt and pepper to taste, and let it simmer gently. This layering of flavors makes all the difference!

Step 3: Assemble the Pasta Bake

Grab a baking dish and spread a thin layer of marinara sauce on the bottom to prevent sticking. Toss your cooked spaghetti in the sauce, then layer it evenly over the bottom. Next, arrange the baked eggplant slices on top of the pasta. Spoon extra marinara over each slice to keep things juicy as it bakes. Place dollops of burrata cheese around and sprinkle generously with freshly grated Parmesan cheese. This is where all those textures and flavors come together in one glorious dish.

Step 4: Final Bake and Garnish

Bake your assembled dish at 375°F (190°C) for about 20–25 minutes or until cheese is bubbly and golden. Once it’s out of the oven, scatter fresh julienned basil over the top — it adds that bright, herby pop that cuts through the richness. Let it sit for a few minutes before serving so it sets nicely.

👨‍🍳

Pro Tips for Making Eggplant Parmesan Pasta Bake Recipe

Even Slicing: Use a mandoline or a sharp knife to get consistent eggplant slices so they cook evenly without sogginess.
Salt the Eggplant: If you have time, sprinkle sliced eggplant with salt and let sit for 20 minutes to draw out bitterness and excess moisture, then pat dry before breading.
Don’t Overcook Pasta: Al dente is key here since the pasta will bake again. Overcooked pasta can become mushy.
Layer Carefully: Make sure each eggplant slice is covered with marinara and cheese – this keeps every bite moist and flavorful.

How to Serve Eggplant Parmesan Pasta Bake Recipe

The dish shows a white baking dish filled with six round pieces of eggplant layered with a crunchy golden-brown breadcrumb crust at the bottom, topped with a red tomato sauce layer, a smooth white melted cheese layer, and sprinkled with fresh green basil leaves. The layers create a colorful contrast of brown, red, white, and green. Around the dish on a white marbled surface, there is a gray cloth, a metal grater, a wedge of hard pale-yellow cheese with paper wrapping, and fresh green basil leaves. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this bake with fresh basil — it brightens the dish perfectly. Sometimes I add a sprinkle of extra Parmesan or a drizzle of good quality olive oil. If I’m feeling fancy, a pinch of crushed red pepper flakes on top gives a beautiful, subtle heat that wakes up your palate.

Side Dishes

A crisp green salad with a light vinaigrette pairs wonderfully — it balances the richness in the bake. For something heartier, I like roasted asparagus or a side of garlic bread to soak up every bit of sauce. Your call, but these combos always impress dinner guests and keep my family happy.

Creative Ways to Present

For special occasions, I like to turn this into individual servings by layering the pasta, eggplant, and cheeses in smaller ramekins. They look adorable and everyone enjoys their personal portion. You can also add a sprinkle of toasted pine nuts or drizzle with balsamic glaze for a fancier touch that’s sure to wow.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they last beautifully for up to 3 days. The pasta absorbs flavors overnight and actually tastes even better the next day—win-win! Just be sure to cool it completely before refrigerating to keep everything fresh.

Freezing

I’ve frozen this bake both pre- and post-baking with success. If freezing before baking, wrap tightly and freeze for up to 2 months. When ready to bake, just thaw overnight. If freezing leftovers, portion them into freezer-safe containers. Thaw gently in the fridge before reheating to preserve texture.

Reheating

Reheat in the oven at 350°F (175°C) until warmed through, about 15–20 minutes, so the cheese melts and edges crisp up again. If you’re in a hurry, use the microwave but add a little extra marinara sauce to keep the pasta moist. Avoid overheating or the eggplant gets tough.

FAQs

Can I make this Eggplant Parmesan Pasta Bake Recipe vegan?

Yes! You can substitute the eggs with a vegan egg replacer or a flax egg, and swap out the cheeses for plant-based versions. Use a vegan-friendly marinara sauce and make sure your breadcrumbs don’t contain dairy. The dish will still be delicious and satisfying.
Why do you bake the eggplant instead of frying it?

Baking the eggplant is a healthier method that cuts down on oil and mess. It still creates a crispy outer layer thanks to the panko crust, but with less fat and calories. Plus, it’s easier cleanup and less time standing over the stove.
What pasta works best for this recipe?

Whole wheat spaghetti is what I use for added fiber and nuttiness, but any long pasta like linguine or regular spaghetti works well. You want something that holds up to baking without becoming mushy.
Can I prepare this recipe ahead of time?

Absolutely! You can bake it fully and reheat later, or assemble everything and refrigerate it for up to 24 hours before baking. Both ways ensure great flavor and convenience when you’re short on time.

Final Thoughts

This Eggplant Parmesan Pasta Bake Recipe really holds a special place in my kitchen. It’s that perfect balance of comforting and wholesome that makes weeknight dinners feel like a treat without the fuss. I promise, once you try this, you’ll find yourself reaching for it when you want something rich, cheesy, and satisfying — but without all the guilt. So go ahead, gather your ingredients, and invite your loved ones to dig in. You’re going to adore every bite!