Baked Ziti With Eggplant

If you have been following me for a while, you know my love for eggplant. Over the years of writing recipes for this website, I have shared plenty of delicious and Simple Eggplant Recipes. This easy eggplant-baked ziti is the newest to the collection. It takes cues from my Baked Eggplant Parm, and it is just as comforting.  So, if you are a fan of Italian classics with eggplant, read on.

And if you are in need of more vegetarian eggplant recipes for dinner, also check out my Easy Ratatouille recipe.

Ingredients

This pasta recipe is made with simple ingredients that are easy to find at the grocery store but most of which you probably already have on hand. Gather together:

• Eggplant: When selecting eggplants for this recipe, prioritize finding medium-sized ones with a shiny, dark purple exterior. Among the various types of eggplants available, I think globe, Italian, or graffiti eggplants are best suited for this eggplant ziti bake. You’d want to cut them into 1 to 1 ½ inch cubes for best results. If you are new to using eggplant in your cooking, be sure to check out my detailed post on How to Cut Eggplant for more information.
• Olive oil: Go for extra-virgin olive oil for the best flavor.
• Seasonings: A simple mix of Kosher salt, black pepper, and red pepper flakes allows the eggplant to shine.
• Pasta: Stick to tradition with ziti, or try any short-cut tubular pasta like penne or rigatoni. Opt for your favorite gluten-free pasta to keep it gluten-free friendly.
• Tomato sauce: I used my Homemade Tomato Basil Sauce, which I always have in the freezer, but any jarred tomato sauce or marinara sauce will do.
• Ricotta cheese: If you are feeling ambitious, you can make Homemade Ricotta Cheese, or simply buy it from the store or your local Italian market. I prefer full-fat, whole-milk ricotta cheese, but low-fat will also work.
• Fresh basil: I used basil in both the ricotta mixture and for garnish. Fresh parsley would be a nice addition, too.
• Mozzarella cheese: You can buy pre-shredded mozzarella cheese or shred a block of low-moisture mozzarella at home. If you want even more depth of flavor, experiment with other cheeses like provolone, fontina, or Asiago. A sprinkle of grated Parmigiano-Reggiano cheese would also be a welcome addition.

How to Make Eggplant Ziti Bake?

While this baked ziti with roasted eggplant recipe uses eggplant cubes instead of slices, I used my Baked Eggplant Recipe to make the eggplant portion of this recipe. Here are the step-by-step instructions and photos:

1. Preheat oven: Preheat the oven to 400 degrees F. Line two large baking sheets with parchment paper.

2. Prepare eggplant: Dice the eggplant and divide the eggplant cubes between the baking sheets. Drizzle with olive oil and season with salt, black pepper, and red pepper flakes (if using). Toss well and distribute into a single layer on the baking sheet.
3. Bake eggplant: Roast the eggplant pieces in the oven for 30-35 minutes, turning the eggplant halfway through for even roasting. Set aside to cool. Do not turn the oven off. 
4. Cook the pasta: When there are about 10-15 minutes left on the eggplant cooking time, place a large pot of water over high heat and bring to a boil. Generously season the boiling water with salt. Add the pasta to the large pot of boiling water and cook until al dente. Be sure to check the package directions, as the timing might differ depending on the brand. Mine took about 9-10 minutes.
5. Mix pasta and sauce: When the pasta is ready, reserve 1 cup of the pasta water and drain. Place the hot pasta in a large bowl, add the tomato sauce, and toss, ensuring that the pasta is fully coated with the sauce. If needed, stir in some of the reserved pasta water to prevent it from sticking.

6. Make ricotta basil mix: In a small bowl, mix the ricotta and chopped basil. Season with salt and pepper.
7. Begin to assemble: Spray a large oven-proof baking dish (9×13 inch) with vegetable oil cooking spray. Place half of the ziti and tomato sauce mixture at the bottom of the casserole dish. Then, spread half of the eggplant cubes evenly on top.
8. Add cheese: Add half of the ricotta-basil mixture in dollops and sprinkle the whole thing with half of the shredded mozzarella.
9. Finish the second layer: Repeat the same steps, starting with the remaining pasta mixture, remaining eggplant cubes, and ricotta. Finish it off with a final layer of cheese.
10. Bake: Bake for 30-35 minutes, or until bubbly and the cheese on top is lightly golden brown.
11. Serve: Rest for 10 minutes. When ready to serve, sprinkle it with fresh basil leaves, parmesan cheese, and a drizzle of olive oil, if desired. Enjoy!

How to Make Ahead, Store, & Freeze?

Here are my best make-ahead and storage tips to ensure all your efforts don’t go to waste when making this eggplant ziti recipe:

• Make Ahead: Follow the recipe as written and make ahead up to 2 days in advance. Just make sure to bring it to room temperature, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator.
• Storage: Leftover eggplant baked ziti will keep in an airtight container in the fridge, either stored as a whole or cut into individual servings for easy serving, for up to 4 days.
• Freeze: While I don’t necessarily recommend freezing, you can freeze the baked pasta in a freezer-safe container for up to 1 month. But for best results, I recommend making a batch and freezing before baking. Keep in mind that the pasta will lose some of its texture and become mushy once thawed.
• Thaw: Thaw the frozen baked eggplant ziti (either baked or unbaked) overnight in the refrigerator.
• Reheat: If you are reheating leftovers, reheat in a 350-degree F oven for 15-20 minutes. If reheating frozen then thawed, follow the recipe instructions as written and bake in a 350-degree F oven for 30-35 minutes.

What to Serve it With?

Roasted eggplant with ziti is delicious all on its own, but there are plenty of ways to serve it that complement the comforting, cheesy Italian flavors. Some of my favorite ways to serve include:

• Salad: Keep it light with Caesar Salad or Shaved Brussels Sprouts Salad for a touch of greens.
• Bread: If you like to serve bread with your pasta dinner, try my Air-Fried Garlic Bread for a quick side. If you prefer to continue with the Mediterranean theme, my Olive Bread is a must-try.
• Protein: If you’d rather turn it into a side for a protein dinner, make it a hearty meal with Turkey Zucchini Meatballs or Baked Chicken Kebabs.

FAQs

Other Eggplant Recipes You Might Like

• Eggplant Involtini
• Eggplant Pomodoro Pasta
• Eggplant Yogurt Recipe