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.

Baked ziti with eggplant garnished with basil from the top view.

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:

Ingredients for the recipe from the top view.
  • 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.
Steps showing how to roast eggplants and mix cooked pasta with tomato sauce.
  1. 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.
  2. 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. 
  3. 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.
  4. 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.
Person showing how to layer pasta with roasted aubergine and ricotta mixture.
  1. Make ricotta basil mix: In a small bowl, mix the ricotta and chopped basil. Season with salt and pepper.
  2. 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.
  3. Add cheese: Add half of the ricotta-basil mixture in dollops and sprinkle the whole thing with half of the shredded mozzarella.
  4. 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.
  5. Bake: Bake for 30-35 minutes, or until bubbly and the cheese on top is lightly golden brown.
  6. 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:

Expert Tips

While the recipe is pretty straightforward, there are a few things to keep in mind. Here are some of my expert tips on how to make the best-baked ziti with eggplant:

  • Cooking eggplant: While I love roasting eggplant in the oven, you can use other cooking methods. If you have an air fryer, cooking Eggplant in Air Fryer is quicker. If you don’t, try my Pan Fried Eggplant. All you need is a skillet and 15 minutes of your time.
  • Don’t overcook the pasta: Cook the pasta according to the package directions, just until al dente, since the pasta is going to absorb moisture from the sauce and continue to cook in the oven.
  • Mix the pasta with the sauce: A key step in outstanding baked ziti is to mix the pasta with the tomato sauce in a large bowl before layering. You might think of it as an extra step but I promise it makes a difference in the overall taste, texture, and creaminess.
  • Season as you go: As with most layered baked pasta recipes, this recipe has multiple steps and components, so it is important to season the eggplant, sauce, pasta, and ricotta cheese as you go. Feel free to use the recipe below as a starting place and adjust the seasoning based on your taste buds and dietary restrictions.

FAQs

Should you bake ziti covered or uncovered?

I love baking ziti uncovered, as this helps some of the moisture evaporate in the oven, resulting in crispy pasta edges and a golden brown color.

What’s the difference between lasagna and baked pasta?

Lasagna is made with full lasagna sheets and sometimes a bechamel sauce, which is a bit more labor intensive as you have to be deliberate about layering the pasta, sauce, and cheese in equal amounts. Baked ziti, on the other hand, is the easier approach that requires a simple toss of the pasta with the sauce, then a quick addition of ricotta and mozzarella cheese.

Other Eggplant Recipes You Might Like

If you try this Baked Ziti with Eggplant recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Baked Ziti with Eggplant Recipe

5 from 2 votes
Yields8 servings
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
This baked ziti with eggplant recipe is a vegetarian weeknight pasta dish layered with roasted eggplant, homemade tomato basil sauce, and ricotta cheese. The definition of comfort food, this pasta dinner is perfect with a green salad on the side or a side dish with any of your meat dishes.

Ingredients 

For The Roasted Eggplant:

  • 2 medium-sized globe eggplants, cut into 1-inch cubes – 1 lbs each
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried red pepper flakes, optional

For the Baked Ziti:

  • 16 ounces ziti pasta, or any other tubular pasta
  • vegetable spray
  • 2 cups homemade tomato-basil sauce*, divided
  • 1 ½ cups whole milk ricotta
  • ½ cup fresh basil leaves, chopped – plus more as garnish
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cups shredded mozzarella

Instructions 

  • For the Roasted Eggplant: Pre-heat the oven to 400 degrees. Line two baking sheets with parchment paper and set aside.
  • Divide the eggplant cubes among the baking sheets. Drizzle them with olive oil and sprinkle them with salt, black pepper, and red pepper flakes (if using). Toss them well to ensure that they are distributed evenly and in a single layer.
  • Roast 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.
  • Meanwhile, cook the pasta. Ten to fifteen minutes before the eggplant is ready, bring a large pot of water to a boil. Season the pasta water generously with salt. Add the pasta and cook until it is al dente. Timing might differ depending on the brand you use, so be sure to check the instructions on the packaging. Mine took about 9-10 minutes.
  • Reserve 1 cup of the pasta water. Then drain the pasta, and place it in a large bowl. Pour the tomato sauce into the bowl and toss to combine, ensuring that the pasta is fully coated with the sauce. If the pasta sticks, feel free to use some of the reserved pasta water to keep it moist.
  • In a separate small bowl, mix together the ricotta and chopped basil. Season with kosher salt and black pepper.
  • To assemble, spray a large oven-proof casserole dish (9X13 is ideal) with vegetable spray and oil on the sides of the dish.
  • Place half of the ziti and tomato sauce mixture at the bottom of the casserole dish. Spread half of the baked eggplant cubes evenly on top.
  • Add half of the ricotta-basil mixture on top in dollops.
  • Sprinkle the whole thing with half of the shredded mozzarella.
  • Repeat the same steps for the second layer, starting with the rest of the ziti, eggplant cubes, and ricotta. Finish it off with an even sprinkling of the remaining mozzarella cheese.
  • Bake for 30-35 minutes or until it is bubbly and the cheese on top is lightly browned.
  • When ready to serve, sprinkle it with fresh basil leaves. Serve while still warm.

Notes

  • Yields: This recipe makes a large casserole dish (9X13) baked ziti, which is ideal for 8 servings. The nutritional values below are per serving.
  • Tomato Sauce: While I used homemade tomato sauce, your favorite store-bought tomato or marinara sauce would perfectly work in this recipe. 
  • Storage: Like any pasta dish, this baked ziti is best served the day it is baked. However, you can store the leftovers in the fridge in an airtight container in the fridge 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. 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.

Nutrition

Calories: 445kcal | Carbohydrates: 54g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 759mg | Potassium: 643mg | Fiber: 6g | Sugar: 8g | Vitamin A: 739IU | Vitamin C: 7mg | Calcium: 237mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dish
Cuisine: Italian
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me โ€œIce." Iโ€™m the cook/recipe-tester/photographer behind this site.

If youโ€™re looking for approachable, yet creative recipes made with everyday ingredients, youโ€™ve come to the right place. Here, weโ€™re all about recipes thatโ€™s been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.

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5 from 2 votes

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Recipe Rating




15 Comments

  1. 5 stars
    Such a fantastic pasta bake that I know I’ll be making weekly. Thanks for another great recipe.

  2. It summer in NY now, but but baked eggplant sounds yummy. The air conditioner is on- I don’t mind putting the oven on. Love eggplant. I planted four Japanese eggplants in my garden and grilling them will be fantastic with cheese. Thank you.

    1. Hi Phyll,
      If you like pasta and eggplants, this is a great summer dish. Yes, you have the turn the oven on but that’s why we all have air conditioners in our houses, no? ๐Ÿ™‚
      Thanks for coming by. I hope you like this recipe as much as we do.
      Cheers!

  3. Oh yum, this looks so good! Eggplant is in season down here in Melbourne, so I’ll have to give this a go! Thank you ๐Ÿ™‚

    1. Ha ha.. That is quite funny Dawn.
      I bought it many years ago from a store called Arden B. in Atlanta, GA. Since I am a big fan of simple and fitted clothing and this sweater was exactly that, I bought one in black and one in gray. I have been wearing them for so many years and have a few similar pieces in my wardrobe.
      I recommend checking Gap and Banana Republic to find similar sweaters.
      I hope this was helpful Dawn.
      Thank you so much for stopping by.

  4. Remind me where you are again in Vermont? Jeff and I are thinking about a weekend in Burlington at some point this summer. I love this type of baked pasta dish; so cozy!

    1. We are in Manchester. It is 2 and a half hours south of Burlington.
      It is just as pretty though ๐Ÿ˜‰

  5. Even though it’s not snowing here, I’m all in on comfort food, Aysegul, and will be well into June. I love eggplant with pasta. It’s smokiness paired with your homemade pasta sauce sounds so fabulous. That cheesy goodness is fabulous and SO crave-worthy. I love how beautifully you’ve captured this delicious recipe! xo 

    1. Oh hi my friend! Today is much better. It is cold but sunny outside. For me, this dish is good all year round.
      Thank you so much for stopping by. Can’t wait for April 6th ๐Ÿ˜‰

  6. This really is what I would consider comfort food too! Roasted eggplant is just so good – I can’t wait to make this one. Stay warm, friend! xo