If you’re craving a cozy, hearty meal that’s packed with flavor, this Cheesy Eggplant and Ziti Bake is here to hit the spot! Imagine tender eggplant slices, al dente pasta, and a rich, garlicky tomato sauce smothered in melted mozzarella and Parmesan. It’s the kind of dish that feels like a warm hug but is simple enough for a weeknight dinner. Plus, it’s totally vegetarian-friendly—no one will miss the meat!
Why You Will Love This Recipe
This recipe is perfect for anyone who loves comfort food with a veggie twist. The eggplant adds a meaty texture without the heaviness, while the ziti keeps things classic and satisfying. Even better, you can prep most of it ahead of time, making it ideal for busy nights or feeding a crowd. And let’s be honest: what’s not to love about all that golden, bubbly cheese?
Ingredients:
- 1 large eggplant, sliced into 1⁄2-inch rounds
- 12 oz ziti pasta
- 2 cups marinara sauce (store-bought or homemade)
- 11⁄2 cups shredded mozzarella cheese
- 1⁄2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried basil
- 1⁄2 tsp red pepper flakes (optional)
- Salt and black pepper
- 2 tbsp olive oil
- Fresh basil or parsley for garnish
Ingredient Prep Guide
Eggplant: Slice it evenly so it cooks at the same rate. Sprinkle slices with salt (this draws out bitterness and excess moisture), let them sit for 15 minutes, then pat dry with paper towels. Skip this step, and your bake might turn out watery!
Ziti: Cook it al dente (it’ll soften more in the oven). Rinse with cold water after draining to stop it from sticking.
Cheese: Grate the mozzarella yourself for better melting—pre-shredded cheese often has anti-caking agents. Freshly grated Parmesan adds more flavor too!
Equipment & Tools
- 9×13-inch baking dish
- Large pot for boiling pasta
- Colander
- Skillet or grill pan
- Paper towels
- Mixing bowls
- Oven mitts!
Step-by-Step Instructions
1. Prep the eggplant: After salting and drying the slices, brush them lightly with olive oil. Grill or pan-fry over medium heat for 2-3 minutes per side until tender. This step adds flavor and ensures they won’t turn mushy later.
2. Cook the ziti: Boil the pasta in salted water until just undercooked (about 8 minutes). Drain, rinse, and toss with a drizzle of olive oil to prevent clumping.
Key Details
Total Time: 1 hour 15 mins (Prep: 30 mins | Cook: 45 mins)
🍽️ Servings: 6 people
⚙️ Equipment: 9×13-inch baking dish, skillet, large pot
Serving Suggestions
Pair this bake with a crisp green salad or garlic bread for soaking up extra sauce. For a fancy touch, garnish with fresh basil or parsley. It’s great for family dinners, potlucks, or meal prep—leftovers taste even better the next day!
Pro Tips
Homemade marinara magic: If you’ve got extra time, sauté minced garlic and onion in olive oil, then simmer with crushed tomatoes, basil, and a pinch of sugar for a brighter sauce.
Cheese lover hack: Add a layer of ricotta between the eggplant and ziti for extra creaminess. Or swap mozzarella for provolone for smoky depth.
Storage and Reheating Instructions
Store leftovers in airtight containers for up to 3 days. To reheat, microwave individual portions with a splash of water (to keep it moist), or bake at 350°F until warmed through (about 20 minutes). Freeze unbaked casseroles wrapped tightly in foil for up to 2 months. Thaw overnight in the fridge before baking.
Troubleshooting
Watery bake? Eggplant might not have been salted enough. Next time, press the slices under a heavy pan after salting to remove more moisture. You can also sprinkle a thin layer of breadcrumbs between layers to absorb liquid.
Bland flavors? Taste the sauce before layering and season with extra garlic powder, salt, or a splash of balsamic vinegar for tang.
Frequently Asked Questions
Can I make this recipe vegan?
Absolutely! Use dairy-free mozzarella and Parmesan, and ensure your marinara is vegan. Grilled zucchini or portobello mushrooms add extra texture.
Can I freeze leftovers?
Yes, but the eggplant texture might soften slightly. For best results, freeze before baking. Thaw in the fridge overnight, then bake as directed.
Can I use a different pasta?
Penny, rigatoni, or even spaghetti work—but stick to short, sturdy shapes for the best layering.
Cheesy Eggplant and Ziti Bake
Ingredients
- 1 large eggplant sliced into 1/2-inch rounds
- 12 oz ziti pasta
- 2 cups marinara sauce store-bought or homemade
- 11/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- Salt and black pepper
- 2 tbsp olive oil
- Fresh basil or parsley for garnish
Instructions
- Prep the eggplant: After salting and drying the slices, brush them lightly with olive oil. Grill or pan-fry over medium heat for 2-3 minutes per side until tender.
- Cook the ziti: Boil the pasta in salted water until just undercooked (about 8 minutes). Drain, rinse, and toss with a drizzle of olive oil to prevent clumping.
- Layer the bake: Spread 1⁄2 cup marinara sauce in the baking dish. Arrange half the eggplant slices in a single layer, followed by half the pasta. Sprinkle 1⁄2 of both cheeses, then repeat the layers. Top with remaining sauce and cheese. Add red pepper flakes for a kick!
- Bake it: Cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake 10 more minutes until the cheese is golden and bubbly. Let it rest 5 minutes before serving—this helps the layers set!
