Meaty Like Vegetarian Eggplant Pasta Casserole that’s filling & comforting!

By Feelgoodfoodie · 75 min

Ingredients

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment.
2. Put the eggplant, olive oil, 1 teaspoon salt and black pepper on the sheet. Roast 20 minutes, flip, add the onion, garlic and crushed red pepper, then roast about 15 more minutes until golden and caramelised.
3. Boil the rigatoni in heavily salted water until barely al dente. Reserve 1 1/2 cups of the cooking water, then drain and rinse the pasta under cold water.
4. Put the pasta in a 9x13 baking dish. Stir in the marinara and enough reserved water to make the sauce glossy.
5. Lay the roasted eggplant mixture over the pasta. Fold in the Parmesan, 1 cup mozzarella and 1 cup torn basil, then top with the remaining 2 cups mozzarella.
6. Lower the oven to 375°F and bake about 25 minutes, until the sauce bubbles at the edges and the cheese has melted.
7. Serve topped with more grated Parmesan and torn fresh basil.

Summarized from Feelgoodfoodie's video. Watch it for the details.