Few dishes can rival the warmth and comfort of a bubbling tray of baked pasta. And when it comes to Italian-inspired comfort food, Baked Ziti with Roasted Eggplant & Mozzarella is a recipe that stands out. This dish has everything we crave in a hearty meal—al dente pasta, silky roasted eggplant, a robust tomato sauce, and a layer of golden, melty mozzarella that brings it all together.
Unlike traditional baked ziti that often relies on heavy meats, this version highlights the earthy sweetness of eggplant, making it lighter yet deeply satisfying. Whether you’re looking for a cozy family dinner, an impressive potluck dish, or a make-ahead option for busy nights, this baked ziti variation deserves a permanent spot in your recipe rotation.
In this post, we’ll walk through everything you need to know about making Baked Ziti with Roasted Eggplant & Mozzarella—from selecting the best ingredients to step-by-step cooking instructions, time-saving tips, variations, and serving suggestions.
Why You’ll Love This Recipe
- Vegetarian-Friendly: A satisfying main dish without the need for meat.
- Rich in Flavor: Roasted eggplant adds depth, while herbs and tomato sauce bring classic Italian character.
- Make-Ahead & Freezer-Friendly: Perfect for meal prep and busy weeknights.
- Family-Friendly: A dish that appeals to adults and kids alike.
- Customizable: Easy to adapt with additional vegetables or different cheeses.
Ingredients for Baked Ziti with Roasted Eggplant & Mozzarella
The beauty of this dish lies in its simplicity. Each ingredient plays an important role in creating that perfect balance of flavor and texture.
For the Roasted Eggplant
- 2 medium eggplants, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Tip: Look for firm, glossy eggplants with smooth skin. Smaller eggplants tend to be less bitter than very large ones.
For the Tomato Sauce
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (400 g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red chili flakes (optional)
- Salt and black pepper to taste
Tip: If you prefer a sweeter sauce, add 1 tsp of sugar to balance acidity.
For the Pasta & Cheese Layer
- 400 g ziti or penne pasta
- 250 g mozzarella cheese, shredded
- 50 g grated Parmesan cheese
- Fresh basil leaves, for garnish
Tip: Use whole milk mozzarella for the best melt and flavor.
Step-by-Step Instructions
Step 1: Roast the Eggplant
- Preheat your oven to 200°C.
- Toss the cubed eggplant with olive oil, salt, and pepper.
- Spread evenly on a baking sheet lined with parchment paper.
- Roast for 20–25 minutes, stirring halfway through, until golden and tender.
- Set aside to cool slightly.
Step 2: Make the Tomato Sauce
- Heat olive oil in a medium saucepan over medium heat.
- Add onions and cook until soft and translucent, about 4 minutes.
- Stir in garlic and cook for 1 minute.
- Add crushed tomatoes, oregano, basil, chili flakes, salt, and pepper.
- Reduce heat and simmer for 10–15 minutes, stirring occasionally.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until just al dente (it will continue cooking in the oven).
- Drain and set aside.
Step 4: Combine Pasta, Eggplant & Sauce
- In a large bowl, toss pasta with roasted eggplant and tomato sauce.
- Mix gently so the eggplant stays intact.
Step 5: Assemble the Ziti
- Preheat oven to 180°C.
- Lightly grease a 9×13 inch baking dish.
- Spread half the pasta mixture evenly into the dish.
- Sprinkle half the mozzarella over the top.
- Add the remaining pasta mixture, followed by the rest of the mozzarella and Parmesan.
Step 6: Bake to Perfection
- Bake uncovered for 15–20 minutes, or until the cheese is melted and golden brown.
- Allow the baked ziti to rest for 5 minutes before serving.
- Garnish with fresh basil.
Tips for Success
- Don’t Overcook the Pasta – Cook it just until al dente; otherwise, it will turn mushy when baked.
- Roast the Eggplant Properly – This removes bitterness and adds depth of flavor.
- Use Fresh Herbs if Possible – Fresh basil and oregano elevate the sauce.
- Layering Cheese Adds Creaminess – Add a little cheese between layers for more richness.
- Let It Rest Before Serving – This allows the flavors to settle and makes it easier to slice.
Variations of Baked Ziti with Roasted Eggplant & Mozzarella
- Add Ricotta: Mix 1 cup ricotta with the pasta for a creamier texture.
- Make It Spicy: Increase chili flakes or add chopped jalapeños.
- Add More Veggies: Zucchini, bell peppers, or mushrooms work wonderfully.
- Go Vegan: Use vegan mozzarella and Parmesan alternatives.
- Make It Protein-Rich: Add cooked chickpeas or lentils for plant-based protein.
Serving Suggestions
This dish is hearty enough to stand on its own, but it pairs beautifully with sides:
- A crisp green salad with lemon vinaigrette
- Garlic bread or focaccia
- A side of roasted seasonal vegetables
- A light Italian soup, such as minestrone
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. To freeze, assemble the ziti but don’t bake it—wrap tightly and bake when ready.
- Reheating: Reheat in a 180°C oven for 10 minutes or microwave individual portions.
Why This Recipe Works
This Baked Ziti with Roasted Eggplant & Mozzarella combines the heartiness of baked pasta with the savory complexity of roasted vegetables. Unlike heavier versions loaded with meat, this dish relies on simple yet flavorful ingredients that make it approachable, nourishing, and versatile. The roasted eggplant adds a smoky depth, the sauce brings brightness, and the mozzarella ties everything together with irresistible gooeyness.
Final Thoughts
If you’re looking for a dish that brings comfort, flavor, and flexibility, this Baked Ziti with Roasted Eggplant & Mozzarella delivers on all counts. It’s the kind of recipe you can rely on whether you’re cooking for family, hosting a gathering, or preparing meals in advance. With its simple ingredients and satisfying flavors, it proves that comfort food doesn’t have to be complicated.
Serve it warm, watch the cheese pull as you scoop it out, and enjoy every bite of this Italian-inspired classic.
Baked Ziti with Roasted Eggplant & Mozzarella Recipe
Description
This Baked Ziti with Roasted Eggplant & Mozzarella is a hearty, flavorful Italian-inspired dish featuring tender pasta, perfectly roasted eggplant, rich tomato sauce, and gooey melted mozzarella. Ideal for cozy family dinners or meal prepping, this baked ziti is both comforting and visually stunning.
Ingredients
For the Roasted Eggplant:
For the Tomato Sauce:
For the Pasta & Assembly:
Instructions
Roast the Eggplant
- Step Description: Preheat your oven to 200°C. Toss the cubed eggplant with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until tender and lightly golden. Set aside.
Prepare the Tomato Sauce
- Step Description: In a medium saucepan, heat 2 tbsp olive oil over medium heat. Sauté the chopped onion until soft, about 4 minutes. Add garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, oregano, basil, chili flakes (if using), salt, and pepper. Simmer on low heat for 10–15 minutes, stirring occasionally.
Cook the Pasta
- Step Description: Bring a large pot of salted water to a boil. Cook ziti or penne according to package instructions until al dente. Drain and set aside.
Assemble the Baked Ziti
- Step Description: Preheat oven to 180°C. In a large mixing bowl, combine cooked pasta, roasted eggplant, and tomato sauce. Mix gently until well coated.
Add Cheese & Bake
- Step Description: Transfer pasta mixture to a greased 9x13 inch baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly on top. Bake uncovered for 15–20 minutes until the cheese is bubbly and golden brown.
Garnish & Serve
- Step Description: Remove from oven and let the baked ziti rest for 5 minutes. Garnish with fresh basil leaves and serve warm.
Note
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C for 10 minutes.
Variations:
- Add cooked zucchini or bell peppers for extra veggies.
- Use ricotta cheese for a creamier texture.
- For a low-carb version, substitute pasta with roasted cauliflower florets.
