This eggplant parmesan recipe is a delightful twist on the classic dish, incorporating pasta for a heartier meal. The layers of marinara sauce, eggplant, and cheese create a comforting and flavorful dish. Perfect for a family dinner or a cozy night in, this recipe is simple yet satisfying.
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Slice the eggplant into ½-inch rounds and lay them out on a tray. Sprinkle with salt and let sit for 20–30 minutes to draw out moisture, then pat dry.
In a baking dish, layer cooked pasta, marinara sauce, eggplant, and parmesan cheese. Repeat the layers and finish with more parmesan on top.
Bake at 400°F for 20–25 minutes, until hot and bubbly.
Sprinkle gruyère cheese over the top and return to the oven for a few minutes, just until melted and golden.
Salting the eggplant before cooking helps remove bitterness and excess moisture.
Use freshly grated parmesan and gruyère for the best flavor and texture.
You can substitute gruyère cheese with mozzarella if preferred.
Can I use a different type of pasta?
Yes, any short pasta shape like penne, fusilli, or rigatoni works well in this recipe.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I make this recipe gluten-free?
Yes, simply use gluten-free pasta and ensure your marinara sauce is gluten-free.
What can I use instead of gruyère cheese?
You can substitute gruyère with mozzarella or another mild melting cheese.
Do I need to peel the eggplant?
No, peeling is not necessary. The skin adds texture and flavor to the dish.
