And if you are in need of more vegetarian eggplant recipes for dinner, also check out my Easy Ratatouille recipe.
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:
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:
Salad: Keep it light with Caesar Salad or Shaved Brussels Sprouts Salad for a touch of greens. Bread: If you like to serve bread with your pasta dinner, try my Air-Fried Garlic Bread for a quick side. If you prefer to continue with the Mediterranean theme, my Olive Bread is a must-try. Protein: If you’d rather turn it into a side for a protein dinner, make it a hearty meal with Turkey Zucchini Meatballs or Baked Chicken Kebabs.
Other Eggplant Recipes You Might Like
Eggplant Involtini Eggplant Pomodoro Pasta Eggplant Yogurt Recipe
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.
