18 Creamy Eggplant Pasta Recipes for Every Occasion

Craving something rich, comforting, and packed with flavor? Look no further than these 18 creamy eggplant pasta recipes—your new go-to for weeknight dinners, date nights, or cozy weekends. Whether you’re roasting eggplant to silky perfection or blending it into a luscious sauce, these dishes prove that humble ingredients can create pure magic. Ready to dig in? Let’s find your next favorite pasta obsession!

Creamy Eggplant Parmesan Pasta

This comforting pasta dish combines roasted eggplant, melty cheese, and a rich tomato sauce for a veggie-packed twist on classic Parm flavors.

Ingredients:

• 1 medium eggplant, cut into 1/2-inch cubes (about 4 cups)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 8 oz penne pasta
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 (24 oz) jar marinara sauce
• 1/2 cup heavy cream
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 cup chopped fresh basil

Instructions:

1. Preheat oven to 425°F. Toss eggplant with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast 20 minutes, flipping halfway, until tender and browned.
2. Cook pasta al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Pour in marinara and heavy cream, stirring to combine.
4. Add cooked pasta, roasted eggplant, and remaining 1/2 tsp salt to the skillet. Toss, adding reserved pasta water 2 tbsp at a time until saucy.
5. Sprinkle mozzarella and Parmesan over top. Cover and cook 3 minutes until cheese melts. Garnish with basil.

The magic here? Roasting the eggplant first gives it a meaty texture that stands up to the creamy sauce, while keeping the dish surprisingly light.

Tip: For extra crispiness, broil the cheesy top for 1-2 minutes at the end.

Roasted Eggplant and Tomato Pasta

This hearty vegetarian pasta gets its deep, smoky flavor from roasted eggplant and sweet cherry tomatoes—tossed with garlic, basil, and a splash of balsamic for a bright finish.

Ingredients

• 1 medium eggplant, cut into 1-inch cubes
• 1 pint cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 8 oz rigatoni (or pasta of choice)
• 2 tbsp balsamic vinegar
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan (optional)

Instructions

1. Preheat oven to 425°F. Toss eggplant and cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes until eggplant is tender and tomatoes blister.
2. Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in roasted veggies, pasta, balsamic vinegar, and remaining 1/2 tsp salt. Toss, adding pasta water as needed to loosen the sauce.
4. Fold in basil and top with Parmesan if using. Serve warm.

The balsamic caramelizes slightly in the skillet, balancing the eggplant’s richness with a tangy-sweet kick.

Tip: For extra smokiness, broil the roasted veggies for 2–3 minutes before adding to the pasta.

Spicy Eggplant and Garlic Pasta

This bold, garlicky pasta is a weeknight hero—silky roasted eggplant meets spicy chili flakes and al dente noodles for a dish that’s as comforting as it is vibrant.

Ingredients

• 8 oz spaghetti or linguine
• 1 medium eggplant, diced into 1-inch cubes
• 3 tbsp olive oil, divided
• 4 garlic cloves, thinly sliced
• 1/2 tsp red chili flakes (or to taste)
• 1/4 cup grated Parmesan, plus extra for serving
• 1 tbsp lemon juice
• 1/2 tsp salt
• Fresh basil leaves, for garnish

Instructions

1. Roast the eggplant: Toss eggplant with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast at 425°F for 25 minutes, flipping halfway, until caramelized and tender.
2. Cook the pasta: Boil pasta in salted water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
3. Sizzle the garlic: Heat 1 tbsp olive oil in a large skillet over medium-low. Add garlic and 1/2 tsp chili flakes; cook 1–2 minutes until fragrant but not browned.
4. Combine: Add pasta, roasted eggplant, and 1/4 cup pasta water to the skillet. Toss to coat, adding more water if needed. Stir in 1/4 cup Parmesan and 1 tbsp lemon juice.
5. Serve: Garnish with fresh basil and extra Parmesan.

The magic here? Roasting the eggplant unlocks its creamy texture, which clings perfectly to every noodle. A hit of lemon brightens the richness without overpowering the garlic.

Tip: For extra depth, add 1 tsp anchovy paste with the garlic—it melts right in and amps up the umami!

Eggplant and Ricotta Stuffed Shells

These stuffed shells are a cozy twist on classic pasta night, with tender eggplant and creamy ricotta tucked inside every bite.

Ingredients:

• 20 jumbo pasta shells
• 1 medium eggplant, diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 15 oz ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. Toss eggplant with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring once, until golden and tender.
3. In a bowl, mix ricotta, Parmesan, egg, and roasted eggplant until combined.
4. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Fill each shell with the ricotta-eggplant mixture and arrange in the dish. Top with remaining 1 cup marinara and 1/2 cup mozzarella.
5. Bake uncovered for 25 minutes until bubbly. Sprinkle with 1 tbsp fresh basil before serving.

The roasted eggplant adds a meaty texture and subtle sweetness that pairs perfectly with the rich ricotta—no one will miss the meat!

Tip: For extra flavor, sauté 2 minced garlic cloves with the eggplant before roasting.

Eggplant and Mushroom Pasta Bake

This hearty vegetarian bake combines tender eggplant, meaty mushrooms, and gooey cheese for a pasta dish that feels indulgent but won’t weigh you down.

Ingredients:

• 8 oz rigatoni pasta
• 1 medium eggplant, diced into 1/2-inch cubes
• 8 oz cremini mushrooms, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 (24 oz) jar marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Cook rigatoni according to package directions until al dente; drain.
2. Heat olive oil in a large skillet over medium-high. Add eggplant, mushrooms, and 1/2 tsp salt. Cook 8–10 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic, oregano, red pepper flakes, and 1/4 tsp black pepper; cook 1 minute until fragrant. Pour in marinara sauce and simmer 2 minutes.
4. Toss cooked pasta with the sauce mixture, then transfer to a 9×13-inch baking dish. Top evenly with mozzarella and Parmesan.
5. Bake 20 minutes until cheese is bubbly and lightly browned. Let rest 5 minutes before serving.

The eggplant melts into the sauce while keeping a slight bite, and the mushrooms add an earthy depth that’ll make even meat lovers swoon.

Tip: For extra crispiness, broil the bake for the last 2 minutes—just keep an eye on it!

Eggplant and Spinach Lasagna

This hearty vegetarian lasagna layers roasted eggplant, creamy ricotta, and vibrant spinach for a comforting dish that even meat-lovers will adore.

Ingredients:

• 1 large eggplant, sliced into 1/4-inch rounds
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 10 oz frozen spinach, thawed and squeezed dry
• 15 oz ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 9 no-boil lasagna noodles
• 2 cups shredded mozzarella cheese

Instructions:

1. Preheat oven to 400°F. Toss eggplant with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes, flipping halfway, until tender.
2. In a bowl, mix spinach, ricotta, Parmesan, egg, remaining 1/2 tsp salt, and black pepper.
3. Spread 1/2 cup marinara in a 9×13-inch baking dish. Layer 3 noodles, half the ricotta mixture, half the eggplant, and 1/2 cup mozzarella. Repeat layers, ending with noodles.
4. Top with remaining marinara and mozzarella. Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 15 more minutes until bubbly.

The roasted eggplant adds a meaty texture, while the spinach-ricotta layer keeps every bite luxuriously creamy without heaviness.

Tip: Pat eggplant slices dry before roasting to prevent excess moisture in the lasagna.

Eggplant and Basil Pesto Pasta

This rustic pasta dish combines creamy roasted eggplant with bright basil pesto for a veggie-packed meal that feels indulgent yet effortless.

Ingredients:

• 1 medium eggplant, diced into 1-inch cubes
• 3 tbsp olive oil, divided
• 1/2 tsp salt
• 8 oz rigatoni or penne pasta
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F. Toss eggplant with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes, flipping halfway, until tender and caramelized.
2. Meanwhile, cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
3. In a large skillet, heat remaining 1 tbsp olive oil over medium. Add roasted eggplant, pesto, red pepper flakes, and 1/4 cup pasta water, stirring to coat. Cook for 2 minutes until glossy.
4. Add drained pasta to the skillet, tossing to combine. Add more pasta water if needed to loosen the sauce. Sprinkle with Parmesan before serving.

The secret here? Roasting the eggplant until deeply golden amps up its natural sweetness, balancing the pesto’s herbal punch. It’s a simple trick that makes every bite sing.

Tip: For extra texture, top with toasted pine nuts or breadcrumbs right before serving.

Eggplant and Zucchini Linguine

This vibrant pasta dish is a celebration of summer veggies, with tender eggplant and zucchini clinging to al dente linguine in a garlicky tomato sauce.

Ingredients:

• 8 oz linguine
• 1 small eggplant, diced into 1/2-inch cubes
• 1 medium zucchini, halved lengthwise and sliced 1/4-inch thick
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook linguine in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high. Add eggplant and cook 5 minutes, stirring occasionally, until lightly browned. Add zucchini and cook 3 minutes more until just tender. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil, garlic, and red pepper flakes. Cook 30 seconds until fragrant. Stir in crushed tomatoes, 1 tsp salt, and black pepper. Simmer 5 minutes.
4. Return veggies to skillet. Toss with drained pasta, adding reserved pasta water 2 tbsp at a time to loosen sauce. Fold in basil.
5. Serve topped with Parmesan.

The magic here? The eggplant soaks up the tomato sauce while keeping its shape, giving every bite a meaty texture without the meat.

Tip: Salting eggplant before cooking isn’t necessary with modern varieties—just dice and go!

Eggplant and Goat Cheese Penne

This creamy, tangy pasta dish is a dreamy way to turn humble eggplant into a star—perfect for weeknights when you want something hearty but fresh.

Ingredients:

• 8 oz penne pasta
• 1 medium eggplant, diced into 1/2-inch cubes
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil
• 4 oz crumbled goat cheese
• 1/4 cup grated Parmesan

Instructions:

1. Cook penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8–10 minutes until tender and lightly browned.
3. Reduce heat to medium. Add garlic, red pepper flakes, salt, and black pepper; cook for 1 minute until fragrant.
4. Toss in cooked penne, goat cheese, and Parmesan. Add reserved pasta water 2 tbsp at a time, stirring until cheese melts into a creamy sauce. Fold in basil.

The goat cheese melts into a luscious sauce that clings to every noodle, while the eggplant adds a meaty bite without heaviness.

Tip: For extra depth, roast the eggplant at 400°F for 20 minutes instead of pan-frying—it’ll caramelize beautifully!

Eggplant and Sausage Rigatoni

This hearty pasta dish combines smoky sausage, tender eggplant, and a rich tomato sauce for a satisfying weeknight meal that feels anything but ordinary.

Ingredients:

• 12 oz rigatoni pasta
• 1 lb Italian sausage (casings removed)
• 1 medium eggplant, diced into 1/2-inch cubes
• 1 (28 oz) can crushed tomatoes
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Fresh basil leaves, torn (for garnish)

Instructions:

1. Cook rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat 1/4 cup olive oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8 minutes until golden and tender. Transfer to a plate.
3. In the same skillet, cook sausage, breaking it up with a spoon, for 5 minutes until browned. Add minced garlic, 1 tsp oregano, 1/2 tsp red pepper flakes, and 1/2 tsp salt; cook for 1 minute until fragrant.
4. Pour in crushed tomatoes and simmer for 10 minutes. Stir in cooked eggplant and pasta, adding reserved pasta water as needed to loosen the sauce.
5. Remove from heat and stir in 1/4 cup Parmesan. Garnish with fresh basil and extra cheese.

The eggplant melts into the sauce, adding a silky texture that clings perfectly to every noodle—no one will guess it only took 30 minutes!

Tip: For extra depth, brown the sausage in 1/2-inch chunks before breaking it up, creating crispy edges.

Eggplant and Olive Spaghetti

This rustic pasta dish is a Mediterranean dream—earthy roasted eggplant, briny olives, and al dente spaghetti come together for a simple but deeply satisfying meal.

Ingredients:

• 8 oz spaghetti
• 1 medium eggplant, diced into 1-inch cubes
• 3 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 garlic cloves, minced
• 1/2 cup pitted Kalamata olives, roughly chopped
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Prep eggplant: Toss eggplant with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast at 425°F for 25 minutes, flipping halfway, until tender and caramelized.
2. Cook pasta: Boil spaghetti in salted water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
3. Sauté aromatics: Heat remaining 1 tbsp olive oil in a large skillet over medium. Add garlic and 1/4 tsp red pepper flakes; cook 30 seconds until fragrant. Add olives and roasted eggplant; stir to combine.
4. Combine: Add cooked spaghetti to the skillet with 1/4 cup reserved pasta water. Toss to coat, adding more water if needed. Remove from heat; stir in parsley and 1 tbsp lemon juice.
5. Serve: Top with Parmesan if using. The contrast of silky eggplant, chewy olives, and bright lemon makes every bite exciting!

Tip: For extra richness, drizzle with a little more olive oil just before serving.

Eggplant and Red Pepper Fettuccine

This vibrant pasta dish combines smoky roasted eggplant and sweet red peppers with al dente fettuccine for a hearty, veggie-packed meal that feels indulgent yet light.

Ingredients:

• 8 oz fettuccine
• 1 medium eggplant, diced into 1-inch cubes
• 1 large red bell pepper, thinly sliced
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano
• 1/2 tsp salt, plus more for pasta water
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

1. Roast the veggies: Preheat oven to 425°F. Toss eggplant and red pepper with 2 tbsp olive oil, 1/2 tsp salt, and oregano on a baking sheet. Roast for 20 minutes, stirring halfway, until tender and slightly charred.
2. Cook pasta: Meanwhile, boil fettuccine in salted water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.
3. Sauté garlic: Heat remaining 1 tbsp olive oil in a large skillet over medium. Add garlic and red pepper flakes; cook for 30 seconds until fragrant.
4. Combine: Add roasted veggies, pasta, and 1/4 cup reserved pasta water to the skillet. Toss for 2 minutes, adding more water if needed. Stir in Parmesan.
5. Serve: Garnish with fresh basil and extra Parmesan.

The roasted eggplant melts into the sauce, creating a luscious texture that clings perfectly to every noodle. A sprinkle of red pepper flakes adds just the right kick!

Tip: For extra smokiness, broil the veggies for the last 2 minutes of roasting.

Eggplant and Artichoke Farfalle

This hearty pasta dish combines roasted eggplant and tangy artichokes with al dente farfalle for a satisfying vegetarian meal that’s packed with Mediterranean flavors.

Ingredients

• 8 oz farfalle pasta
• 1 medium eggplant, diced into 1-inch cubes
• 1 (14 oz) can artichoke hearts, drained and quartered
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 425°F. Toss eggplant with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized.
2. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
3. Sauté aromatics: Heat remaining 1 tbsp olive oil in a large skillet over medium. Add garlic and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant. Stir in roasted eggplant and artichoke hearts.
4. Combine: Add cooked pasta to the skillet with 1/4 cup reserved pasta water. Toss to coat, adding more water if needed. Stir in parsley and Parmesan.

The roasted eggplant melts into the sauce, while the artichokes add a bright, briny contrast—perfect for a quick weeknight dinner that feels special.

Tip: For extra richness, finish with a drizzle of good olive oil or a sprinkle of toasted breadcrumbs.

Eggplant and Sun-Dried Tomato Fusilli

This hearty pasta dish combines smoky roasted eggplant with tangy sun-dried tomatoes for a weeknight meal that feels anything but ordinary.

Ingredients:

• 8 oz fusilli pasta
• 1 medium eggplant, diced into 1/2-inch cubes
• 1/3 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, torn

Instructions:

1. Preheat oven to 425°F. Toss eggplant with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized.
2. Cook fusilli according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Add roasted eggplant, sun-dried tomatoes, and pasta, tossing to combine. Stir in Parmesan and 1/4 cup pasta water, adding more if needed to create a light sauce.
4. Remove from heat and fold in basil. Serve with extra Parmesan.

The trick here? Roasting the eggplant until deeply golden amps up its natural sweetness, balancing the sun-dried tomatoes’ punchy acidity perfectly.

Tip: For extra richness, swap half the olive oil with the sun-dried tomato jar oil when roasting the eggplant.

Eggplant and Capers Linguine

This rustic pasta dish balances tender eggplant with briny capers for a simple yet sophisticated weeknight meal.

Ingredients:

• 8 oz linguine
• 1 medium eggplant, diced into 1/2-inch cubes
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 2 tbsp capers, drained
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook linguine in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, until golden and tender (8-10 minutes). Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic, capers, and 1/4 tsp red pepper flakes; cook 1 minute until fragrant.
4. Return eggplant to skillet. Toss in cooked pasta, adding reserved pasta water 2 tbsp at a time to loosen. Season with 1/2 tsp salt.
5. Remove from heat and stir in parsley and Parmesan.

The magic here? Salty capers and sweet eggplant melt into a glossy sauce that clings perfectly to every noodle.

Tip: For extra richness, finish with a drizzle of good olive oil right before serving.

Eggplant and Walnut Pesto Pasta

This hearty vegetarian pasta swaps traditional basil pesto for a rich, nutty blend of roasted eggplant and toasted walnuts—perfect for a cozy weeknight dinner.

Ingredients:

• 1 medium eggplant, diced into 1-inch cubes (about 3 cups)
• 1/2 cup walnuts
• 12 oz rigatoni or penne pasta
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt, plus more to taste
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice
• Fresh basil leaves, for garnish

Instructions:

1. Roast the eggplant: Toss eggplant with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast at 425°F for 25 minutes, flipping halfway, until caramelized and tender.
2. Toast the walnuts: In a dry skillet over medium heat, toast walnuts for 3–4 minutes until fragrant. Let cool slightly, then pulse in a food processor until finely ground.
3. Cook the pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water before draining.
4. Make the pesto: In the food processor, combine roasted eggplant, walnuts, garlic, red pepper flakes, Parmesan, lemon juice, and remaining 1 tbsp olive oil. Blend until smooth, adding pasta water 1 tbsp at a time until saucy.
5. Toss together: Combine pasta with pesto in the pot, adding more pasta water if needed. Season with salt to taste.

The creamy eggplant-walnut pesto clings beautifully to every noodle, with a smoky depth that’ll make you forget all about basil. Top with extra Parmesan and torn basil for a fresh finish.

Tip: For extra texture, save a few toasted walnuts to sprinkle on top before serving.

Eggplant and Lemon Zest Spaghetti

This bright, veggie-packed pasta balances tender eggplant with a zesty lemon kick—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 8 oz spaghetti
• 1 medium eggplant, diced into 1/2-inch cubes
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 2 tbsp grated Parmesan cheese, plus more for serving
• 1 tbsp lemon zest (from 1 large lemon)
• 1 tbsp lemon juice

Instructions:

1. Cook spaghetti in salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8–10 minutes until golden and tender. Transfer to a plate.
3. In the same skillet, heat 1 tbsp olive oil over medium. Add garlic and red pepper flakes; cook for 30 seconds until fragrant. Return eggplant to the skillet.
4. Add drained spaghetti, 1 tsp salt, parsley, Parmesan, lemon zest, and lemon juice. Toss, adding reserved pasta water 1 tbsp at a time to loosen the sauce.

The magic here? The lemon zest clings to the spaghetti, creating little bursts of freshness in every bite. Tip: For extra texture, sprinkle toasted breadcrumbs on top just before serving.

Eggplant and Chili Flakes Penne

This hearty pasta dish balances smoky roasted eggplant with a spicy kick of chili flakes—perfect for a quick weeknight dinner with bold flavors.

Ingredients:

• 8 oz penne pasta
• 1 medium eggplant, diced into 1-inch cubes
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 tsp red chili flakes
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Toss eggplant with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized.
2. Cook penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium. Add garlic and 1/2 tsp chili flakes; sauté for 30 seconds until fragrant. Add roasted eggplant and pasta, tossing to combine. Splash in reserved pasta water as needed to loosen the sauce.
4. Remove from heat and stir in Parmesan, basil, remaining 1/2 tsp salt, and 1/4 tsp black pepper.

The eggplant melts into the pasta, creating a creamy texture without heavy sauce—while the chili flakes add just the right warmth. Tip: For extra richness, drizzle with a bit of high-quality olive oil before serving.

Conclusion

With 18 luscious eggplant pasta recipes to choose from, there’s a creamy, dreamy dish for every craving and occasion! Whether you’re cooking for a cozy weeknight or a special gathering, these recipes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the pasta love on Pinterest—happy cooking!