Creamy Eggplant Pasta
Creamy Eggplant Pasta is one of my favorite cozy dinners any night of the week. It’s vegetarian, full of roasted flavor, and made with a few simple ingredients like eggplant, tomatoes, garlic, and mascarpone. The result is a comforting, velvety sauce that tastes like it came from a restaurant kitchen.
Inspired by a trip to Italy and a traditional Pasta alla Norma, this Creamy Eggplant Pasta version swaps ricotta salata for creamy mascarpone and Parmesan, giving it a rich but mellow finish.
It’s hearty but not heavy, easy to prep, and just elevated enough to serve to friends. We wanted to make sure it was super easy to make, so we roast the tomatoes and eggplant in the oven for a no-fuss and hassle free recipe.
If you love a good pasta recipe be sure to also try my Smoked Salmon Pasta and Lemon Chicken Orzo Pasta.
Table of Contents
Why You’ll Love This Recipe
- Creamy without being heavy – The mascarpone makes the sauce silky but still bright.
- Vegetarian and hearty – You won’t miss the meat in this satisfying bowl.
- Perfect any time of year – Roasted eggplant and tomatoes work in any season.
- No blender or food processor required – Just smash, stir, and toss.
- Inspired by Pasta alla Norma – With a cozy, creamy twist.
Jenn’s Tip: Salt and drain your eggplant first! This removes excess moisture and bitterness so it roasts golden and never soggy.
What Is Creamy Eggplant Pasta?
Creamy eggplant pasta is a rich and flavorful Italian-inspired dish made with roasted eggplant, garlic, cherry tomatoes, and a creamy mascarpone-parmesan sauce.
It’s a modern twist on the classic Sicilian Pasta alla Norma, which features eggplant and tomato with ricotta salata. In this version, the tomatoes and garlic are roasted until caramelized, then mashed into a chunky sauce that pairs beautifully with short pasta and fresh basil. The result is a cozy, creamy pasta that’s both satisfying and naturally vegetarian.
Ingredients
- 1 pound pasta (any short pasta works well)
- 1 medium eggplant (about 1½ pounds) – Roasting brings out its natural sweetness and removes bitterness.
- 3 cups cherry tomatoes – Juicy and sweet, they roast down to create a rich, flavorful sauce.
- 4–5 cloves garlic, peeled – Adds depth and warmth to the roasted base.
- ½ cup extra virgin olive oil, plus more for drizzling – Helps the vegetables roast and carmalize beautifully in the oven.
- ½ teaspoon kosher salt, plus more for pasta water – Balances and enhances the natural flavors.
- Freshly ground black pepper, to taste – Adds a gentle kick to round out the sauce.
- ¾ cup mascarpone cheese – Creates a silky, creamy texture without weighing the dish down.
- ⅓ cup freshly grated Parmigiano Reggiano, plus more for serving – Brings sharpness and umami to balance the creamy sauce.
- ½ cup fresh basil, torn – Adds a burst of freshness and classic Italian flavor.
- Pinch of crushed red pepper flakes-add at the end for a touch of heat if you like a little spice.
Instructions
- Peel away half the eggplant skin in stripes, leaving some for texture. Cut the eggplant into ½-inch cubes.
- Toss the cubes with salt and place in a colander to drain for 20–30 minutes.
- On a cookie sheet, toss the eggplant with olive oil and pepper. Roast for 20–25 minutes until golden and caramelized.
- Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Let the tomatoes and garlic cool slightly, then carefully poke and mash with a fork to form a chunky sauce.
- Add the cooked pasta to a large serving bowl. Top with roasted eggplant, mascarpone, Parmesan, the smashed tomato-garlic mixture, and a splash of pasta water. Toss gently to combine, adding more pasta water as needed until the sauce is glossy and coats the noodles. Optional: add crushed red pepper flakes.
- Fold in fresh basil and serve with more Parmesan, a drizzle of olive oil, and freshly cracked black pepper.
Expert Tips
- Always salt and drain the eggplant – This step is key to avoiding sogginess and helps develop caramelized flavor.
- Use a cookie sheet for eggplant – It promotes better browning than a deep pan.
- Smash tomatoes carefully – Let them cool slightly so they don’t splatter.
- Don’t skip the pasta water – It loosens the sauce and helps it cling to the noodles.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce. For best texture, add a bit of fresh basil and parmesan after reheating.
FAQs
Salting draws out excess moisture and bitterness so the eggplant roasts up golden and caramelized, not soggy or spongy.
Pasta alla Norma is a classic Sicilian dish made with eggplant, tomato sauce, and ricotta salata. This recipe is a creamy twist on that traditional version.
Yes—roasted eggplant is perfect in pasta sauce. It adds a rich, savory depth and pairs well with tomatoes, garlic, and cheese.
Short pasta shapes like mezzi rigatoni, penne, or fusilli hold onto the creamy eggplant sauce beautifully, but you can use what you have on hand.
More Easy Pasta Recipes
Creamy Eggplant Pasta
Equipment
- Cookie sheet (for roasting eggplant evenly)
- Baking dish (to roast the tomatoes and garlic)
- Large serving bowl (for mixing pasta and sauce easily)
- Colander (for draining salted eggplant and pasta)
Ingredients
- 1 pound pasta
- 1 medium eggplant about 1 ½ pounds
- 3 cups cherry tomatoes
- 6 cloves garlic peeled
- ¼ cup extra virgin olive oil plus more for drizzling
- ½ teaspoon kosher salt plus more for pasta water
- Freshly ground black pepper to taste
- ¾ cup mascarpone cheese
- ⅓ cup freshly grated Parmigiano Reggiano plus more for serving
- ½ cup fresh basil
Instructions
- Preheat the oven to 400°F Peel away half the eggplant skin in stripes, leaving some for texture. Cut the eggplant into ½-inch cubes.
- Toss the eggplant cubes with a generous pinch of salt and place them in a colander over the sink or a bowl. Let them drain for 20–30 minutes to draw out excess moisture and bitterness.
- In a baking dish, combine the cherry tomatoes, whole garlic cloves, ¼ cup olive oil, and a pinch of salt. Nestle the garlic under the tomatoes to prevent burning. Roast for 30–35 minutes until the tomatoes are blistered and the garlic is soft and caramelized.
- While the tomatoes roast, pat the eggplant dry thoroughly with paper towels. Spread the cubes on a cookie sheet, toss with 2 tablespoons of olive oil and a little black pepper. Roast for 20–25 minutes until golden and browned.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
- Let the roasted tomatoes and garlic cool slightly. Then, using a fork, carefully poke and smash them in the baking dish until it becomes a chunky, saucy mixture. Be careful—they may splatter if too hot.
- Add the cooked pasta to a large serving bowl. Top with roasted eggplant, mascarpone, Parmesan, the smashed tomato-garlic mixture, and a splash of pasta water. Toss gently to combine, adding more pasta water as needed until the sauce is glossy and coats the noodles. Optional: add crushed red pepper flakes.
- Fold in fresh basil and serve with more Parmesan, a drizzle of olive oil, and freshly cracked black pepper.
Notes
- Eggplant tip: Salting and draining the eggplant helps it roast properly without becoming soggy. Don’t skip this step!
- Mascarpone swap: You can substitute mascarpone with whole-milk ricotta or cream cheese blended with a splash of cream if needed.
- Make ahead: Roast the eggplant and tomatoes up to a few hours in advance. Re-warm gently before tossing with pasta.
- Pasta flexibility: Any short pasta works well—mezzi rigatoni, penne, fusilli, or shells.
