Easy Baked Penne with Tomatoes and Eggplant Recipe

– 1 pound penne or another short pasta – ▢4 Tablespoons extra-virgin olive oil – ▢1 medium eggplant diced – ▢1 onion diced – ▢2 teaspoons salt plus more, to taste – ▢1 teaspoon freshly ground pepper – ▢1-28 ounce can San Marzano Dell’Agro Sarnese-Nocerino DOP Tomatoes – ▢fresh basil leaves to taste, chopped – ▢4 Tablespoons extra-virgin olive oil – ▢2 cups mozzarella shreds I used vegan shreds – ▢Nonstick cooking spray for the baking dish


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Cook time: 10 min

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prep Time

10 min


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This Easy Baked Penne with Tomatoes and Eggplant recipe is a flavorful and filling Italian dinner. It comes together with a quick homemade sauce, eggplants, basil and dairy-free cheese. This dish is easy to make and is vegan. Use your favorite mozzarella if you're not vegan/dairy-free.

Can I make this pasta recipe gluten-free? Yes, just use your favorite gluten-free penne pasta. Cook the pasta according to the timing on the box (remember to undercook 2 minutes before it's al dente)and follow the rest of the recipe.

How much salt do I use to cook dry pasta? For 1 pound of pasta, in 3-4 quarts of water, you should add 1-1/2 tablespoons of salt. So if it's 1/2 pound of pasta, add 1/2 that amount of salt. Add more or less to your taste, but keep in mind, the sauce will have a little salt. So depends on your taste.


Can I reheat leftover baked penne pasta? Yes, this is a great recipe to reheat. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or heat it in the oven on 350F for 10 minutes or so (until it’s heated through).


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