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5 from 3 votes

Three cheese eggplant parmesan pasta bake

A hearty, cheesy pasta bake inspired by my favourite eggplant parmesan!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main meals
Cuisine: Italian
Keyword: cheesy pasta bake, eggplant parmesan, vegetarian pasta bake
Servings: 4 people
Calories: 603kcal
Author: Becca Heyes


  • 1 large aubergine (eggplant), or 2 small
  • Spray oil
  • 350 g (~ 2 3/4 cups) small pasta shapes e.g. macaroni
  • 425 g (~ 1 1/2 cups) good quality tomato pasta sauce
  • 100 g cheddar cheese, grated (~ 1 cup when grated)
  • 40 g (~ 1/4 cup) finely grated vegetarian parmesan-style cheese
  • 125 g mozzarella cheese (~ 4 1/2 oz or 1/2 small block)
  • 3 tbsp basil pesto


  • Cut the aubergine (eggplant) into thin slices. Aim for each to be around 4-5mm thick, but it doesn't matter too much - just try to get the slices fairly even so they cook at the same rate.
  • Lightly spray a baking tray with oil, and lay out the aubergine slices in a single layer. Cook under the grill (broiler) on a medium heat for 2-3 minutes each side, until soft (but ideally not yet crispy). You may need to cook the aubergine in 2 or 3 batches if the slices won't all fit on one baking tray.
  • Boil the pasta in plenty of water until cooked al dente, then drain. Mix the tomato sauce with the pasta.
  • Lightly spray a baking dish with oil (mine measured around 8 x 8 inches, but it was a tight fit!), then layer up the tomato pasta, the cooked aubergine slices, the three cheeses, and the basil pesto. The exact order of the layers doesn't matter, but this is the order I used:
    1/3 of the aubergine slices;
    Smear of basil pesto;
    1/3 of the pasta;
    1/2 the mozzarella;
    1/3 of the cheddar;
    1/2 the parmesan
    I repeated this sequence twice, then finished with the remaining pasta, aubergine slices, and cheddar cheese.
  • Bake at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until the pasta bake is piping hot throughout, and the cheese on top is crisped up to your liking.


I used 'pizza mozzarella' (which comes in a block) rather than fresh mozzarella (which comes in a ball, in water). Pizza mozzarella is less wet, so you'll end up with a richer, less watery pasta bake. You can use fresh mozzarella if that's all you can get, but it may end up a little wetter. Grated mozzarella would also be fine!


Serving: 1portion | Calories: 603kcal | Carbohydrates: 82.5g | Protein: 28.9g | Fat: 19.7g | Saturated Fat: 9.4g | Cholesterol: 41mg | Sodium: 932mg | Potassium: 834mg | Fiber: 9.2g | Sugar: 10.4g | Calcium: 31% | Iron: 30%