Roasted Eggplant Pasta with Parmesan Breadcrumbs

Something very magical happens when you add water to deeply roasted eggplant in a skillet. The slices of eggplant, previously nearly dehydrated from a trip to the oven rehydrates and becomes thick, luscious, almost creamy in texture.

13 ingredients•Prep: 20 mins•Cook: 45 mins

Santa Anna

•

June 11, 2025

This is not necessarily a quick pasta recipe, because almost nothing involving eggplant is “quick,” but that’s okay. Some things, like a bowl full of pasta that tastes like Eggplant Parmesan, are worth it.

Something very magical happens when you add water to deeply roasted eggplant in a skillet. The slices of eggplant, previously nearly dehydrated from a trip to the oven (which we do to encourage that signature, almost acidic, concentrated “umami” flavor that can only come from deeply browned eggplant) rehydrates and becomes thick, luscious, almost creamy in texture. In other words, a perfect sauce for pasta. Assisted by some just-burst tomatoes and maybe a dab of tomato paste or something spicy, finished with some Parmesan breadcrumbs, this pasta does taste like Eggplant Parmesan, a compliment of the highest order..

Ingredients (13)

Globe eggplant(1 ½–2 lb, sliced ¼–½" thick)
about 2
Olive oil(½ cup)
Olive oil(4 Tbsp)
Panko bread crumbs(1 cup)
Parmesan or Pecorino, plus more for grating(¼ cup)
Parsley, chives, oregano, or a combo of all(½ cup, chopped)
Kosher salt
Black pepper(freshly ground)

Instructions

Preheat your oven to 425 °F.
Arrange eggplant (1 ½–2 lb) in an even layer on a sheet tray (two if you have them), season with salt and pepper, and drizzle with olive oil (½ cup).
Flip the eggplant, and season with salt and pepper on the other side.
Roast eggplant for 30–45 minutes, flipping the eggplant halfway through cooking, until everything is deeply browned on both sides.*
Roasting eggplant isn’t hard, but it is inconsistent—more so than any other vegetable maybe. Depending on your oven, the eggplant itself, and what your definition of ½-inch is, it could take anywhere from 40 to even 60 minutes. I’ve roasted eggplant at “425°F” in several different ovens and somehow, it is never the same. The only tip I have is to really roast it until it’s very, very browned, adding more oil if you think it needs it (this will help it brown vs. look white and dehydrated). Well-roasted eggplant is the single most important, make-or-break part of this recipe.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet (or shallow, heavy bottomed pot like a dutch oven) over medium heat. Add breadcrumbs (1 cup) and season with salt and pepper.
Toast, tossing occasionally, until the breadcrumbs are gorgeously golden brown, like individual little pieces of toast.
Add ¼ cup cheese of your choosing and toss to coat, letting it melt into the crumbs (don't worry if it clumps up) and toss another minute or two. Remove from heat and transfer to a small bowl. Add two or three tablespoons of chopped herbs, toss and set aside.
Wipe out the pot or skillet of any crumbs and add remaining 2 tablespoons of olive oil.