Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
Ingredients
8 servings
Step 1
Preheat oven to 425°F. Combine eggplant, tomatoes, garlic, 1/4 cup oil, and 1/2 tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25–35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°F.
Step 2
Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.
Step 3
Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.
Step 4
Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and 1/2 cup basil and toss again to combine.
Step 5
轻轻地面食混合物转移到锅和新闻into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.
Step 6
Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving.
Leave a Review
Reviews (12)
Back to TopI made it with spaghetti squash and it was a real hit with everyone. I also added a pound of hot Italian sausage. It’s a great dish if you need gluten free.
Anonymous
11/28/2022
Disappointing. Too much pasta for the dish, overwhelming the other flavors and making it bland and almost unpalatable. Won't even try it again.
Anonymous
Asheville, NC
10/24/2022
Wonderful with Spaghetti Squash as a substitute for the pasta, if you want Keto friendly.
Donald Pohlmeyer
Tampa, FL
10/27/2021
'Okay', but could do with a bit more pizzaz! Maybe a bit of fresh oregano added as well, or roasting the vegetables with some balsamic vinegar as well.
Anonymous
Canada
9/17/2021
This was quite tasty. I used a dutch oven for the entire thing, except cooking the pasta. I left out the capers because their addition seemed strange. Anyway, I think my approach made it a much easier dish. I also added about a cup of shredded mozzarella to the dish before cooking it and on top, then broiled for a few minutes to brown. A nice touch.
n_crutcher6157
Canada
12/6/2020
One of the best pasta dishes I have ever made. Whenever I come across a recipe that I have all the ingredients for, I know I have to try it. No trip to the grocery. The eggplant, cherry tomatoes , and garlic all came from my garden. It was a little time consuming but I will do things a little differently next time., like making the roasted vegetables ahead of time. The egg and tomato paste combination was perfect. The basil also came from my garden. I did add some crumbled Italian sausage to the dish. We had a small garden salad with it. Will definitely make this for company.
rmm3402
Springfield OH
9/22/2020
I’m stingy with my four forks. In reality, this is 3.45. But the ease of serving and cleanup tips me over just 3. I stuck closely to Claire’s proportions. But some adjustments had to be made. I added a chiffonade of about a cup of kale from the garden to the pasta. I had 10 ounces for grape tomatoes, which I supplemented with a can of organic diced tomatoes. I added thin slices of mozzarella to the top,with herbs from my garden and more oil. The biggest shortcut was starting the sauce on the stove while the oven warmed. A real time saver, and it assured that the eggplant got soft and the garlic was mellow. This cut beautifully into wedges. Next time I will add more tomatoes.
lovestoputter
West Texas
7/15/2020
VERY tasty!! Took a good bit of time but not really much work. Based on reviews and what I had on hand to use, two medium white eggplants + 20 ounces of perfect sweet cherry tomatoes + 12 ounces of orecchiette + small can sliced black olives (no capers) turned out great. I did toss on about 2 ounces of leftover mozzarella right at the end, which added a nice extra cheesiness. We had 3 servings and put 4 into the freezer. Still, it's an excellent Tuesday night dinner, not a "WOW I gotta make this for company".
kwp1245
Miami
10/23/2019
Pretty good with a mixed green salad.Divided the recipe in 2 for pasta and egg but kept the other ingredients amounts, medium size eggplant too. I added with the egg/tomato paste a good tablespoon of tomato powder with extra cooking water and extra salt and pepper. No capers. Might add black Greek olives next time. Do not overcook the eggplant that turns slimy when tossed in sauce.
didicooks2
Maryland
3/6/2019
Really bland, not at all like the dish I've had in Italy. In order to get the best out of this dish, you need to at LEAST double the amount of sauce (including doubling the parmesan). The capers give it a weird taste, too.
rachw
Chicago, IL
1/30/2019
Huge hit. It's definitely a time commitment, but most of the time is baking. The prep is pretty simple. And I have a big one-pot meal that will last for several days.
crleonar
纽约布鲁克林
11/14/2018
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