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Eggplant Rotini Bake

Eggplant Rotini Bake

I used Rainbow Rotini pasta in this dish, but any Rotini would do.This simple dish is light and delightful. It has authentic Italian flavors, yet is so easy to make.

Serves 4-5.


  • 1 Tbsp olive oil
  • 1 medium standard eggplant
  • 3 c tomato pasta sauce
  • 1 c small curd cottage cheese or ricotta
  • 6 oz Rotini pasta
  • 2 c Muenster cheese, shredded
  • 1/4 c grated Romano cheese


  1. Preheat oven to 350 degrees F.
  2. Peel eggplant and slice 1/4 inch thick, crosswise. If pieces are very large, cut them in half.
  3. Use the olive oil to lightly oil a large griddle or 2 large skillets.
  4. Turn the griddle/skillets on medium heat and warm them. Add the eggplant slices in a single layer. Cook 4 minutes per side, or until lightly browned. Remove to a holding plate.
  5. Cook the Rotini in boiling salted water until al dente, according to package directions. Drain.
  6. In an 11 x 7 x 2 inch baking dish, ladle 1/3 cup of the sauce and spread it on the bottom.
  7. Place half of the eggplant slices in a layer on the sauce. Spread half of the cottage cheese on top.
  8. Sprinkle half of the Muenster over the cottage cheese and then, half of the Rotini.
  9. Repeat all layers once more: 1/3 c sauce, 1/2 eggplant, 1/2 cottage cheese, 1/2 Muenster cheese, 1/2 Rotini.
  10. End with all of the remaining sauce and an even sprinkling of Romano.
  11. Place a baking sheet under the eggplant dish to catch any drips. Bake uncovered for 25 minutes. Serve hot.

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