Vegetarian comfort food at its boldest. This cheesy, hearty pasta bake pairs grilled eggplant, mushrooms, and tomato sauce with the rich depth of Wake the Dead. Perfect for weeknight dinners or leftovers you’ll look forward to.
Ingredients:
· 1 eggplant, cubed
· 1 cup mushrooms, sliced
· 2 cups cooked pasta - our go-to is rigatone. Also good to use is penne
· 1.5 cups marinara sauce
· 1 tsp Wake the Dead
· 1 cup shredded mozzarella
Instructions:
*Refer below to all the pro-tips on prepping eggplant for roasting
1. Roast eggplant and mushrooms until golden.
2. Mix with pasta, sauce, and Wake the Dead.
3. Transfer to a baking dish, top with cheese, and bake at 375°F for 20 mins.
4. Serve bubbling hot.
Crushed this pasta monster? Tag @zombiespicerub and show us the gooey glory.
*Pro tips for prepping eggplant for roasting
The key to perfectly roasted eggplant is to draw out excess moisture before cooking, which prevents it from becoming soggy and allows the edges to caramelize. While some modern varieties are less bitter, salting is still the most effective method for both moisture removal and enhanced texture.
- Cut the eggplant. Slice it into rounds, cubes, or halves, depending on your recipe. For cubes, cut pieces about 1 to 1.5 inches thick to prevent them from turning to mush.
- Generously salt. Arrange the pieces in a single layer on a baking sheet lined with paper towels or in a colander over a bowl. Sprinkle them liberally with kosher salt.
- Let it sweat. Allow the eggplant to sit for at least 30 to 60 minutes. You will see beads of moisture appear on the surface as the salt draws the water out. For even more moisture removal, place a second sheet pan and a heavy object on top, such as a cast-iron skillet or some heavy cans.
- Rinse and dry. Rinse the eggplant well under cold water to remove the excess salt. Then, pat it thoroughly dry with paper towels to prepare for roasting.
- Keep the skin on: The skin is not only edible but also provides structure, which helps the eggplant pieces hold their shape in the oven.
- Don't skimp on oil: Eggplant soaks up a lot of oil like a sponge. Using a generous—but not excessive—amount of olive oil helps it brown and caramelize, adding richness and preventing it from drying out.
- Roast at high heat: A high oven temperature (400–450°F) promotes caramelization and gives the eggplant a soft, creamy interior.
- Use parchment paper: Lining your baking sheet with parchment paper prevents the eggplant from sticking and tearing, especially when you flip the pieces.
- Spread pieces evenly: Ensure the eggplant is in a single layer with some space around each piece. This allows for proper roasting rather than steaming.
- Flip for even cooking: Halfway through the roasting time, flip the pieces or give the pan a shake to ensure all sides are evenly browned and tender