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Baked Eggplant Pasta

This cheesy baked pasta with roasted eggplant, mozzarella, ricotta, and Pecorino Romano is big on flavor and easy to make! Italian eggplant recipes are the best and this one doesn't disappoint. The easy marinara cooks in about 15 minutes and is mixed with all the other delicious ingredients to form another great baked pasta recipe! SUPPORT ON PATREON:   / sipandfeast   WATCH THE SIP AND FEAST PODCAST YOUTUBE CHANNEL:    / @sipandfeastpodcast   MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS*** https://www.sipandfeast.com/baked-egg... BAKED EGGPLANT PASTA INGREDIENTS For the sauce: (2) 28 ounce canned plum tomatoes - blender pulsed or hand crushed 3 ounces tomato paste 3 cloves garlic minced 1 medium onion diced salt to taste 1/2 teaspoon black pepper 1/4 cup olive oil For the baked pasta: 1 pound ziti (tortiglioni, rigatoni, penne, etc) 2 medium eggplants - cubed 1/2 cup olive oil - for eggplant 2 teaspoons kosher salt 1 teaspoon black pepper 1/4 cup basil leaves - hand torn 1 pound block whole milk mozzarella - 2/3 cubed, 1/3 grated 1 pound ricotta 1/2 cup Pecorino Romano - grated (plus more for serving) FOLLOW ME ON INSTAGRAM:   / sipandfeast   Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.