Laura's Vegan Table


  • 1 8 oz. package of penne pasta (I use a lentil or chickpea pasta)
  • 1 large eggplant
  • 2 cups marinara sauce - more if needed
  • 1/2 teaspoon salt (less if the sauce has a lot of salt already in it)
  • vegan parmesan
  • basil for garnish

This Sicilian dish is a quick meal to make that makes great leftovers if there are any! If you love eggplant and tomato sauce, you will love this.


Heat oven to 400F. Wash and cube the eggplant. Arrange eggplant on a single layer on a parchment lined cookie sheet and sprinkle with salt. Roast eggplant in the oven for about 20 minutes or until slightly browned. While the eggplant is roasting, cook the pasta according to package instructions. Remove the eggplant from the oven when done and set aside. Drain pasta when done cooking and place back in the pot. Add the eggplant and sauce and mix until well combined. Serve with vegan parmesan shavings and fresh basil.