Eggplant and Pasta Charlotte

Many years ago, I used to make this pasta dish for dinner parties; the eggplant lined cheesecake pan made for a pretty presentation of a tomato and cheese baked pasta and was easy to serve. It was also something that everyone loved; a real crowd pleaser unless you were gluten-free and dairy-free. I would make this for my guests but couldn’t eat it because it was loaded with gluten and dairy; two things I couldn’t tolerate even before I went vegan. Flash forward many years later when good tasting vegan cheese and gluten-free pasta became readily available, and I spruced this recipe up to make it Steph acceptable. Now every time I make this recipe, I gobble it up and enjoy it whole heartedly with my guests. This recipe is so delicious and impressive with little effort. You will need a cheesecake pan to pull this off!


  • 2 medium eggplants
  • 1 pound of gluten free rigatoni (I like Bionaturae brand)
  • 2 jars of tomato sauce (I like the Rao’s brand, but you can also make your own)
  • 1/3 cup of vegan butter (I like Miyokos brand)
  • 2 cups vegan mozzarella (I like Violife brand)
  • ¼ cup grated vegan parmesan cheese (I like Follow Your Heart brand)
  • ½ cup grated cheddar cheese (I like Violife brand)
  • 1 tablespoon dried oregano
  • 2 tablespoons gluten free plain breadcrumbs
  • Salt
  • Olive oil


  1. Preheat oven to 375 degrees.
  2. Slice the eggplant diagonally into ¼ inch slices.
  3. Saute the eggplant slices in olive oil; 3 to 4 minutes on each side until soft and lightly golden.
  4. Remove the cooked eggplant and drain on pieces of paper towel.
  5. Cook the rigatoni according to the package.
  6. After draining the cooked pasta, return the pasta to the pot and add the butter and mix well.
  7. Add the tomato sauce and then the cheeses and spices.
  8. Lightly oil a springform pan (cheesecake pan) with a little olive oil.
  9. Arrange the eggplant slices over the base and sides of the springform pan; fanning the pieces from the center to make a pretty pattern. Make sure there are no gaps and that the pan is well covered with the cooked eggplant.
  10. Spoon the pasta mixture into the pan, pressing down lightly. Add the 2 tablespoons of breadcrumbs.
  11. Bake for 20 to 30 minutes. Remove from the oven and let the baked pasta sit for 15 minutes.
  12. Turn the Charlotte onto a serving dish and release the spring on the pan to gently remove.


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