Eggplant Parm Pasta Salad

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**“Eggplant Parm Pasta Salad”**
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# Eggplant Parm Pasta Salad: A Delicious Twist on a Classic Favorite

Take everything you love about **Eggplant Parmesan** — the crispy bites, savory tomato sauce, melty cheese — and toss it into a bowl of pasta salad, and you’ve got something truly special: the **Eggplant Parm Pasta Salad**.

This dish is a fusion of **comfort food** and **fresh summer flavors**, combining tender roasted eggplant, juicy cherry tomatoes, Italian cheeses, and pasta — all tossed in a tangy, herb-packed dressing. It’s lighter than a baked casserole but still hearty enough to serve as a main course or a standout side at your next potluck.

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## Why You’ll Love This Recipe

* **A new way to enjoy Eggplant Parmesan — no frying, no layering**
* **Perfect for picnics, barbecues, or meal prep**
* **Vegetarian, satisfying, and full of Mediterranean flavor**
* **Delicious warm, room temp, or chilled**

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## Ingredients

### For the Salad:

* 1 medium eggplant, diced
* 2 tbsp olive oil
* Salt and pepper to taste
* 1/2 tsp garlic powder
* 8 oz short pasta (penne, rotini, or fusilli)
* 1 cup cherry tomatoes, halved
* 1/2 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 1/4 cup fresh basil, chopped

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