Eggplant Pasta Bake Recipe

Name: Eggplant Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and thinly sliced; 1/2 pound dry penne pasta; 1 large onion, chopped; 1 red bell pepper, chopped; 2 cloves garlic; 1 ancho chile pepper, chopped (optional); 2 tablespoons olive oil; 6 tablespoons butter; 6 tablespoons all-purpose flour; 2 cups milk; 1 (12 ounce) package vegetarian burger crumbles; 1 1/2 cups shredded mozzarella cheese

Servings: persons

1 large eggplant, peeled and thinly sliced
1/2 pound dry penne pasta
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic
1 ancho chile pepper, chopped (optional)
2 tablespoons olive oil
6 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
1 (12 ounce) package vegetarian burger crumbles
1 1/2 cups shredded mozzarella cheese

1
Preheat oven to 375 degrees F (190 degrees C).
2
Lightly oil a large, deep casserole dish.
3
Bring a large pot of lightly salted water to a boil.
4
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
5
Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
6
In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper.
7
If the mixture is too thick add a tablespoon of water.
8
In a large skillet, heat the oil over medium heat.
9
Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened.
10
Remove from the heat and set aside.
11
In a medium saucepan, melt butter over low heat.
12
Stir in flour until smooth.
13
Add milk, stirring until smooth.
14
Remove from heat.
15
Arrange half of the baked eggplant in the greased casserole dish.
16
Spoon in half of the white sauce, covering the eggplant.
17
Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree.
18
Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant.
19
Sprinkle the mozzarella cheese over the casserole.
20
Bake uncovered in the preheated oven for 35 minutes.
21
Let stand 10 minutes before serving.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large eggplant, peeled and thinly sliced, 1/2 pound dry penne pasta, 1 large onion, chopped, 1 red bell pepper, chopped, and more.

Yes, Eggplant Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions