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Eggplant Pasta Bake
Eggplant Pasta Bake
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Eggplant and vegetable sofrito layered with pasta for a rich, creamy, and satisfying casserole.
Ingredients:
  • 1 large eggplant, peeled and thinly sliced
  • 0.5 pound dry penne pasta
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic
  • 1 ancho chile pepper, chopped
  • 2 tablespoons olive oil
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 1 (12 ounce) package vegetarian burger crumbles
  • 1.5 cups shredded mozzarella cheese
Instructions:
  • Preheat oven to 375 degrees F (190 degrees C), then lightly oil a large casserole dish. Boil a large pot of salted water, add pasta, and cook for 8 to 10 minutes until al dente. Drain the pasta.
  • Lay out the sliced eggplant on a greased baking sheet and bake in the preheated oven for 20 minutes.
  • Puree the onion, bell pepper, garlic, and optional ancho chile pepper in a food processor. If the mixture is too thick, add a tablespoon of water. Heat oil in a large skillet over medium heat. Cook the onion mixture in the skillet, stirring occasionally, for 10 minutes or until the liquid evaporates and the mixture thickens. Set aside.
  • Melt butter in saucepan over low heat. Whisk in flour until smooth. Pour in milk, whisking until smooth. Take off heat.
  • Layer half of the baked eggplant in the greased casserole dish. Pour half of the white sauce over the eggplant. Add a layer of veggie crumbles, then the pasta, and cover with bell pepper puree. Top with the rest of the eggplant, pour remaining white sauce, and sprinkle mozzarella cheese over the top.
  • Place in the oven, uncovered, and bake for 35 minutes in the preheated oven. Allow it to rest for 10 minutes before serving.

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