For a richer flavor, use whole milk instead of low-fat milk in the white sauce. Feel free to add other vegetables to the sofrito, such as zucchini or mushrooms. If you don't have ancho chile pepper, you can substitute a pinch of red pepper flakes for a touch of heat. To prevent the eggplant from browning too much while baking, you can brush it with a little olive oil before placing it in the oven. This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
Eggplant Pasta Bake
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PREP TIME45 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS45
Indulge in this comforting Eggplant Pasta Bake, a symphony of textures and flavors. Layers of tender eggplant, perfectly al dente penne, and a vibrant vegetable sofrito create a rich, creamy, and utterly satisfying casserole that's both filling and nutritious.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol41 mg
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Fiber7 g
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Protein21 g
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Saturated Fat9 g
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Sodium383 mg
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Sugar8 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. (5 minutes)
02 Step
Recipe View Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. (15 minutes)
03 Step
Recipe View Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes. (25 minutes)
04 Step
Recipe View In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. (5 minutes)
05 Step
Recipe View In a large skillet, heat the oil over medium heat. 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. Remove from the heat and set aside. (15 minutes)
06 Step
Recipe View In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat. (10 minutes)
07 Step
Recipe View Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. (15 minutes)
08 Step
Recipe View Sprinkle the mozzarella cheese over the casserole. (2 minutes)
09 Step
Recipe View Bake uncovered in the preheated oven for 35 minutes. (35 minutes)
10 Step
Recipe View Let stand 10 minutes before serving. (10 minutes)
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Arianna Fisher
Jun 13, 2025This recipe is a game-changer! My family devoured it, even the picky eaters. The sofrito adds such a depth of flavor.
Amya Kris
Apr 7, 2025The white sauce was so creamy and delicious! I used oat milk to make it dairy-free and it worked perfectly.
Susana Swift
Feb 24, 2025This is my new go-to recipe for a comforting and satisfying meal. Thank you for sharing!
Sierra Prosacco
Dec 29, 2024I made this for a vegetarian potluck and it was a huge hit! I added some chopped spinach to the pasta layer for extra nutrients.
Elenor Schulist
Dec 9, 2024I found the eggplant a bit bland, so I sprinkled it with some Italian seasoning before baking. It made a big difference!