Eggplant Pasta Bake

Eggplant Pasta Bake


"Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious."

Ingredients 1 h 20 m {{adjustedServings}} servings 420 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. 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.
  2. Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
  3. 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. 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.
  4. In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
  5. 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 the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
  6. Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.
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Reviews 10

  1. 13 Ratings


I made this recipe last night. And, of course, like many people, I made a few changes but, only because I didn't have an ingredient. I used a green bell pepper instead of a red one since I didn't have it. I also had a little left over ricotta and put that in the layer inbetween the cream sauce and the pasta. Despite my changes, it came out very good. When I make this again (yes, it was that good) I will use the red bell pepper because I think it would add a little sweetness to the recipe and also add a little less onion. I used the amt as stated and it was just a little too overpowering. Also, some of us are used to thickening our white sauce. Don't do it. Follow the recipe, it thickens while it bakes. And, I don't think the ricotta made a whole lotta difference but, if I had extra, I would still add it again. If I didn't, it wouldn't be missed. Enjoy...


WOW! This was so yummy. It's hard to believe that it is a vegetarian dish. I made a few changes..I used Smart Balance, fat free milk, and whole grain pasta..which made it even more figure friendly. Also, the serving size is HUGE! I would take a big piece of this over a tiny piece of lasagna ANY day of the week! This is worth the time and effort :)


I followed the recipe and it came out a bit bland. I will definitely add some spices to the red pepper/onion mixture next time. And as another review said, don't let the white sauce thicken, cook until creamy and it will thicken as it bakes. My husband said he liked it, so I'll try it again.